White Bean Chicken Chili
User Reviews
4.6
White Bean Chicken Chili
Description
This White Bean Chicken Chili begins with sautéed diced onions in olive oil until translucent, building a mild aromatic foundation. Great northern or cannellini beans provide a creamy texture and hearty base, combined with cooked diced chicken and chicken broth for substance. Salsa adds flavor and moisture; choosing mild or medium heat allows control of the chili’s spiciness. Dried oregano and celery salt enhance the seasoning profile. The cheese is added incrementally during simmering, allowing it to melt evenly and create a smooth soup body without over-fatting. The soup is finished with optional toppings such as sour cream, cilantro, olives, avocado, and crushed tortilla chips, each adding distinct texture or flavor. Suitable for batch cooking, doubling the quantity works well for larger families. The recipe also mentions quick skillet-cooked shredded chicken as a prep method and notes that turkey leftovers are a compatible substitute. Adjusting celery seed or salt can fine-tune seasoning as preferred.
Ingredients
- ½ tablespoon olive oil
- ½ cup onion diced
- 2 cans cans (14.5-ounces each) great northern beans or cannellini beans, rinsed and drained
- 2 cups chicken cooked diced; see note
- 2 cups chicken broth low-sodium
- ¾ cup salsa see note
- 1 teaspoon oregano dried
- ½ teaspoon celery salt
- 1 - 1 ½ cups Monterey jack cheese shredded; or mozzarella cheese; see note
- optional toppings cilantro, olives, tomatoes, sour cream, avocados
Instructions
- In a medium saucepan, heat the olive oil over medium heat. Add the onions and cook, stirring often, until they are translucent, about 5 minutes.
- Add the remainder of the ingredients, except the cheese. Heat over medium heat, stirring occasionally, until the soup comes to a simmer. Reduce the heat so the soup is simmering but not vigorously boiling and add the cheese one small handful at a time, stirring to let each addition melt before adding the next.
- Give the soup a good stir making sure all the cheese has melted. Season with salt and pepper to taste, if needed. Serve with additional toppings (optional): crushed tortilla chips, olives, sour cream, avocados, cilantro, tomatoes.
Notes
- To prepare quick shredded chicken, cook chicken in a skillet before dicing for the chili.
- The recipe quantity is modest; doubling works well for larger households or leftovers.
- Monterey Jack cheese melts smoothly here; mozzarella is an alternative, while cheddar is not recommended due to greasiness.
- Choose a flavorful salsa; mild or medium heat varieties suit most tastes, and green salsa offers a tasty variation.
- Leftover turkey can be used instead of chicken without affecting the overall flavor.
- For seasoning, celery seed (1/4 teaspoon) can replace celery salt; adjust salt accordingly to taste.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 Serving | |
| Calories | 672kcal | 34% |
| Carbohydrates | 49g | 16% |
| Protein | 55g | 110% |
| Fat | 30g | 46% |
| Saturated Fat | 15g | 75% |
| Cholesterol | 115mg | 38% |
| Sodium | 1106mg | 46% |
| Fiber | 15g | 60% |
| Sugar | 3g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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