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White Bean and Chicken Chili

To create this yummy white chili, I adapted three different recipes. It’s mild, so everyone can dig in. People who judge give it ribbons in recipes contests. —Julie White, Yacolt, Washington
  • Total Time
    Prep/Total Time: 20 min.
  • Makes
    6 servings


  • 3 cans (15 ounces each) cannellini beans, undrained
  • 1 can (4 ounces) chopped green chiles
  • 3 teaspoons chicken bouillon granules
  • 3 teaspoons ground cumin
  • 2 cups water
  • 3 cups cubed cooked chicken or turkey
  • Minced fresh cilantro, optional


  • In a large saucepan, combine the first 5 ingredients; bring to a boil. Reduce heat; simmer, uncovered, 2-3 minutes to allow flavors to blend, stirring occasionally.
  • Stir in chicken; heat through. If desired, sprinkle with cilantro.
    Freeze option: Freeze cooled chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.
Nutrition Facts
1 cup: 323 calories, 6g fat (1g saturated fat), 63mg cholesterol, 1113mg sodium, 34g carbohydrate (3g sugars, 10g fiber), 34g protein.

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