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White Bean Chicken Chili

Serves 10


4 skinned and boned chicken breast halves
5 cups water
1 large onion, chopped and divided
2 tablespoons canola oil
2 celery ribs, chopped (about 1/3 cup)
3 (16 oz.) cans great Northern beans, well rinsed, drained and divided
3 (14.5 oz.) cans diced tomatoes with green chilies
1 cup low-sodium low-fat chicken broth
1 teaspoon ground cumin
1/8 teaspoon ground red pepper
1 bay leaf


  1. Place chicken, water, and half of an onion in a large Dutch oven over medium/high heat, and cook 15-18 minutes or until chicken is tender. Remove chicken, reserving broth in Dutch oven. Cut chicken into bite-size pieces, set aside.
  2. Heat oil in a skillet; add celery and remaining onion, and sauté until tender.
  3. Stir chicken, celery mixture, 2 cans beans well rinsed, chilies, chicken broth, cumin, bay leaf and ground red pepper into broth in Dutch oven, and bring to a boil. Reduce heat to medium-low and cook 1 hour, stirring frequently, until thickened.
  4. Process remaining 1 can beans in a blender or food processor until smooth. Stir bean puree into chili to thicken.
  5. Remove bay leaf before serving. 


Per serving
Total calories 245
Fat 4g
Protein 20g
Carb 30g
Fiber 8g
Calcium 110mg
Sodium 500mg

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White Bean Chicken Chili