White Bean and Chicken Chili

White Bean and Chicken Chili

2  (15 oz.) cans white beans, rinsed and drained
4  cups chicken broth
1  tablespoon  vegetable oil
2  whole bone-in chicken breasts (3 lb.)
Salt and pepper
2  onions, chopped
4  cloves garlic, chopped
2  (4 oz.) cans roasted green chilies, drained
1  tablespoon  ground cumin

Place beans and broth in a slow cooker. Cover and cook on high until beans are tender, 2 hours.

Warm oil in skillet over medium-high heat. Sprinkle chicken with salt and pepper. Place chicken skin side down in skillet; cook until brown, about 4 minutes. Turn and cook for 2 minutes more. Transfer to a plate; remove and discard skin. Drain all but 2 Tbsp. fat from skillet. Add onions and garlic; cook until softened, 5 minutes. Add onion mixture, chilies, 1 cup water and cumin to slow cooker. Stir; add chicken.

Cook on low for 6 hours, stirring twice. Remove 1 cup beans plus 1/2 cup liquid from slow cooker. Puree in a blender; return to slow cooker. Remove chicken, shred it and return to slow cooker. Spoon into individual bowls and serve.

By | 2017-06-10T11:24:33+00:00 April 14th, 2014|Recipes|3 Comments

About the Author:

The proud leader of the #bgg2wlarmy, Erika Nicole Kendall writes food and fitness, body image and beauty, and more here at #bgg2wl. After losing over 150lbs, Kendall became a personal trainer certified in fitness nutrition, women's fitness, and weight loss by the National Academy of Sports Medicine. She is also certified in sports nutrition by Precision Nutrition. She now lives in New York with her husband and children, and is working on her 6th and 7th certifications because she likes having alphabet soup at the end of her name.


  1. Erin of Fit Mama Training January 10, 2011 at 2:40 PM - Reply

    Making now! But I added tomatillos and used carnitas
    instead of chicken bc I have a ton in the freezer to use up.
    Perfect recipe for today! It’s snowing and super cold

  2. mskalila January 23, 2011 at 10:27 PM - Reply

    I just made this. Love how fast it came together. I kicked it up with paprika and cayenne. Broth would’ve made it better, no doubt. I used plain water. It’s missing something though. I may add a tomatillo because I miss the tomato flavor in a traditional chili.

  3. keisha brown January 24, 2011 at 2:29 AM - Reply

    reading is fundamental!
    i didnt see the part about pureeing in a blender until 1/2 way through it! (i mashed them by hand).
    im not sure why it turned out to be so soupy for me..took out some of the liquid before i served it..
    GREAT flavour and looks like the pic (minus the sour cream), so im happy!
    (the sink full of dishes is not! lol)

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