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Chicken and White Bean Chili


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  • 3 tablespoons butter
  • 1 cup chopped onion
  • 2 small cloves garlic, minced
  • 4 cups cooked, cubed chicken
  • 3 cups chicken broth
  • 2 tablespoons chopped fresh cilantro
  • 2 teaspoons dried leaf basil
  • 1 tablespoon chili powder
  • 2 cans (15 ounces each) Great Northern beans, undrained
  • 1 medium to large fresh peeled and diced tomatoes or about 1 cup fresh salsa
  • salt and pepper, to taste


Melt butter in a Dutch oven over medium heat. Cook onion, stirring constantly, until tender. Add garlic and cook for about 1 more minute.

Stir in chicken, broth, cilantro, basil, chili powder, and beans. Bring to a boil; reduce heat to medium-low. Simmer, covered, for about 15 minutes, stirring occasionally. Top with tomatoes or fresh salsa. Serve with tortilla chips or cornbread.
Serves 6.

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