White Bean and Chicken Chili

Hey! Did you hear the news? Cara’s Cravings is now on Facebook. I would highly recommend going over and “liking” my page.

I swear, I’m not just trying to snowball you with the same recipes from every direction. You will certainly see new posts show up in your Facebook newsfeed when you “like” Cara’s Cravings on Facebook, which might seem redundant if you already subscribe another way. But, fear not. Cara’s Cravings on Facebook is about more than that. I’m chatting about what I’m eating for breakfast, lunch and snacks. I’m highlighting old recipes for new occasions. I’m sharing my best finds from other blogs because I think you’ll like them too. And in general, I’m communicating a lot more with readers.

Which is exactly how I found out that two longtime readers and friends, Michele and Lindsay, were on the hunt for the perfect white bean and chicken chili.
Lindsay wasn’t about to let this go either: she was on recipe #4 when I heard from her. I so badly wanted to help. And considering I’ve made (what I think is) a pretty good white bean and chicken chili many times, I should have been able to. The problem? I had never actually written out a recipe or figured out the exact ingredient amounts. It was one of things I like to call a “non-recipe recipe.” Something I would just throw together each time, tweaking it each particular occasion till I had it just right.

So what’s a good food blogger to do? Make the chicken chili, of course, this time with a pen and paper nearby. And invite a bunch of friends over to watch a football game she doesn’t even really care about, just to make sure she wasn’t the only one who liked her chili. Apparently there’s a lot of bad chicken chili recipes out there, and the last thing she wanted was for this one to be added to the list.

So how did it go with these trusty taste testers? Success! Of course I tried my best not to plant any ideas in their heads, but once they came out with the initial “this is really good!” I got further reassurance that the flavors were well-balanced, the texture was spot on, and the amount of heat was just right (bear in mind, this is meant to have a bit of a kick – I don’t do chili for wusses!) What makes this white bean and chicken chili stand out for me is the use of chipotle peppers in adobo sauce for heat, along with plenty of cumin to enhance the smokey flavor of the adobo. Lean boneless, skinless chicken breasts are gently poached and then finely shredded; then simmered even longer with the rest of the chili to ensure the meat is tender and full of flavor. Finally, a splash of lime juice adds a touch of acidity and brightens everything up a notch.

For Lindsay and Michele, and anyone seeking that perfect batch of White Bean and Chicken Chili, I hope you’ll give this a try and let me know what you think! And to all of you, I hope you’ll come “like” me on Facebook for a chance to get to know me a little better and further your repertoire of good, healthy eats.

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White Bean and Chicken Chili

Yield: 6 servings

Ingredients:

4 chicken breasts, trimmed (20oz total)
1 tablespoon olive oil
1 large onion, chopped (2 cups, or 260 gm)
1 large green pepper, chopped (150 gm)
1 large red pepper, chopped (150gm)
6 cloves of garlic, minced
2 chipotle peppers in adobo sauce, minced
1 tablespoon chili powder
4 teaspoons cumin
2 teaspoons coriander
1 teaspoon salt
freshly ground pepper, to taste
4 15oz cans cannellini beans, drained and rinsed
1 4oz can diced green chilis
1 cup (135 gm) frozen corn
3 cups fat free chicken broth
2 teaspoons adobo sauce
juice from 1/2 of a lime

Directions:

Place the chicken breasts a in a deep saute pan or saucepan. Add enough water to cover. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes, or until chicken is cooked through. Remove the chicken to a plate and allow to cook. Shred the chicken using the shredding attachment blade on a food processor, or with two forks.

Meanwhile, heat the olive oil over medium-low heat in a large soup pot or dutch oven. Cook the onions and bell peppers for about 8 minutes, until softened. Add the chipotle peppers and seasonings; cook for another minute while stirring. Add the cannellini beans, diced green chilis, corn, chicken broth, adobo sauce and shredded chicken. Bring to a boil, then reduce heat and simmer, partially covered, for 30 minutes, to allow flavors to blend. Or, simmer for longer - the flavor will get even better with more time.

Finish by squeezing in the lime juice just before serving. Garnish with plain yogurt or light sour cream, shredded cheese, and chopped scallions or cilantro, if desired.

Nutrition Facts:

Servings Per Recipe: 6
Amount Per Serving
Calories: 399.4
Total Fat: 4.6 g
Cholesterol: 54.8 mg
Sodium: 1,408.3 mg
Total Carbs: 60.6 g
Dietary Fiber: 20.4 g
Protein: 39.0 g

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52 Responses to “White Bean and Chicken Chili”

  1. 1

    Katie @ HWS — February 2, 2011 @ 2:43 pm Reply

    This sounds delicious! Glad to had a pen and paper handy this time! :)

  2. 2

    Daisy — February 2, 2011 @ 2:46 pm Reply

    Gosh I love this chili!

