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+ servings

White Bean Chicken Chili

Author - Serena Wolf
Prep Time: 15 minutes
Cook Time: 6 hours
Yields: 6 servings


  • 2 boneless skinless chicken breasts
  • 2 15 oz cans cannellini beans drained and rinsed
  • 1 large yellow onion diced
  • 4 cloves garlic minced
  • 1 jalapeno seeded and finely diced
  • 1 4 oz can diced green chilies
  • 1 ½ tsp cumin
  • 1 tsp dried oregano
  • 1 tbsp Mexican chili powder
  • ½ tsp salt
  • ½-1 tsp red chili flakes depending on your heat preference
  • 1 tbsp olive oil
  • 3 cups low-sodium chicken stock
  • 1 tbsp Cholula optional
  • Optional garnish:
  • 1 Lime cut into wedges
  • 1 avocado chopped
  • ¼ cup fresh cilantro chopped
  • ½ cup white cheddar cheese shredded


  • Heat the olive oil in a large pan. Add the onions, garlic, and jalapeno and sauté for 5 minutes until the onions are translucent.
  • Add the canned green chiles, cumin, oregano, Mexican chili powder, red chili flakes, and salt. Cook for 1 more minute.
  • Transfer the onion mixture to the slow cooker and add the beans, chicken breasts, and chicken stock. Cook on low for 6 hours (feel free to leave it on for 8 if you like).
  • Remove the chicken breasts from the slow cooker and shred them with a fork (or your hands, whatever).
  • In a blender, puree 1 cup of beans (yes there will be some onions and stuff in there, that's fine) with ¼ cup of liquid, this will be used to thicken your chili. If you don’t have a blender, just smash the beans with a fork.
  • Return everything to the slow cooker and mix well. Add the Cholula now if you’re using it.
  • Ladle chili into bowls and garnish with cilantro, avocado, cheddar, and a squeeze of lime juice.