Make Ahead

White Bean Chicken Chili

November  3, 2018
Photo by Carole P.
Author Notes

This is a hearty chili/soup that is always a big hit. I created this recipe by taking elements from various types of chili recipes and adjusting to my desired tastes. It can easily be adjusted to taste by adding more or less spice as desired. —Carol P.

  • Prep time 30 minutes
  • Cook time 2 hours 30 minutes
  • Serves 6
  • 2 pounds boneless chicken breasts
  • 4 cans white beans, rinsed and drained
  • 1 onion, chopped
  • 3 cloves garlic, mincd
  • 4 carrots, chopped
  • 3 cups packed baby spinach
  • 1 jalepeno, seeded and minced
  • 8 cups chicken broth
  • 1 14 oz. can diced tomatoes
  • 1 cup white wine
  • 2 tablespoons chili powder
  • 1 tablespoon cumin
  • 1 tablespoon oregano
  • 3 tablespoons olive oil
  • salt & pepper to taste
  • sriracha sauce, to taste
  • Sour cream for garnish (optional)
  • cilantro for garnish (optional)
  • cheddar cheese for garnish (optional)
In This Recipe
  1. Heat olive oil to dutch oven, add onions and cook on medium for 5 minutes
  2. Add garden and carrots, cook for 5 minutes
  3. Add chili powder, cumin, oregano, and jalapeno. Cook for approximately 2 to three minutes more
  4. Add chicken and saute until the surface of chicken is white, about 5 minutes
  5. Add chicken broth, bring to boil, reduce heat to low. Cover pan, leaving a slight gap for steam to escape
  6. Remove chicken from pan and shred into strips (I use my fingers to shred)
  7. Return chicken to pan along with beans and tomatoes. Season with salt, pepper, and Sriracha to taste. Cook for about 1/2 hour
  8. Adjust seasoning if desired and add wine
  9. Cook, uncovered for about one hour more on low heat. Add spinach and cook for a few minutes more.
  10. Serve with optional garnishes of cheese, sour cream, and/or cilantro.

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