White Bean Chicken Chili

Main Course
Soups & Stews

Recipe courtesy of Simply Fresh, by Jeff Morgan

Serves 4



  • 2 tablespoons extra-virgin olive oil
  • 1 pound boneless, skinless chicken breasts, cut into ½-inch cubes
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 green bell pepper, seeded and diced
  • 2 jalapeño chiles, seeded and minced
  • 1 medium tomato, coarsely chopped
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 2 teaspoons oregano
  • 3 cups chicken stock
  • 2 (15--ounce) cans white· beans, drained
  • and rinsed
  • 1 teaspoon salt
  • 4 to 6 tablespoons sour cream
  • 3 green onions, white and tender green parts, thinly sliced

White Bean Chili

White Bean Chili

Click image to enlarge


In a Dutch oven or large soup pot, heat 1 table over medium heat. Add the chicken and sauté for about 5 minutes, or until browned. Using slotted spoon, transfer to a plate and reserve.

Add the remaining 1 tablespoon olive oil to the pot over medium heat. Add the onion and garlic and sauté for about three minutes, until the onion is translucent. Stir in the bell pepper and sauté for 3 minutes more, or until the bell pepper is is soft. Add the tomato and return the chicken to the pot. Stir in the chili powder, cumin, and oregano to coat all the ingredients. Add the chicken stock, beans, and salt and bring the liquid to a boil. Decrease the heat to medium and simmer uncovered, stirring occasionally, for 20 to 25 minutes, until the chili thickens to a stew-like consistency. 

Ladle the chili into soup bowls. Garnish each serving with 1 tablespoons of the sour cream and a scattering of green onion. Serve at once.


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