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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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Ingredients:

  • 1/4 small yellow onion, diced
  • 1/4 tablespoons canola oil, (avocado, grapeseed, or vegetable oil are acceptable)
  • 1/4 teaspoon garlic, finely minced
  • 1 cup low-sodium chicken broth
  • 1 tablespoons chilli powder
  • salt and freshly ground black pepper, to taste
  • 1 cup White Beans for 2, cooked
  • 1/4 (2 oz) pkg Neufchatel cheese (aka light cream cheese), cut into small cubes
  • 1/2 cup frozen or fresh corn
  • 3/4 cup shredded cooked rotisserie or left over chicken
  • 1/4 tablespoon fresh lime juice
  • 1/2 tablespoon chopped fresh cilantro, plus more for serving
  • Tortilla chips or strips, Monterrey jack cheese, sliced avocado for serving (optional)

Directions:

  1. Heat oil in a small 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 then season with salt and pepper to taste. Bring mixture to a boil then reduce heat to medium-low and simmer for 5-8 minutes.
  3. Take your cooked White Beans for 2 and use a masher or the back of a fork to mash up about half of the beans. Add the beans to the broth mixture along with Neufchatel cheese and corn. Simmer 4 - 8 minutes longer.
  4. Remove from heat and stir in chicken, fresh lime juice and cilantro.
  5. Serve with Monterrey Jack cheese, more cilantro, avocado slices, and tortilla chips if desired.