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Chicken and White Bean Chili

Chicken and White Bean Chili

This is an easy make-ahead meal that can be semi-prepped, kept in the fridge (for a day or two) or froze for later use (and thawed out the day before) to  make a scrumptious meal! 
Course Main Course, Soup
Cuisine American
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 4
Calories 199kcal
Author Katie


  • 2 chicken breast cooked and diced OR leftover shredded rotisserie chicken.
  • 1 can white beans with juice
  • 1 can diced tomatoes with juice
  • 1 can diced green chilies
  • 1 onion diced
  • ½ bell pepper diced
  • 2 carrots peeled and diced
  • 1 rib of celery diced
  • 1 cup of frozen corn
  • 1 cup water
  • 2 tablespoon each; chili powder chicken base, cumin, and minced garlic
  • 1 tablespoon EVOO
  • dollop of sour cream per bowl of chili and shredded cheese optional


  • Preheat the oven to 350 degrees and cook chicken breast until internal temperature reaches 165. If you already have chicken available you do not need to complete this step.
  • Wash and dice all vegetables needed for recipe.
  • In a container (if your making for another day) or a sauce pot if you are making to consume right away. Place 1 tablespoon of EVOO in pan; add onion, garlic, celery, carrots, bell pepper and saute until tender.
  • Then add the can of diced chiles, diced/shredded chicken, tomatoes, beans, chili powder, chicken base, cumin, frozen corn, and mix. Add one cup of water and stir again. Place lid on the pot and cook on medium heat until bubbling.
  • Once the chili is done place in a bowl and top with sour cream & shredded cheese (optional).


Calories: 199kcal | Carbohydrates: 40g | Protein: 10g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 117mg | Potassium: 1068mg | Fiber: 10g | Sugar: 10g | Vitamin A: 7089IU | Vitamin C: 44mg | Calcium: 150mg | Iron: 5mg