White Bean Chicken Chili

This soup is a family favorite in my house, and I often double the recipe and freeze a portion to be used on busy days. All this dish needs to make it into a complete meal is a nice crisp, green salad, and a loaf of crusty, Italian bread.


Why Healthy

  • Garbanzo beans rock as they are packed with fiber, protein, folate & hard-working phytonutrients.
  • Chicken breasts are a good low fat source of protein.
  • Adding chopped vegetables like carrots, celery, onions, and sweet peppers add nutrients and help make this chili very hearty and satisfying with minimal calories.



White Bean Chicken Chili

This white bean chicken chili is satisfying and delicious but low in fat and healthy too!

Yield: Serves 6

Prep Time: 20 mins

Cook Time: 45 mins


3 Boneless Chicken Breasts, Skin Removed, Cut Into 1 Inch Pieces
3 Stalks Of Celery, Chopped
2 Large Carrots, Chopped
1 Medium Onion, Chopped
1 Red Pepper, Chopped
2 Cloves Garlic, Minced
2 Cans Chopped Green Chilies
4 Cups Chicken Broth
3 Tablespoons Olive Oil
1 Bunch Fresh, Chopped Cilantro
1 Hot Chile Pepper, Finely Chopped (Optional)
4 Cups Cooked Cannellini Beans (Or Other White Beans)
Salt & Pepper
1/4 Cup Cornmeal
To Serve:
Chopped Green Onions
Fat Free Sour Cream or Greek Yogurt


In a heavy pot, heat the oil, and then once it is hot, add the chicken pieces, and cook until the chicken is thoroughly cooked.
Remove the chicken to a bowl, and add the vegetables to the pot.
Cook until they begin to soften.
Add the broth, and seasonings, and cook for 30 minutes over low heat.
Add the chicken, beans, and parsley, and taste.
Adjust the seasonings as needed, and cook then add 1/4 cup of the cornmeal to thicken.
Continue to cook, stirring often, until the soup has thickened, about 10 minutes.
Serve hot, garnished with chopped green onions and a spoonful of sour cream.


4 Responses to “White Bean Chicken Chili”

  1. Barbara — November 18, 2011 @ 7:16 pm

    I’m glad to read that cannellini beans work just as well as garbanzo beans, since I really don’t care for garbanzos. I thought maybe the cannellini’s might fall apart more easily, but since they’re listed in the recipe I’m going with that! Today is just the sort of day that makes me think about making white chili – and then your recipe arrived! Good timing!


    recipe Reply:

    Barb, I was never fond of garbanzo beans myself which is why I started using cannellini beans instead. Though I have learned to appreciate garbanzo beans, I still use cannellini in this recipe. As long as you do not cook them too long, they hold together nicely in this recipe.


  2. Barbara — November 21, 2011 @ 11:05 pm

    The recipe lists 1/4 cup cornmeal. At the end where you say to “add 1/4 cup of the polenta to thicken”, is that where you add the cornmeal? and it’s just uncooked cornmeal, correct?


    recipe Reply:

    Barb, yes, just add the uncooked cornmeal.


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