Recipes > White Bean and Chicken Chili

White Bean and Chicken Chili

Fabulous served with fresh corn bread on a cold evening!


2-1/2 quarts

Total Time


Cook Time

20 minutes



2 tablespoons corn oil

1 medium onion, diced 1/2-inch

1 pound boneless chicken breast, cut into 3/4-inch cubes

Divided, 3 tablespoons Salt Free Cilantro Lime Seasoning Blend

3 cans (15 ounces each) white beans- navy, cannellini OR white kidney, undrained

2 cans (4.5 ounces each) chopped mild green chilies, undrained

1 can (14-1/2 ounces) chicken broth

2 cups (8 ounces) grated Monterey Jack cheese

Garnishes: sour cream, green onions, sliced jalapenos OR salsa


Heat oil in a stock pot or large saucepan. Add onion and cook 3 minutes.  Add chicken and 2 tablespoons seasoning; cook for 7 to 8 minutes until chicken is cooked through.  Add beans, chilies, chicken broth and remaining 1 tablespoon of seasoning.  Bring to a boil over medium high heat and cook for 15 minutes.

Gradually add cheese, stirring until melted. Serve hot. If desired, garnish each bowl with sour cream, green onions, sliced jalapenos or salsa.


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