White Bean and Chicken Chili

After a wonderful Thanksgiving break with my family in Michigan, I am glad that I am back home and back on track with my recipe schedule!

This recipe was suggested by an Amanda’s Plate reader on Facebook!

I had seen a few pictures of this delicious chili on Instagram but did not made it myself. I found a few recipes on foodnetwork.com and adapted this recipe from the Neelys.

To me, there is no greater comfort than a warm bowl of chili and this is no different!

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I love this recipe because it is a great way to use some left over chicken! I used 2 cups of shredded chicken in this recipe, but feel free to use more or less. Rotisserie chicken is perfect in this chili!


White Bean and Chicken Chili
Prep time:
Cook time:
Total time:
Serves: 6 servings
  • 1 large onion, chopped
  • 4 garlic cloves, minced
  • 2 pablano peppers, chopped
  • 1 jalapeno, chopped
  • 1 tablespoon olive oil
  • 1 tablespoon ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon coriander
  • 1/2 teaspoon kosher salt (adjust to your liking)
  • 1/2 teaspoon fresh ground pepper
  • 2 (14.5 oz) cans white beans, drained
  • 4 cups low sodium chicken stock
  • 2 cups shredded chicken
  • 1/4 cup cilantro
  • 2 fresh limes
  • Toppings
  • Monterey Jack cheese
  • sour cream
  • tortilla chips
  • sliced jalapenos
  1. In a large pot, heat olive oil
  2. Saute onion, garlic, pablano peppers, and jalapeno
  3. Add in the cumin, chili powder, coriander, salt, pepper
  4. Add the shredded chicken, beans and chicken stock
  5. Allow to simmer for 30 minutes.
  6. Squeeze in the fresh lime juice. Taste the chili and season with additional salt and pepper as needed
  7. Serve chili with cilantro, cheese, sour cream, tortilla chips and more fresh lime
  8. Enjoy 🙂


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