White Bean Chicken Chili


  • 3 cans great northern beans, drained
  • 1 ½ lbs boneless skinless chicken thighs or breasts
  • 2 Tbsp olive oil
  • 1 yellow onion, diced
  • 4 cloves garlic, minced or pressed
  • 1 Tbsp ground cumin
  • 1 ½ tsp ground coriander
  • 2 tsp chili powder
  • 1 jalapeno pepper, seeded and minced
  • 1 roasted red pepper, diced
  • 1 (4 oz) can fire roasted diced green chiles
  • ¾ cup frozen corn
  • 4 cups chicken broth
  • fresh cilantro, minced
  • 1 fresh lime, juiced
  • salt and pepper
  • sour cream (optional)
  • tortilla chips (optional)


  1. Reserve one can of beans to the side and place all other ingredients, except the cilantro and lime juice, in a large crockpot.  Cook on low for 4-6 hours.
  2. Remove the chicken from the pot, shred with two forks, and return to the crockpot.
  3. Puree the reserved can of beans in a food processor until smooth.  Add the pureed beans into the crockpot and stir.
  4. Stir in the fresh lime juice, taste and season with salt if needed.  Ladle into bowls and top with minced fresh cilantro and optional sour cream and tortilla chips.

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