We love a big pot of chili on a cold night, and white bean chili might just be our new favorite! It’s creamy and full of flavor with a blast of Tex-Mex goodness from generous amounts of cumin and diced chilies. Make sure to thicken it up at the end by smashing some of the beans in the pot. The best part though? Loading it up with enough toppings to cover the bowl!
Lauren Holdcroft at SideChef
Hi, I'm Lauren, Recipe Editor at SideChef. Chipped dishware, breakfast for any meal, and eye-watering spice levels. Find me on Instagram @bitesbylauren
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35MINS
Total Time
$1.78
Cost Per Serving
Ingredients
Servings
6
us / metric
White Bean Chicken Chili
1 lb
Cooked Shredded Boneless Chicken Breast
2 cans
(15.5 oz)
(15.5 oz)
Cannellini White Kidney Beans, drained, rinsed
2 cans
(4 oz)
(4 oz)
Mild Diced Green Chiles
2 cups
Chicken Broth
2 tsp
Ground Cumin
1/2 tsp
Cayenne Pepper
1/2 tsp
Worcestershire Sauce
Toppings
to taste
Tortilla Chips
optional
to taste
Shredded White Cheese
optional
Nutrition Per Serving
Calories
327
Fat
5.0 g
Protein
28.0 g
Carbs
39.6 g
