Chicken Chili With White Beans

Chicken Chili with White Beans

Easy one pot meal rich in protein, fiber, and spices.

Yields: 6 servings

Serving Size: 1 cup


  • 1 medium yellow or red onion, chopped
  • 1-1.5 lb chicken breast
  • 1/2 teaspoon garlic powder
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 2 (14.5 ounce) cans reduced sodium chicken broth
  • 2 (15.5 ounce) cans reduced sodium Great Northern
  • or Cannelloni beans, rinsed and drained
  • 1 (14.5 ounce) canned corn, drained and rinsed or
  • frozen
  • 1 (10 ounce) canned diced tomatoes with green
  • chilies, undrained, mild or original
  • 2 tablespoons lime juice
  • 4 oz cream cheese, cut into piece, room temperature
  • Toppings: chopped cilantro, jalapeños, nonfat yogurt and/or cheese (optional)


  1. Add chicken breasts, chopped onions and pour 2 cans chicken broth over the chicken to a 3-4 quart dutch oven or soup pot. Bring to a boil over medium high heat, then reduce to medium low, cover and simmer for 10-15 minutes or until cooked through and tender.
  2. Remove chicken breasts from pot and shred with two forks on a large cutting board. Place shredded chicken back in the pot with the chicken broth.
  3. Add garlic, oregano (optional), cumin, chili powder, beans, tomatoes and chilies, cream cheese, lime juice. Simmer for 10 minutes.

Quick Tip: Don’t like Great Northern beans? Use black, kidney, or pinto!


Recipe inspired by Delish and approved by Open Hand Registered Dietitian Nutritionists.