  3. 3

    Emily @ A Cambridge story — February 2, 2011 @ 3:01 pm Reply

    I need to make more non-red chilis. I'm totally in a chili rut. This version looks fantastic!

  4. 4

    Tasha — February 2, 2011 @ 3:15 pm Reply

    My only attempt at a white chili was good but not amazing. Just from looking at the ingredients list, this one sounds soooo much better! Your recipe developing and taste testing is appreciated!

  5. 5

    Cara — February 2, 2011 @ 3:16 pm Reply

    This comment makes my day – you are so sweet!

  6. 6

    Cara — February 3, 2011 @ 12:55 pm Reply

    Let's trade! Send me some Cincinnati chili – love that stuff, haven't had it in ages.

  7. 7

    grace — February 3, 2011 @ 4:14 pm Reply

    you have all the important components–beans, meat, chipotles, green chiles, and lime. bravo.

  8. 8

    shannon — February 3, 2011 @ 5:20 pm Reply

    ooh, fabulous :) love the chipotles here, i dont' think i've used them in white chix chili before! boo facebook… hehe.

  9. 9

    Emily — February 3, 2011 @ 9:14 pm Reply

    I love white bean chili! It's the only chili I will eat. This looks great!

  10. 10

    Ashlea Taylor — February 4, 2011 @ 3:38 pm Reply

    I've been looking for a new chili… looks like a good one!

  11. 11

    Kelly — February 4, 2011 @ 4:42 pm Reply

    Delicious. This is perfect for a cold winter day.

  12. 12

    Faridawinarni — February 6, 2011 @ 8:48 am Reply

    Wow, Wonderful recipe, for how many servings the recipe ?Faridahttp://kitchensuperfood.com/tomato-soup-and-bean-soup/

  13. 13

    Cara — February 6, 2011 @ 1:10 pm Reply

    Thanks! The nutritional info is calculated based on 6 servings.

  14. 14

    Ashlea Taylor — March 27, 2011 @ 3:07 am Reply

    I've been looking for a new chili… looks like a good one!

  15. 15

    Daisy — March 28, 2011 @ 8:41 pm Reply

    Gosh I love this chili!

  16. 16

    Tasha — March 28, 2011 @ 8:41 pm Reply

    My only attempt at a white chili was good but not amazing. Just from looking at the ingredients list, this one sounds soooo much better! Your recipe developing and taste testing is appreciated!

  17. 17

    Shanon — March 28, 2011 @ 8:41 pm Reply

    I have been recently really into white chilis. Since my mom always made a tomato based chili, I used to laugh at the idea of white chili. Until I realized it is so good! I love all the veggies in yours and the chipotles in adobo sauce are key!

  18. 18

    Joanne — March 28, 2011 @ 8:41 pm Reply

    Personally, I'm always seeking new chili recipes. A girl can never have too many. Especially not if they involve white beans. Hellagood.Now, if you ever need some new taste testers, I hear there's a girl just a mere five hours away who is more than willing to trek over…

  19. 19

    Lindsay — March 28, 2011 @ 8:41 pm Reply

    So looking forward to trying this!!! Thanks for "featuring" me. Hehe.

  20. 20

    Heather I. — March 28, 2011 @ 8:41 pm Reply

    Chili is perfect winter comfort food. I'm sure this would fill me right up in that healthy-full type of way. So glad you mentioned you're on Facebook! I "liked" you right away :)

  21. 21

    DawnCooks — March 28, 2011 @ 8:41 pm Reply

    I haven't made many chicken chilis but I'm sure I'd love this one! So have you been noticing a bit uptick in number of comments with disqus?

  22. 22

    Chuck — March 28, 2011 @ 8:41 pm Reply

    So can you send some of that to Cincinnati??

  23. 23

    Cara — March 28, 2011 @ 8:41 pm Reply

    Let's trade! Send me some Cincinnati chili – love that stuff, haven't had it in ages.

  24. 24

    Emily — March 28, 2011 @ 8:41 pm Reply

    I love white bean chili! It's the only chili I will eat. This looks great!

  25. 25

    druidaccountforsale — March 28, 2011 @ 8:41 pm Reply

    Chicken and chili…anyone can never go wrong with this scrumptious combo added with a nice texture of white bean, my what a sure hit. Its gonna be a spicy meal this Valentine. Love to like your facebook page.

  26. 26

    Kelly — March 28, 2011 @ 8:41 pm Reply

    Delicious. This is perfect for a cold winter day.

  27. 27

    Faridawinarni — March 28, 2011 @ 8:41 pm Reply

    Wow, Wonderful recipe, for how many servings the recipe ?Faridahttp://kitchensuperfood.com/tomato-soup-and-bean-soup/

  28. 28

    Cara — March 28, 2011 @ 8:41 pm Reply

    Thanks! The nutritional info is calculated based on 6 servings.

