White Bean Chicken Chili

This chili is hearty without weighing you down! Cannellini beans add fiber and protein, with the benefit of helping to control blood sugar levels.

White Bean Chicken Chili

0 from 0 votes


Prep time


Cooking time


Calories Per Serving




    • 3/4 pound boneless skinless chicken breasts, cut into 1-1/4-inch pieces

    • 1/4 tsp. salt

    • 1/4 tsp. pepper

    • 2 tbsp. olive oil, divided

    • 1 medium onion, chopped

    • 1 large can chopped green chilis, seeded and chopped

    • 1 cup chopped celery & carrots

    • 1/4 cup lime juice

    • 4 garlic cloves, minced¬†

    • 2 tsp. dried oregano

    • 1 tsp. ground cumin

    • 2 cans (15 ounces each) cannellini beans, rinsed and drained, divided

    • 2-1/2 cups chicken stock or bone broth

    • 1-1/2 cups shredded cheddar cheese

    • OPTIONAL TOPPINGS:¬†sliced avocado, quartered cherry tomatoes and chopped cilantro, lime wedges, unsweetened Greek yogurt (sub for sour cream).


    • Toss chicken with salt and pepper.

    • In a large skillet, heat 1 tablespoon oil over medium-high heat; saute chicken until browned.

    • In same skillet, heat remaining oil over medium heat; saute onion, celery and carrots until tender.

    • Add bone broth, beans (rinsed and drained), chopped chilis (or sub a tsp of hot sauce), garlic, oregano, lime juice, and cumin; bring to boiling and lower temp and cover and simmer for 30 min minimum.

    • Stir before serving. Sprinkle with cheese; add toppings if desired.

    • FREEZE OPTIONS: Freeze cooled chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary.

      Did you make this recipe?

      Tag @become_wellwithin on Instagram and hashtag it