Best 10 Spicy White Bean And Chicken Chili Recipes

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Indulge in a culinary journey with our tantalizing Spicy White Bean and Chicken Chili, a symphony of flavors that will warm your soul and ignite your taste buds. This delectable dish is a delightful fusion of tender chicken, creamy white beans, a medley of zesty spices, and a hint of heat that will leave you craving more.

Accompanying this main course are two equally enticing recipes: a refreshing Cucumber and Tomato Salad that offers a crisp and cooling contrast to the chili's warmth, and a luscious Chocolate Mousse that serves as a sweet and decadent finale to your meal. Each recipe is crafted with carefully selected ingredients and easy-to-follow instructions, ensuring a delightful culinary experience for home cooks of all skill levels.

Let's cook with our recipes!

SPICY WHITE CHILI WITH CHICKEN



Spicy White Chili with Chicken image

Delicious white chicken chili! Make on stove top or let it simmer all day in slow cooker.

Provided by tmelenick

Categories     Soups, Stews and Chili Recipes     Chili Recipes     White Chili Recipes

Time 1h30m

Yield 6

Number Of Ingredients 16

1 tablespoon olive oil
1 onion, chopped
1 jalapeno pepper, seeded and chopped
3 cloves garlic, minced
4 cups chicken broth
2 (15.5 ounce) cans Great Northern beans, drained and rinsed
1 (15 ounce) can garbanzo beans, drained
1 cup corn kernels
1 (7 ounce) can diced green chiles
2 tablespoons minced fresh cilantro
1 tablespoon lime juice
2 teaspoons ground cumin
1 teaspoon ground black pepper
4 cooked chicken breast halves, cubed
2 tablespoons cornstarch
¼ cup cold water

Steps:

  • Heat olive oil in a large saucepan over medium heat; cook and stir onion, jalapeno, and garlic until onion is tender, about 5 minutes. Add chicken broth, Great Northern beans, garbanzo beans, corn, green chiles, cilantro, lime juice, cumin, and black pepper; bring to a boil. Reduce heat to medium-low and stir chicken into broth. Cover and simmer chili for 45 minutes, stirring occasionally.
  • Whisk cornstarch and water together in a bowl; stir into chili and bring to a boil. Cook and stir until chili is thickened, about 5 minutes.

Nutrition Facts : Calories 376.4 calories, Carbohydrate 54.3 g, Cholesterol 31.8 mg, Fat 7 g, Fiber 11 g, Protein 26.4 g, SaturatedFat 1.5 g, Sodium 559.1 mg, Sugar 2.9 g

WHITE BEAN AND CHICKEN CHILI



White Bean and Chicken Chili image

To get yourself through the week, cook up a pot of Giada De Laurentiis' veggie-packed White Bean and Chicken Chili recipe from Giada at Home on Food Network.

Provided by Giada De Laurentiis

Categories     main-dish

Time 1h23m

Yield 4 to 6 servings

Number Of Ingredients 18

2 tablespoons olive oil
1 large onion, chopped
4 garlic cloves, minced
2 pounds ground chicken
1 teaspoon salt, plus more for seasoning
2 tablespoons ground cumin
1 tablespoon fennel seeds
1 tablespoon dried oregano
2 teaspoons chili powder
3 tablespoons flour
2 (15-ounce cans) cannellini or other white beans, rinsed and drained
1 bunch (about 1 pound) Swiss chard, stems removed, leaves chopped into 1-inch pieces
11/2 cups frozen corn, thawed
4 cups low-sodium chicken stock
1/4 teaspoon crushed red pepper flakes
Freshly ground black pepper for seasoning
1/2 cup grated Parmesan cheese
1/4 cup chopped fresh flat-leaf parsley

Steps:

  • In a large heavy-bottomed saucepan or Dutch oven, heat the oil over medium-high heat. Add the onion and cook until translucent, about 5 minutes. Add the garlic and cook for 30 seconds. Add the ground chicken, 1 teaspoon salt, cumin, fennel seeds, oregano, and chili powder. Cook, stirring frequently, until the chicken is cooked through, about 8 minutes. Stir the flour into the chicken mixture. Add the beans, Swiss chard, corn, and chicken stock. Bring the mixture to a simmer, scraping up the brown bits that cling to the bottom of the pan with a wooden spoon. Simmer for 55-60 minutes until the liquid has reduced by about half and the chili has thickened. Add the red pepper flakes and simmer for another 10 minutes. Season with salt and pepper, to taste.
  • Ladle the chili into serving bowls. Sprinkle with the Parmesan cheese and chopped parsley.

