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White Bean Chicken Chili

Prep Time 
Cook Time 
Total Time 
Servings 
6

Ingredients 

1 teaspoon oil

1 medium onion, chopped

2-3 (1 pound) Gold’n Plump® Boneless Skinless Split Chicken Breasts, diced

3 cloves garlic, minced

2 tablespoons cornstarch

1/2 teaspoon ground cumin

3 cups chicken broth

1 cup shredded Monterey jack or pepper jack cheese

2 cans (15 ounces) cannellini or great northern beans, rinsed and drained

1 can (4ounces) diced green chilies

salt and pepper to taste

TOPPINGS

sliced green onions

chopped cilantro

sour cream

Instructions 

Over medium heat, sauté onions in oil until translucent in a medium saucepan.  Add the chicken and garlic and cook until the chicken is cooked through.  

Combine the cornstarch, cumin and the chicken broth.  Add to the saucepan and bring to a boil.  When the broth has thickened, turn the heat down to low and stir in the cheese until melted.  

Add the beans and chilies and season to taste.

To serve, top with sliced green onions, chopped cilantro and sour cream.

Tips 

Diced chilies come in mild, medium and hot.  Adjust the heat for your family’s preference.  Serve over rice or with tortilla chips.  

Nutritional information based on 1/5 of recipe, but can easily serve 6.

  • Serving Size
    • Servings 
      6
  • PER SERVING
    • Calories 
      330
    • Calories from Fat 
      23%
    • Total Fat 
      9g
    • Saturated Fat 
      4g
    • Total Carbohydrate 
      32g
    • Protein 
      35g
    • Sugars 
      2g
    • Cholesterol 
      65mg
    • Dietary Fiber 
      7g
    • Sodium 
      520mg
  • DAILY VALUE
    • Vitamin A 
      6%
    • Vitamin C 
      50%
    • Calcium 
      25%
    • Iron 
      26%
  • DIETARY EXCHANGES
    • Starch/Bread 
      2
    • Lean Protein 
      4
    • Recipes calling out meat in the Dietary Exchanges category were analyzed with information prior to 2014 updates. Recipes calling out protein were analyzed with the new information after 2014.
Cooking Method 
Recipe Source