  29. 29

    grace — March 28, 2011 @ 8:42 pm Reply

    you have all the important components–beans, meat, chipotles, green chiles, and lime. bravo.

  30. 30

    shannon — March 28, 2011 @ 8:42 pm Reply

    ooh, fabulous :) love the chipotles here, i dont' think i've used them in white chix chili before! boo facebook… hehe.

  31. 31

    tasteofbeirut — March 28, 2011 @ 8:42 pm Reply

    I love a good chili but always forget to make one; this is an excellent recipe to get back into it.

  32. 32

    Katie @ HWS — March 28, 2011 @ 8:49 pm Reply

    This sounds delicious! Glad to had a pen and paper handy this time! :)

  33. 33

    Emily @ A Cambridge story — March 28, 2011 @ 8:49 pm Reply

    I need to make more non-red chilis. I'm totally in a chili rut. This version looks fantastic!

  34. 34

    Emily @ A Cambridge story — March 28, 2011 @ 8:49 pm Reply

    I need to make more non-red chilis. I'm totally in a chili rut. This version looks fantastic!

  35. 35

    Cara — March 28, 2011 @ 8:49 pm Reply

    This comment makes my day – you are so sweet!

  36. 36

    Cara — March 28, 2011 @ 8:49 pm Reply

    This comment makes my day – you are so sweet!

  37. 37

    gwyn — March 28, 2011 @ 8:49 pm Reply

    This looks & sounds awesome. Do you know if you buy adobo sauce buy itself? I think I've only ever bought it with chipotle chilies in it (sounds like you did too for this recipe) – but that's too spicy for my kiddos. I love the flavor but need to minimize the spice! Thanks!

  38. 38

    Elina (Healthy and Sane) — March 28, 2011 @ 8:50 pm Reply

    Sounds delicious, Cara. I love how versatile chili is… also perfect for game day :)

  39. 39

    Cara — March 28, 2011 @ 8:50 pm Reply

    Hi gwyn! I don't think I've ever seen the sauce on it's own. You could always reduce the amount of chipotle peppers too – just use one, or even a 1/2! And just a tip, I always transfer my chipotles in adobo to a small tupperware and keep it in the fridge to use in other recipes. They will last a good few weeks, at least!

  40. 40

    Cara — March 29, 2011 @ 2:07 am Reply

    Thanks! The nutritional info is calculated based on 6 servings.

  41. 41

    Kelly — March 29, 2011 @ 2:07 am Reply

    Delicious. This is perfect for a cold winter day.

  42. 42

    grace — March 29, 2011 @ 2:07 am Reply

    you have all the important components–beans, meat, chipotles, green chiles, and lime. bravo.

  43. 43

    Daisy — March 29, 2011 @ 2:07 am Reply

    Gosh I love this chili!

  44. 44

    Cara — April 5, 2011 @ 1:23 am Reply

    Thanks! The nutritional info is calculated based on 6 servings.

  45. 45

    Cara — April 5, 2011 @ 1:23 am Reply

    Hi gwyn! I don't think I've ever seen the sauce on it's own. You could always reduce the amount of chipotle peppers too – just use one, or even a 1/2! And just a tip, I always transfer my chipotles in adobo to a small tupperware and keep it in the fridge to use in other recipes. They will last a good few weeks, at least!

  46. 46

    Cara — April 5, 2011 @ 1:23 am Reply

    This comment makes my day – you are so sweet!

  47. 47

    Shanon — April 5, 2011 @ 1:23 am Reply

    I have been recently really into white chilis. Since my mom always made a tomato based chili, I used to laugh at the idea of white chili. Until I realized it is so good! I love all the veggies in yours and the chipotles in adobo sauce are key!

  48. 48

    Ashlea Taylor — April 5, 2011 @ 1:23 am Reply

    I've been looking for a new chili… looks like a good one!

  49. 49

    grace — April 5, 2011 @ 1:23 am Reply

    you have all the important components–beans, meat, chipotles, green chiles, and lime. bravo.

  50. 50

    Tasha — April 5, 2011 @ 1:23 am Reply

    My only attempt at a white chili was good but not amazing. Just from looking at the ingredients list, this one sounds soooo much better! Your recipe developing and taste testing is appreciated!

  51. 51

    Elena — January 19, 2012 @ 3:00 pm Reply

    I made this last winter and it was just amazing, I had to fight off my roommates so they wouldn’t devour the entire pot. I’ve been craving it for awhile, now that winter has rolled back in, but I couldn’t find the recipe! Finally found it again, and I can’t wait to make it again.

    • 51.1

      Cara — January 19, 2012 @ 4:20 pm

      Thanks Elena, hope you enjoy it just as much this time around!

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