SLOW COOKER WHITE CHICKEN CHILI



Slow Cooker White Chicken Chili image

This tangy, mildly spicy white-bean chili is as warming and comforting as a traditional chili, but in a lighter, brighter form. Plenty of green chiles - fresh and canned - provide kick while creamy white beans mellow it all out. To decrease the heat level, remove and discard the seeds from the jalapeño before you mince it. A large handful of chopped cilantro added at the end brings freshness, but if you don't care for cilantro, pass it at the table along with the other toppings or omit it entirely. Continuing the spirit of customizing your chili, you can make this in the slow cooker or on the stovetop. Use 3 cups chicken stock in the slow cooker and 4 cups on the stovetop, where liquid is more likely to evaporate.

Provided by Sarah DiGregorio

Categories     dinner, weekday, soups and stews, main course

Time 6h

Yield 6 to 8 servings

Number Of Ingredients 17

3 tablespoons unsalted butter
1 large yellow or red onion, finely chopped
Kosher salt
10 garlic cloves, finely chopped
1 jalapeño, minced
3 (4-ounce) cans chopped green chiles, hot, mild or a combination
2 teaspoons ground cumin
2 teaspoons onion powder
1 teaspoon dried oregano
1/2 teaspoon ground cayenne
2 pounds boneless, skinless chicken thighs
3 cups chicken stock
2 (14-ounce) cans great Northern beans, drained and rinsed
1 1/2 cups frozen corn
1 cup finely chopped fresh cilantro (about 1 small bunch), optional
1 lime, juiced (about 2 tablespoons)
Pickled jalapeño slices, sliced scallion, cubed avocado and sour cream, for serving

Steps:

  • In a large Dutch oven, melt the butter over medium heat. Add the onion, season with salt and cook, stirring occasionally, until the onion is softened and translucent, about 8 minutes. Add the garlic and jalapeño and cook until fragrant, about 1 minute. Add the chopped green chiles, cumin, onion powder, oregano and cayenne and stir until fragrant, 1 to 2 minutes.
  • Transfer the mixture into a 5- to 8-quart slow cooker. Generously season the chicken thighs with salt and add them to the pot. Stir in 3 cups chicken stock and the beans. Cover and cook on low until the chicken is tender, 4 to 6 hours.
  • Shred the chicken using two forks. (You can do this directly in the pot, or remove the chicken to a bowl, shred it, then return it to the pot.) Stir in the frozen corn, cover and cook until warmed through, about 10 minutes. Stir in the cilantro, if using, and lime juice. Season to taste with salt. Serve in bowls and pass the toppings at the table.

Nutrition Facts : @context http, Calories 370, UnsaturatedFat 5 grams, Carbohydrate 35 grams, Fat 11 grams, Fiber 7 grams, Protein 34 grams, SaturatedFat 4 grams, Sodium 935 milligrams, Sugar 4 grams, TransFat 0 grams

WHITE BEAN AND CHICKEN CHILI



White Bean and Chicken Chili image

To create this yummy white chili, I adapted three different recipes. It's mild, so everyone can dig in. People who judge give it ribbons in recipes contests. -Julie White, Yacolt, Washington

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 6 servings.

Number Of Ingredients 7

3 cans (15 ounces each) cannellini beans, undrained
1 can (4 ounces) chopped green chiles
3 teaspoons chicken bouillon granules
3 teaspoons ground cumin
2 cups water
3 cups cubed cooked chicken or turkey
Minced fresh cilantro, optional

Steps:

  • In a large saucepan, combine the first 5 ingredients; bring to a boil. Reduce heat; simmer, uncovered, 2-3 minutes to allow flavors to blend, stirring occasionally. , Stir in chicken; heat through. If desired, sprinkle with cilantro. Freeze option: Freeze cooled chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.

Nutrition Facts : Calories 323 calories, Fat 6g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 1113mg sodium, Carbohydrate 34g carbohydrate (3g sugars, Fiber 10g fiber), Protein 34g protein.

WHITE BEAN CHICKEN CHILI



White Bean Chicken Chili image

My sister shared this white bean chicken chili recipe with me. I usually double it and add one extra can of beans, then serve with cheddar biscuits or warmed tortillas. The jalapeno adds just enough heat to notice but not too much for my children. -Kristine Bowles, Albuquerque, New Mexico

Provided by Taste of Home

Categories     Dinner     Lunch

Time 3h25m

Yield 6 servings.

