This vegetarian-wrapped recipe for Chicken Chili with White Beans starts with an aromatic chili base with white beans. Then we add extra vegetables to improve the nutrition of this delicious soup!
What kind of beans do you use for white chicken chili?
We used Great Northern Beans for this recipe. For information on cooking and storing great northern beans, see our table on this page.
With 12 grams of fiber per cup, Great Northern Beans keep kids full longer. Great Northerns also have 15 grams of protein per serving, and they're a great source of iron. You can use Great Northern Beans in recipes that call for cannelini or white navy beans.
Here are a few reasons we love to include beans in our diet:
- Beans are filled with nutrients. Protein, fiber and B vitamins. In fact, some experts recommend 1 cup of beans a day!
- Beans are inexpensive. Dry beans can help you take control of your grocery budget because you can buy so many for a very small price.
- Beans last a long time. They are perfect for storing food.
Are you draining the beans for white chicken chili?
The liquid in canned beans is a mixture of water, salt, and the starch that is released from the beans during the cooking process. The salt acts as a preservative to keep the taste of the beans fresh, which means that the liquid is generally very salty.
So the liquid is definitely safe to use, it just kind of depends on the other spices in your soup and whether you want the extra liquid. Canned bean liquor is usually quite starchy, making it a great addition to this soup for thickening the broth.
Plus, it's one step less in the cooking process. Just open and throw away. So in my opinion, yes, use the liquid in your beans for that white chicken chili!
What Vegetables Are Good in White Bean Chicken Chili?
We love to add celery, green peppers, corn, diced green chilies, and sometimes even kale to our chicken chilli with white beans! This soup is really versatile, and you can even add a grain like brown rice to it. This chili can be adapted to a vegetarian version (remove the chicken and replace the chicken broth with vegetable broth!). We hope you enjoy this delicious and filling soup with your family!
- 1/2 lb Chicken breast
- 1 medium onion
- 1 clove garlic
- 1 tablespoon olive oil
- 2 Stems celery
- 1 medium Paprika, green
- 1/2 bunch Kale Optional
- 1 Cup Corn frozen
- 2 15 ounce cans great nordic beans
- 1 1/2 Cup Chicken broth, low in sodium
- 1 tablespoon diced green chilies, canned
- 1 teaspoon Ground cumin
- 1 teaspoon Oregano, dried
- 1/2 teaspoon black pepper, ground
- 1/2 teaspoon Salt-
- 1/2 Cup milk
- 1 Cup sour cream
Chop the chicken, onion and garlic. Heat a stock pot to medium and add 1 tablespoon of olive oil. Add chicken and cook until almost done. Add onion and garlic and saute until almost translucent only about 3-4 minutes. Chop the celery, green peppers, and kale (stem) and add to the saucepan.
Add corn, beans (not drained), broth, chilli, and any seasonings. Bring to a boil, reduce the heat and simmer covered for 30 minutes.
Remove from heat and add milk and sour cream. If you want, you can put the sour cream in individual bowls as a doll. Enjoy!
Calories: 242kcal | Carbohydrates: 27G | Protein: 17thG | Fat: 8thG | Saturated fatty acids: 3G | Cholesterol: 32mg | Sodium: 727mg | Fiber: 6thG | Sugar: 3G