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White Bean & Ground Chicken Chili

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I have been on a soup kick lately, because making a meal all in one pot is so nice. So, I have some soups coming for you next week. Today, I have a healthy white bean and ground chicken chili for you. 

Ground chicken has 55% less fat than ground beef and is 150 calories for 4 oz. I created this recipe in 2011. I saw this White Bean and Ground Chicken Chili being shared by Angel Shannon on a local TV show called Good Things Utah.

White Bean and White Chicken Chili

A secret ingredient in this white bean and ground chicken chili recipe makes it especially delicious. A teaspoon of cinnamon. I love the additional layer of flavor it adds, a little extra sweet spice.

To make this white chicken chili recipe thicker, puree a can of beans and add it to the chili. It will thicken it up.

  • ONION
  • GARLIC
  • GROUND CHICKEN
  • GREEN CHILES
  • CUMIN
  • OREGANO
  • CINNAMON
  • GROUND CAYENNE PEPPER
  • GROUND WHITE PEPPER
  • CANNED WHITE BEANS (CANnELLINI BEANS OR GREAT NORTHERN BEANS)
  • LOW-SODIUM CHICKEN BROTH
  • LIGHT SOUR CREAM
  • SALT AND PEPPER
White Bean and White Chicken Chili in a bowl with chips

To make soup, you cook some onion, garlic, and chicken in a pot for 10 minutes until you fully cook the chicken.

Then, add green chilies, cumin, oregano, cinnamon, cayenne pepper, and white pepper to the chicken mixture. Saute for 1 minutes until spices become fragrant.

Now, mix in two cans of the beans along with the chicken broth. Take the third can of beans and puree them in a blender or food processor until smooth. Stir in the pureed beans and simmer the soup for 10 minutes.

Take it off the heat and combine it with sour cream until it melts. Season with salt and pepper to taste.

Can I use ground turkey instead of ground chicken?
Absolutely! Ground turkey is a great alternative to ground chicken in this recipe. Both meats work well and provide a lean protein option.

How do I make this easy white chicken chili recipe spicier?
You can adjust the heat level by adding more chili powder or cayenne pepper. Another option would be to use a can of dice jalapenos in instead of the canned green chiles. Taste as you go and adjust according to your preference.

How do I thicken the chili if it’s too thin?
If the chili is too thin, add in a can of pureed white kidney beans. Or you can mix a tablespoon of cornstarch with a small amount of water to make a slurry. Stir it into the chili and simmer until thickened.

Can I make this chili in a slow cooker?
Yes! Cook the ground chicken and onions with garlic, then add them to the slow cooker with the rest. Cook on low for 6-8 hours or high for 3-4 hours.

What toppings go well with this chili?
Top with shredded cheese, avocado, sour cream, fresh cilantro, tortilla chips, or fresh lime juice to the chili for more taste and freshness.

How do I store leftovers?
Store leftover chili in the refrigerator in an airtight container for up to 3-4 days. Reheat on the stove or in the microwave until heated through.

White Bean and Ground Chicken Chili

Real Mom Kitchen

3.7 from 3 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Main Dish
Cuisine American
Servings 6 servings
Calories 493 kcal

Ingredients
  

  • 1 onion chopped
  • 3 cloves garlic minced
  • 1 lb. ground chicken I used Gold n’ Plump 90/10
  • 1 4 oz can diced green chilies
  • 1 Tbsp. ground cumin
  • 1 Tbsp. dried oregano
  • 1 tsp. ground cinnamon
  • ground cayenne pepper to taste
  • ground white pepper to taste
  • 3 (15 oz) can white beans, undrained (I used great northern but cannellini will also work)
  • 3 cups chicken broth
  • 2 cups or 1 (16 oz) container of reduced fat sour cream
  • salt and pepper

Instructions
 

  • Sauté the onion, garlic, and ground chicken in a large pot for 10 minutes or until you fully cook the chicken.
  • Add the green chilies, cumin, oregano, cinnamon, cayenne pepper, and white pepper in the chicken mixture. Saute for 1 minutes until spices become fragrant.
  • Mix in two cans of the beans along with the chicken broth. Take the third can of beans and puree them in a blender or food processor until smooth. Stir in the pureed beans and simmer the soup for 10 minutes.
  • Remove from heat and mix in sour cream until melted.  Add salt and pepper to taste. Serves 6-8.

Nutrition

Serving: 1 serving | Calories: 493kcal | Carbohydrates: 58g | Protein: 33g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.05g | Cholesterol: 94mg | Sodium: 636mg | Potassium: 1676mg | Fiber: 13g | Sugar: 2g | Vitamin A: 354IU | Vitamin C: 9mg | Calcium: 357mg | Iron: 10mg
Keyword chicken chili, creamy soup, white beans
Tried this recipe?Let us know how it was!

This is the original photo from this post when it was first posted in January of 2011.

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5 Comments

  1. Wayyy too much sour cream. Husband thought it was overwhelming and would’ve rather it been a topper to his bowl versus so much mixed in. I have to agree or just use much less next time!

  2. I loved this White Bean & Ground Chicken Chili, as did my daughter. I was a little hesitant about the cinnamon but it really makes this recipe stand out, deliciously. Great with Parmesan grated over it and corn muffins. Thank you!

  3. I didn’t care for the undrained beans. I only used 2 cups of broth and it was still soupy.
    It could be good with some adjustments.

  4. This was very good! I didn’t have any sour cream so I just used half a brick of cream cheese and it was fabulous! Thanks for the recipe!

  5. White Bean and Ground Chicken Chili | Real Mom Kitchen That is excellent to take into consideration, you gave me some thing to consider on commute to home from my friend. Will you be writing more about this topic? FYI I tried your rss button and it didnt work. I will try again in a few hours.