White Bean and Chicken Chili   

White Bean and Chicken Chili


Need a little zest in your life? Spice things up with this white bean and chicken chili recipe.


  • 2 x 14.5 ounce cans white beans, rinsed & drained
  • 4 cups of low sodium chicken broth, divided
  • 1 tbsp vegetable oil
  • 1 large yellow onion, diced
  • 1 jalapeño pepper, seeded and minced
  • 2 medium poblano peppers, seeded and diced
  • 4 garlic cloves, minced
  • 1 tbsp ground cumin
  • 1 ½ tsp ground coriander
  • 1 tsp ancho chili powder
  • salt to taste
  • 1 rotisserie chicken, skin removed and shredded (about 4 cups)
  • ¾ of a cup frozen corn kernels
  • ¼ of a cup fresh chopped cilantro
  • 1 tbsp fresh lime juice, from one lime, plus more to taste

: 4-6
Total Time: 55 minutes
Per 2 cup serving: 487 Calories, 21 g Fat, 43 g Carb, 33 g Protein


  1. Blend ½ the beans with 1 cup of the chicken broth. Set aside the puréed beans and the whole beans. 
  2. Heat vegetable oil in a large soup pot over medium heat. Add the onion, jalapeño pepper and poblano peppers and sauté until soft, about 4 minutes.
  3. Add the garlic and sauté 1 minute more. 
  4. Add the cumin, coriander and ancho chili powder and continue to cook, stirring frequently, for 1 minute.
  5. Add the chicken broth, puréed beans and ½ tsp of salt; bring to a boil. Reduce the heat to low and simmer, uncovered for 20 minutes.
  6. Stir in the rotisserie chicken, reserved whole beans, corn, cilantro and lime juice. Bring back to a simmer and cook until everything is heated through, about 5 minutes.
  7. Optional garnish: Greek yogurt, avocado, tortilla chips 

The material provided through HealthU is intended to be used as general information only and should not replace the advice of your physician. Always consult your physician for individual care.


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