Number Of Ingredients 13

3/4 pound boneless skinless chicken breasts, cut into 1-1/4-inch pieces
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons olive oil, divided
1 medium onion, chopped
1 jalapeno pepper, seeded and chopped
4 garlic cloves, minced
2 teaspoons dried oregano
1 teaspoon ground cumin
2 cans (15 ounces each) cannellini beans, rinsed and drained, divided
2-1/2 cups chicken broth, divided
1-1/2 cups shredded cheddar cheese
Optional toppings: sliced avocado, quartered cherry tomatoes and chopped cilantro

Steps:

  • Toss chicken with salt and pepper. In a large skillet, heat 1 tablespoon oil over medium-high heat; saute chicken until browned. Transfer to a 3-qt. slow cooker., In same skillet, heat remaining oil over medium heat; saute onion until tender. Add jalapeno, garlic, oregano and cumin; cook and stir 2 minutes. Add to slow cooker., In a bowl, mash 1 cup beans; stir in 1/2 cup broth. Stir bean mixture and the remaining whole beans and broth into chicken mixture., Cook, covered, on low until chicken is tender, 3-3-1/2 hours. Stir before serving. Sprinkle with cheese; add toppings if desired. Freeze option: Freeze cooled chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary.

Nutrition Facts : Calories 344 calories, Fat 16g fat (6g saturated fat), Cholesterol 62mg cholesterol, Sodium 894mg sodium, Carbohydrate 23g carbohydrate (1g sugars, Fiber 6g fiber), Protein 25g protein.

SPICY WHITE BEAN AND CHICKEN CHILI



Spicy White Bean and Chicken Chili image

Categories     Bean     Chicken     Poultry     Low Fat     Bon Appétit

Yield Serves 6

Number Of Ingredients 13

1 pound small white beans
2 teaspoons olive oil
1 extra-large onion, chopped
8 large garlic cloves, minced
1 tablespoon ground cumin
1/2 teaspoon dried oregano, crumbled
2 4-ounce cans diced green chilies
5 1/4 cups canned unsalted chicken broth
4 cups water
8 boneless skinless chicken breast halves, well trimmed, cut into strips
Plain nonfat yogurt
Chopped fresh cilantro
3 jalapeño chilies, minced

Steps:

  • Soak beans overnight in enough cold water to cover. Drain.
  • Heat oil in heavy large pot over medium heat. Add onion and garlic and sauté until tender, about 10 minutes. Stir in cumin and oregano and cook 1 minute. Mix in beans and chilies, then chicken broth and water. Simmer until beans are very tender and chili is creamy, about 1 hour 45 minutes or less.(Can be made 3 days ahead. Cover and chill. Return to simmer before continuing.)
  • Add chicken to chili and stir until chicken is cooked through, about 5 minutes. Ladle chili into bowls. Garnish with yogurt, cilantro and minced chilies and serve immediately.

SPICY WHITE BEAN & CHICKEN CHILI



Spicy White Bean & Chicken Chili image

This dish, which cooks in only 20 minutes, is a delicious blend of chicken, white beans and green chiles in a spicy sauce.

Provided by McCormick

Categories     Soups, Stews, and Chili,

Yield 4

Number Of Ingredients 11

2 tbsps oil
1 1/2 pounds boneless skinless chicken breasts cut in 1/2-inch cubes
1/2 cup chopped onion
2 tsps McCormick® Cumin, Ground
1 1/2 tsps garlic salt
3/4 tsp McCormick® Oregano Leaves
1/4 tsp McCormick® Chili Powder
1/4 tsp McCormick® Red Pepper, Ground
1 can (15 ounces) white beans undrained
1 can (4 1/2 ounces) chopped green chiles, drained
1/2 cup chicken broth

Steps:

  • Heat oil in large skillet on medium-high heat. Add chicken and onion; cook and stir 5 minutes or until lightly browned.
  • Stir in spices and remaining ingredients until well blended. Bring to boil. Reduce heat to low; simmer 10 to 15 minutes, stirring occasionally. Serve with assorted toppings, if desired.

