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Camellia Brand
a close up of a dish of white bean chicken chili, topped with avocado slices

White Bean Chicken Chili

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  • 1/4 small yellow onion, diced
  • 1/4 tablespoon canola oil, (or avocado, grapeseed, or vegetable oil)
  • 1/4 teaspoon finely minced garlic
  • 1 cup low-sodium chicken broth
  • 1 tablespoon chili powder
  • salt and freshly ground black pepper, to taste
  • 1 cup cooked White Beans for 2
  • 1/4 (8-ounce) package Neufchatel cheese, cut into small cubes
  • 1/2 cup frozen or fresh corn
  • 3/4 cup shredded, cooked rotisserie chicken
  • 1/4 tablespoon fresh lime juice
  • 1/2 tablespoon chopped fresh cilantro, plus more for serving
  • Optional toppings: tortilla chips or strips, Monterrey Jack cheese, and sliced avocado


  1. Heat oil in a pot over medium-high heat. Add onion, and sauté for 4 minutes. Add garlic and sauté 30 seconds longer.
  2. Add chicken broth and chili powder to pot, then season with salt and pepper to taste. Bring mixture to a boil, reduce heat to medium-low, and simmer 5-8 minutes.
  3. Mash about half of the White Beans for 2, and add all to the broth mixture. Add Neufchatel cheese and corn, simmering 4 - 8 minutes.
  4. Stir in shredded chicken, fresh lime juice, and cilantro. Simmer till warmed through.
  5. Serve with Monterrey Jack cheese, more cilantro, avocado slices, and tortilla chips, if desired.

Ingredients used in this Recipe

corn chicken cilantro Chicken Broth Avocado white beans chili