White Bean Chicken Chili

Chicken and white beans create the base of this high protein meal of White Bean Chicken Chili that’s well flavored with Monterey Jack cheese and salsa.

Easy Chicken and White Bean Chili Recipe

A thicker soup that’s hearty and filling, this combination of 8 ingredients is delicious! Top this easy White Bean Chicken Chili off with crushed tortilla chips to make an enjoyable meal.

With the consistency of our Slow Cooker Chili – a lot of tender chicken and beans with a jar of salsa that provides the traditional tomato undertone.

We like to season the meat with a mixture of salt, pepper and garlic before baking to become tender and juicy chicken breasts. Let rest for 10 minutes, slice and cut into smaller than bite size pieces.

If you enjoy this recipe you can use a mixture of queso and salsa to change up the flavor and create a different flair. Or add a can of drained green chilies for some more heat and southwestern flavor.

Ingredients Needed To Make White Chicken Chili:

• Chicken – two baked chicken breasts, great way to use leftover meat from another meal.
• Great Northern Beans – we use three cans and we do not drain them – can substitute cannellini beans for a similar flavor or kidney or pinto beans for a different flavor profile.
• Salsa – we use a jar of mild, red salsa.
• Chicken Broth – start with a box and add more for a thinner soup.
• Onion – a large onion or two smaller onions add a great undertone to the bean base in this meal.
• Vegetable Oil – to help brown the onion.
• Monterey Jack Cheese – stir in half and sprinkle half on top when serving. During testing, everyone preferred this flavor is preferable to a more mild mozzarella.
• Cumin – the primary spice flavor. Add salt and pepper to taste.

How To Make Monterey White Chicken Chili

In a dutch oven add oil over medium high heat. Once oil is hot add chopped onion and stir until translucent and lightly browned on the edges.

Cut cooked chicken into bite sized pieces and open cans of beans in the meantime.

Add chicken stock. Sometimes we use a box of prepared stock, sometimes we mix up Better Than Bouillon with hot water, either works fine.

Stir in undrained great northern white beans, salsa, cumin, salt and pepper.

Once the chili begins to warm, finish adding the cooked chicken and season with salt and pepper.

When the soup is simmering add at least half of the shredded Monterey Jack cheese. Stir again.

Turn down to low and cook for at least 30 minutes, up to 60 minutes.

Serve warm and enjoy!

Recipe Tips and Tricks

• We like to use 4 cups of stock for a thicker soup, but you can add up to 6 cups for a thinner soup.
• This white bean chicken chili recipe makes a big batch that freezes well.
• Stir every 10 to 15 minutes on the stove top to prevent the beans from sticking. Remove from heat as they become tender.

Crock Pot Version

Heat vegetable oil in a skillet over medium high heat. Once oil is hot add onions and saute under tender and lightly brown on the edges. Just like in our Pierogies and Kielbasa, brown is a flavor, not just a color.

Add all ingredients to a crock pot and stir. Cook on low for 4 to 6 hours or on high for 2 to 3 hours. We have tested this recipe on low for up to 8 hours and the quality remains consistent.

More Easy Soup Recipes

• Sausage Barley Soup
• Sauerkraut Soup and Ham and Mushroom Soup each use a lot of prepared ingredients that are easy to toss together.
• Vegetable Beef Soup with Cabbage and Stuffed Pepper Soup use a lot of fresh ingredients to pair with the meat.