Nutrition Facts : Calories 341 Calories

SLOW-COOKER SPICY WHITE CHICKEN CHILI



Slow-Cooker Spicy White Chicken Chili image

Enjoy a chili without tomatoes that's a cousin to classic chili. Chicken and white beans make it "white chili," while cumin, pepper sauce and cilantro give it the zip.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 4h35m

Yield 8

Number Of Ingredients 12

6 skinless chicken thighs (1 1/2 lb)
1 large onion, chopped (1 cup)
2 cloves garlic, finely chopped
1 3/4 cups Progresso™ chicken broth (from 32-oz carton)
1 teaspoon ground cumin
1 teaspoon dried oregano leaves
1/2 teaspoon salt
1/4 teaspoon red pepper sauce
2 cans (15 to 16 oz each) great northern beans, drained, rinsed
1 can (11 oz) white shoepeg corn, drained
3 tablespoons lime juice
2 tablespoons chopped fresh cilantro

Steps:

  • Remove excess fat from chicken. In 3 1/2- to 4-quart slow cooker, mix onion, garlic, broth, cumin, oregano, salt and pepper sauce. Add chicken.
  • Cover; cook on Low heat setting 4 to 5 hours.
  • Remove chicken from slow cooker. Use 2 forks to remove bones and shred chicken into pieces. Discard bones; return chicken to slow cooker. Stir in beans, corn, lime juice and cilantro. Cover; cook on Low heat setting 15 to 20 minutes or until beans and corn are hot.

Nutrition Facts : Calories 270, Carbohydrate 33 g, Cholesterol 35 mg, Fat 1/2, Fiber 7 g, Protein 23 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 470 mg, Sugar 3 g, TransFat 0 g

SPICY WHITE BEAN CHILI RECIPE BY TASTY



Spicy White Bean Chili Recipe by Tasty image

Here's what you need: yellow onion, olive oil, great northern beans, garlic, cumin, ground cloves, dried oregano, cayenne pepper, mild green chillis, veggie broth, salt, pepper, fresh parsley

Provided by Tasty

Categories     Dinner

Yield 4 servings

Number Of Ingredients 13

1 yellow onion, chopped
2 tablespoons olive oil
1 can great northern beans
4 cloves garlic, finely minced
2 teaspoons cumin
¼ teaspoon ground cloves
1 ½ teaspoons dried oregano
½ teaspoon cayenne pepper
1 cup mild green chillis, 2 - 4oz (115 g) cans
3 cups veggie broth
1 teaspoon salt, or to taste
½ teaspoon pepper
2 tablespoons fresh parsley

Steps:

  • In a slow cooker, combine all ingredients except the parsley.
  • Set to low heat for 8-10 hours. Keep in mind that the longer you cook, the spicier the chili will become! (Adjust the amount of chilis accordingly)
  • Sprinkle parsley over top, stir, and serve.
  • Enjoy!

Nutrition Facts : Calories 830 calories, Carbohydrate 70 grams, Fat 76 grams, Fiber 7 grams, Protein 10 grams, Sugar 15 grams

WHITE BEAN CHICKEN CHILI



White Bean Chicken Chili image

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.

Provided by Thea

Categories     Soups, Stews and Chili Recipes     Chili Recipes     Chicken Chili Recipes

Time 35m

Yield 9

Number Of Ingredients 14

2 tablespoons vegetable oil
1 onion, chopped
2 cloves garlic, minced
1 (14.5 ounce) can chicken broth
1 (18.75 ounce) can tomatillos, drained and chopped
1 (16 ounce) can diced tomatoes
1 (7 ounce) can diced green chiles
½ teaspoon dried oregano
½ teaspoon ground coriander seed
¼ teaspoon ground cumin
2 ears fresh corn
1 pound diced, cooked chicken meat
1 (15 ounce) can white beans
1 pinch salt and black pepper to taste

Steps:

  • Heat oil, and cook onion and garlic until soft.
  • Stir in broth, tomatillos, tomatoes, chilies, and spices. Bring to a boil, then simmer for 10 minutes.
  • Add corn, chicken, and beans; simmer 5 minutes. Season with salt and pepper to taste.

Nutrition Facts : Calories 219.8 calories, Carbohydrate 21.2 g, Cholesterol 39.8 mg, Fat 6.1 g, Fiber 6 g, Protein 20.1 g, SaturatedFat 1 g, Sodium 785.6 mg, Sugar 4.3 g

Tips:

  • For a vegetarian chili, use vegetable broth and substitute black beans, lentils, or another type of bean for the chicken.
  • To make the chili ahead of time, cook it according to the recipe and then let it cool completely. Store the chili in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 3 months.
  • When you're ready to serve the chili, reheat it over medium heat until warmed through. You can also add additional toppings, such as shredded cheese, sour cream, or chopped cilantro.
  • Serve the chili with cornbread, crackers, or rice.

Conclusion:

This spicy white bean and chicken chili is a delicious and hearty meal that is perfect for a cold winter day. It's also a great way to use up leftover chicken. With its simple ingredients and easy-to-follow instructions, this recipe is sure to become a family favorite.

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