Skip to main content

White Bean Chicken Chili

Recipe by Kathleen Zelman, MPH, RD/LD


  • 1 large onion, finey chopped
  • 2 teaspoons canola oil
  • 3-4 garlic cloves, minced
  • 1 pound skinless, boneless chicken breast, cut into bite size pieces
  • 1 (4.5 ounce) can chopped chiles, undrained
  • 3 (10.5 ounce) cans low sodium chicken broth
  • 1 (19 ounce) can cannellini beans, rinsed, drained
  • 1 cup white corn (drained if using canned)
  • 1 1/2 teaspoons cumin
  • 1 teaspoon oregano
  • 1-2 teaspoons white pepper


  1. Heat oil in heavy bottom Dutch oven over medium heat
  2. Add onion, sauté 5 minutes
  3. Add garlic and chicken; sauté 4-5 minutes
  4. Add remaining ingredients and simmer 30 minutes or longer
  5. Serve immediately with optional garnish of nonfat plain Greek yogurt, chopped tomatoes, chopped scallions and shredded cheese (not included in nutritional analysis)


6 servings

Nutritional Information

Amount Per Serving:
Calories: 259
Total Fat: 4g
Saturated Fat: 1g
Cholesterol: 43mg
Sodium: 103mg
Total Carbohydrates: 29g
Dietary Fiber: 5g
Protein: 28g

Looks like your browser is a little out-of-date.

Experience at its fullest by upgrading to a newer version of one of these browsers: