White Bean Chicken Chili

Thursday November 3, 2011

NOTE: this recipe includes beans, which are not part of the paleo diet.  I include this recipe among my paleo collection because it is so good and we occasionally eat beans.  You can enjoy this recipe without beans by increasing the chicken content.

I love fall because it suddenly becomes soup season!  We eat a lot of soups, chilis and stews in the colder months and this one is a favorite both with my family and with friends.  Whenever I serve it for company (like at our pumpkin carving party) folks request it, so now I share it with you.

Originally, I got this from a call in my Sunday School class years ago.  I have made a few adjustments.


White Bean Chicken Chili


  • 4-6 chicken breasts or 1 whole chicken (3-4lbs)
  • 1/2 a medium onion, chopped (~1 cup)
  • 2 garlic cloves, minced
  • 1 can (14.5oz) chili-ready tomatoes (aka stewed)
  • 1 can Rotel tomatoes (use mild if you’re worried about heat)
  • 1 can great northern beans, drained & rinsed
  • 1 can chicken broth
  • 1 Tbsp. chili powder
  • 1/2 tsp. salt
  • 1/2 tsp pepper
  • 3 Tbsp. cilantro, chopped or 1 Tbsp. cilantro flakes


Cook the chicken — here’s 3 options:

#1  If you are in a hurry, simply boil the chicken breasts in water until cooked through (maybe 10 minutes?  I forget how long).  After cooked, cut into 1″ cubes.

#2 If you have time to plan ahead, I highly recommend using a slow cooker to cook the breasts or whole chicken slowly.  Just throw them in and turn it on low – add seasonings if you like, but not necessary.   Then shred the chicken with forks.   A whole chicken may yield more meat than you need, just bag up the extra and throw it in the freezer for next time.

#3 Cheat — buy a rotisserie chicken, or use chicken leftovers from a previous meal.

Next, saute onions and garlic in a little butter.  Add chicken and stir.  Mix rest of ingredients*.  Simmer covered 15 -20 minutes, or throw in the crock pot and cook on low 4-6 hours, or 2-3 hours on high.

*If using fresh cilantro, save it for the end because it gets all wilted.  Or just leave it out and offer it as a topping.  I’ve started using dried cilantro flakes for cooking and then putting out fresh chopped cilantro when serving.

Serve w/cheddar, chopped green onions, etc.

Bon appetit!


This post is linked up with some or all of the following blog carnivals:


One Response to White Bean Chicken Chili

  1. 1
    Luna Miranda says:

    i love soups and this one looks really good!

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