White Bean Chicken Chili

White bean chicken chili is full of all the fabulous flavors of regular chili, but lighter. With chicken, white beans, corn and green chiles, this recipe will not disappoint your taste buds. You can spice it up or down depending on who you are cooking for!

While I love a good old fashion tomato based chili, this healthy chicken and white bean chili has quickly become one of our most favorite winter meals. Garnish with a dollop of sour cream, some freshly shredded cheddar and avocado. Serve with a winter salad and some fresh cornbread.

Quick Ingredient List

• 4 cups cooked, shredded chicken
• 1 tablespoon olive oil
• 1 cup onion, chopped
• 4 garlic cloves, minced
• 6 cups chicken broth
• 1 4-ounce can fire-roasted diced green chilis
• 3 cans cannellini beans, drained
• 1 cup corn kernels
• 2 teaspoons dried oregano
• 3 teaspoons ground coriander
• 1 teaspoon ground cumin
• 1 teaspoon salt
• 1/4 teaspoon fresh ground pepper

Looking for a traditional chili recipe? This Slow Cooker Turkey and Sausage Chili is one of my favorite football Sunday meals! Need an appetizer to start the home gaiting party? This French Onion Dip with veggies or chips is the right choice.

What Kitchen Tools Do I Need for Soup Making?

As I always say, the key to good cooking is good ingredients and good equipment. I put together this Soup Making Essentials guide. It has all the tools you need to make this amazing white bean chicken chili.

White Bean Chicken Chili

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Description

White bean chicken chili is full of all the fabulous flavors of regular chili, but lighter. With chicken, white beans, corn and green chiles, this recipe will not disappoint your taste buds. You can spice it up or down depending on who you are cooking for!

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Ingredients

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• 4 cups cooked, shredded chicken
• 1 tablespoon olive oil
• 1 cup onion, chopped
• 4 garlic cloves, minced
• 6 cups chicken broth
• 1 4-ounce can fire-roasted diced green chilis
• 3 cans cannellini beans, drained
• 1 cup corn kernels
• 2 teaspoons dried oregano
• 3 teaspoons ground coriander
• 1 teaspoon ground cumin
• 1 teaspoon salt
• 1/4 teaspoon fresh ground pepper

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Instructions

1. Heat oil in a stock pot over medium heat. Add onions and saute until soft but not brown. Add garlic, lower heat and sauté for one more minute.
2. Add shredded chicken, green chilis, corn, beans, all spices and broth.
3. Simmer for at least one hour. The longer you simmer, the better the soup.
4. Enjoy!

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A few tips!

• Put 2 pounds of chicken breasts in a slow cooker for 6 – 8 hours. It basically shreds itself.
• Don’t have time to cook the chicken in a slow cooker? Buy a pre-cooked rotisserie chicken from the grocery and shred that instead.
• Don’t have enough time to even shred the chicken? Most grocery stores these days have pre-shredded chicken.
• The green chilis give the soup a kick. If you don’t like spice or the kids won’t eat spicy, either leave it out or split the soup in two batches and only add the chilis to one half.