White Bean chicken breast chili Recipe -

White Bean chicken breast chili Recipe

White Bean Chicken Breast Chili offers a lighter, yet still hearty alternative to traditional chili. Made with tender chicken breast, creamy white beans, and a blend

of spices that provide a nice depth of flavor with just the right amount of heat, this chili is perfect for any season. It’s a filling dish that doesn’t weigh you down, ideal for a cozy dinner or feeding a hungry crowd.



  • 1 teaspoon vegetable oil
  • 2 boneless, skinless chicken breast halves
  • 1 large onion, diced
  • Salt and freshly ground black pepper to taste
  • 4 cloves garlic, chopped
  • 1 tablespoon ancho chile powder
  • 1 teaspoon ground cumin
  • 1 teaspoon all-purpose flour
  • ½ teaspoon chipotle pepper powder
  • ¼ teaspoon dried oregano
  • 1 teaspoon fine cornmeal
  • 3 cups chicken broth, divided
  • 2 (15 ounce) cans white beans, drained
  • ¼ teaspoon white sugar, or to taste
  • 1 pinch cayenne pepper, or to taste
  • ⅓ cup chopped green onions
  • ⅓ cup sour cream
  • ⅓ cup chopped fresh cilantro



Step 1: Cook the Chicken
Heat 1 teaspoon of vegetable oil in a large pot over medium heat. Season the chicken breasts with salt and black pepper. Cook until the chicken is golden and no longer pink in the center, about 6-7 minutes per side. Remove from the pot, let cool, then shred or chop into bite-size pieces.

Step 2: Sauté the Onion and Spices
In the same pot, add another teaspoon of vegetable oil along with the diced onion. Season with salt and black pepper. Sauté until the onion is translucent, about 5 minutes. Add the chopped garlic, ancho chile powder, ground cumin, all-purpose flour, chipotle pepper powder, and dried oregano. Stir constantly for about 2 minutes until the spices are fragrant.

Step 3: Thicken the Chili
Stir in the fine cornmeal and 1 cup of chicken broth. Cook and stir until the mixture thickens slightly.


Step 4: Add Chicken and Beans
Return the shredded chicken to the pot along with the drained white beans and the remaining 2 cups of chicken broth. Bring to a simmer, then reduce the heat to low and cook, partially covered, for about 30 minutes to allow the flavors to meld.

Step 5: Final Seasoning
Season the chili with white sugar, cayenne pepper, and additional salt and black pepper to taste. Adjust the seasonings according to your preference.

Step 6: Serve
Ladle the chili into bowls. Garnish each serving with chopped green onions, a dollop of sour cream, and chopped fresh cilantro.



  • For a thicker chili, mash some of the white beans before adding them to the pot. This will naturally thicken the chili without the need for additional thickeners.
  • Make it ahead: This chili tastes even better the next day after the flavors have had more time to develop.
  • Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months. Thaw overnight in the refrigerator and reheat on the stove or in the microwave.

Prep Time:

  • Preparation Time: 15 minutes
  • Cooking Time: 45 minutes
  • Total Time: 1 hour


White Bean Chicken Breast Chili is a delicious, comforting meal that’s packed with flavor and warmth. Whether you’re looking to spice up your weeknight dinner routine or need a satisfying dish for a chilly day, this chili is sure to please. Enjoy the creamy texture of the white beans, the tenderness of the chicken, and the unique blend of spices that make this dish a memorable one.

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