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White Bean Chicken Chili

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2 Chicken Breasts
5 tbsp (divided) Olive Oil
1/2 cup, chopped Onion
2-3 Garlic Cloves
3 tsp (divided) Kosher Salt
2 tsp (divided) White Pepper
2 tsp Ground Cumin
3 tbsp All-Purpose, Unbleached Flour
3 cups Low Sodium Chicken Stock
2 Green Bell Pepper
2 Carrots
2 15oz cans White Beans
1 ear Corn on the Cobb
2 tbsp, chopped Fresh Cilantro
1/3 cup, grated (or more) Sharp Cheddar Cheese

White Bean Chicken Chili

    • 40 minutes
    • Serves 6
    • Medium


    Have you ever been to Cheesecake Factory and tried their under 500 calorie menu? It’s pretty decent, but 500 calories per meal still seems high. One of the dishes I tried from that menu was a delicious white bean chicken chili. Here is my version of it! Not sure how many calories it yields but pretty sure it’s less than 500!



    Cook The Chicken

    Season your chicken breasts with salt and white pepper on each side. Just 2 tsp of salt and 1 tsp of pepper for both chicken breasts will do. White pepper is a bit more spicy than black pepper, so use a light hand. Heat 2 tbsp of olive oil in a soup pot on medium-high heat. Once the oil is hot add the chicken breasts and cook on each side for 5-7 minutes or until the chicken is fully cooked through. Once the chicken is cooked, remove from the pot and transfer onto a plate.


    Cook The Vegetables

    To your pot, add a bit more olive oil and add your chopped green bell pepper and carrots. Sauté on medium heat for a few minutes or until the vegetable are slightly softened. I like my vegetables with a bit more crunch, so I only cook them for 3-5 minutes. Remove the vegetables and transfer to a bowl.


    Add Onion, Garlic and Spices

    To your pot add another 2 tbsp of olive oil and add the chopped onion, sauté on medium heat for a couple of minutes then add the minced garlic and cook for another minute. Next, add 2 tsp of salt, 1 tsp of white pepper and 2 tsp of ground cumin. Stir.


    Create The Thick and Creamy Sauce

    To your pot of onion, garlic and spices, add 3 tbsp (leveled) of all-purpose flour and stir and cook for about a minute on medium heat. Next, add 1 cup of chicken stock and stir. Cook for about one minute then add 2 more cups of stock. Stir and cook until the sauce thickens.


    Shred or Chop up the Chicken

    While your creamy sauce is thickening. Shred or chop up your chicken then add the chicken, vegetables and drained and rinsed beans to the sauce. Next, add the corn kernels and allow it all to heat through in the sauce, about 5-8 minutes.


    Adjust Seasoning and Finish the Chili

    Taste the chili and adjust seasoning, if necessary. Spoon some of the delicious hot chili into your bowl and top with chopped cilantro, shredded cheese and red chili flakes for a bit of a kick!


    Hi guys, so glad you are here! My food blog is about healthy, colorful, and easy recipes. I grew up in Germany and have been in the states for over 12 years now. Currently, I am living in sunny Miami, FL! Please leave me a comment if you have questions or recipe requests and also follow me on Instagram and Twitter via @foodbyjonister. Happy cooking and eating!

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    Hi Karen! Sorry about that! Please refresh your page and be sure to click the + button next to Ingredients to see the list with the amounts if you are on my mobile site.

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