White Bean Chicken Chili

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White Bean Chicken Chili

Prep 10 m

Cook 25 m

Ready In 35 m

9 Servings

220 Calories


"This recipe was passed down from a friend, and now it is one of our favorites! It's great to make whenever there is left over chicken or turkey around! We pray for colder weather in California just so we can make this soup! You can substitute additional diced tomatoes for the tomatillos. If you would like the soup to be spicier, you can add some red chili flakes or salsa. Serve with these toppings for people to choose from: limes, cilantro, cheese, avocado, sour cream, and tortilla chips."

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  1. 2 tablespoons vegetable oil

  2. 1 onion, chopped

  3. 2 cloves garlic, minced

  4. 1 (14.5 ounce) can chicken broth

  5. 1 (18.75 ounce) can tomatillos, drained and chopped

  6. 1 (16 ounce) can diced tomatoes

  7. 1 (7 ounce) can diced green chiles

  8. 1/2 teaspoon dried oregano

  9. 1/2 teaspoon ground coriander seed

  10. 1/4 teaspoon ground cumin

  11. 2 ears fresh corn

  12. 1 pound diced, cooked chicken meat

  13. 1 (15 ounce) can white beans

  14. 1 pinch salt and black pepper to taste


  1. Heat oil, and cook onion and garlic until soft.

  2. Stir in broth, tomatillos, tomatoes, chilies, and spices. Bring to a boil, then simmer for 10 minutes.

  3. Add corn, chicken, and beans; simmer 5 minutes. Season with salt and pepper to taste.

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