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Hearty White Bean and Chicken Chili

User Rating 5 Star Rating (1 Review)


White Bean and Chicken Chili

White Bean and Chicken Chili

Diana Rattray
This is a flavorful white bean chili with chicken, cheese, vegetables, and a little sour cream.
Large Picture of White Bean and Chicken Chili


  • 1 cup chopped onion
  • 2 tablespoons vegetable oil
  • 4 tablespoons butter
  • 1 large clove garlic, minced
  • 1/2 cup chopped red or green bell pepper
  • 1/4 cup all-purpose flour
  • 1 1/2 cups chicken broth
  • 1 cup half-and-half or 1/2 cup milk and 1/2 cup heavy cream
  • 2 teaspoons chili powder
  • 1 scant teaspoon ground cumin
  • dash ground cayenne pepper or red pepper flakes
  • 2 cans (4 ounces each) chopped mild green chile peppers
  • 2 cans (approx. 15 ounces each) Great Northern or navy beans, drained and rinsed
  • 4 to 5 cups diced cooked chicken
  • 1 1/2 cups grated Cheddar and Monterey Jack cheese blend, about 6 ounces
  • salt and freshly ground black pepper, to taste
  • 1/2 cup sour cream
  • chopped fresh cilantro and shredded cheese, for garnish, as desired


In a large Dutch oven or saucepan over medium-low heat, cook the onion in the vegetable oil until just softened. Add the butter, garlic, and bell pepper, and continue cooking, stirring, for about 1 to 2 minutes. Stir in the flour and cook, stirring, for 1 minute. Add the chicken broth, half-and-half, chili powder, cumin, red pepper flakes or cayenne pepper, and chopped chile peppers. Cook, stirring occasionally, until thickened. Add the beans, chicken, and cheese, and bring to a simmer. Taste and add salt and pepper, as needed.

Just before serving, stir in sour cream. Sprinkle with more cheese or chopped cilantro, if desired.

Serve with fresh hot cornbread and sliced tomatoes.
Serves 6.

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User Reviews

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 5 out of 5
Oh Em Gee!, Member drewbster

Holy cow was this stuff good, and it'd be a great use for leftover turkey. The recipe looks more complicated than it really is, basically cook a couple things, add a couple more, then let it all cook together for a while before eating a lot more than you meant to. I substituted pinto beans for a little more colour and preferred taste, and left the cheese and sour cream as optional toppings. Let it simmer for an hour or so as well, giving it a stir now and then, but next time I plan to make a basic roux first and throw everything into a slow cooker for a few hours, see what happens. Great base recipe! I did need about a cup of flour overall, otherwise it was too soupy.

3 out of 3 people found this helpful.

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