Chicken and White Bean Chili

By: Marge Perry & David Bonom

  • Yield: 4 Servings
  • Cuisine: American
  • Course: Soup



3 tablespoons olive oil1 pound boneless skinless chicken thighs, cut into 1-inch pieces3/4 teaspoon salt, divided1/4 teaspoon ground black pepper2 medium onions, chopped6 garlic cloves, minced1 medium green bell pepper, chopped1 (4.25-ounce) can diced green chilies, drained4 teaspoons chili powder1 teaspoon ground cumin1 teaspoon dried oregano1/4 teaspoon ground chipotle pepper1 (15-ounce) can low sodium cannellini beans, drained and rinsed1 cup low sodium chicken broth3 tablespoons chopped cilantrosour cream, shredded cheddar cheese, sliced avocado



  1. Heat the oil in a 5-quart saucepan over medium-high heat. Season the chicken with 1/2 teaspoon of the salt and pepper. Add chicken to the saucepan and cook until lightly browned, turning occasionally, 4-5 minutes. Stir in the onions, garlic, bell pepper and green chilies; cook, stirring occasionally, until vegetables are slightly softened, 4-5 minutes. Add the chili powder, cumin, oregano and chipotle pepper and cook 1 minute. Stir in the beans and broth; bring to a boil, reduce heat to medium-low, cover, and simmer15 minutes. Remove from the heat and stir in remaining 1/4 teaspoon salt and the cilantro. Garnish each bowl with sour cream, cheese, and avocado.