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White Bean Chicken Chili, close up photo of a serving in a white bowl.

White Bean Chicken Chili

White Bean Chicken Chili. Somewhere between a soup and a stew, this healthy eating white bean chicken chili is a hearty, nutritious meal that totally satisfies.

Course Dinner, Lunch
Cuisine Mexican Inspired
Keyword chicken, healthy eating
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 6 servings
Calories 373 kcal
Author Barry C. Parsons

Ingredients

  • 3 tbsp olive oil
  • 4 boneless chicken breasts or 8 boneless skinless chicken thighs cut in about 2 inch chunks
  • 4 medium chopped carrots
  • 1 large leek chopped I freeze the green tops to add to make vegetable stock at another time
  • 3 cloves minced garlic
  • 1 white onion chopped
  • 2 1/2 cups cooked white kidney beans any white bean can be substituted
  • 2 cups baby corn
  • 3 to 4 cups chicken stock
  • 1 tsp ground cumin
  • 1 tsp ground thyme
  • 1 1/2 tbsp chili powder
  • season with salt and pepper

Instructions

  1. In a large pot or dutch oven (3-4 quarts/liters) over medium high heat add the olive oil and chicken.
  2. Season the chicken with salt and pepper and brown quickly before removing the chicken from the pan and setting aside.
  3. To the pan add the carrots, leeks, garlic and onion.
  4. Saute over medium heat until the onions and leeks have softened. Add the chicken back to the pot along with the white kidney beans, baby corn, chicken stock, cumin, thyme, chili powder, salt and pepper.
  5. Simmer gently for 1/2 an hour. Just before serving add the juice of 1 lime and garnish with freshly chopped cilantro.

Recipe Notes


The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.