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White Bean Chicken Chilli

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Adjust Servings:
1 chicken breast
1/2 cup onion
1/2 cup celery
1/2 cup carrot
1/2 cup broccoli
1 clove garlic
to taste cumin
to taste chili powder
to taste rosemary
to taste oregano
1/2 #oz. can great northern beans
1 can chicken broth
1/4 cup cream of chicken soup
to taste salt and pepper
to taste lemon juice
parmesan cheese

White Bean Chicken Chilli

  • 1 hr
  • Serves 2
  • Easy


  • Toppings




This recipe was born when I wasn’t sure what to make myself for dinner and just threw together what I had in the fridge. I’ve made it a few times since because it’s delicious and super simple. Soups are a great place to experiment with recipes because you pretty much throw everything in a pot and let it cook itself, so feel free to make this however you like. Don’t have carrots? Don’t sweat it, use a different vegetable or just skip it entirely. All of my amounts and ingredients are just suggestions, I don’t usually use measurements when I make it and it can be made with whatever you already have in the fridge or whatever beans are in the pantry. Similarly with the herb and spice mix, play around and pick whatever flavors suit your palette: maybe you’re not a fan of cumin and want to add some sage, or maybe you like a little more garlic. I added cream of chicken soup to my version for more chicken flavor and some creaminess, but you can leave this out or maybe add milk or cream instead. Just play around to find a version you like. I made the recipe amounts to serve 2 but you can adjust for however many you’re serving or if you like more vegetables or chicken, etc. If not having specific measurements is out of your comfort zone, use the serving adjustment above the ingredients. The pictures I used for this recipe were taken while I was making an 6 serving version.

I like precooking my chicken so that I have more control over the cooking process and can retain moisture/tenderness. I also like to brown my chicken for the flavors it provides the soup. However, this can be a one pot recipe and the chicken can be added to the soup raw and cooked as it simmers (step 5).



As I explained in the blog portion of this post, I precooked my chicken. This is an optional step but it can save time because the chicken will cook faster in a pan than at a simmer. Just fry your chicken breast(s) in a pan (or the pot you'll be using later if you want to save on dishes) with a small amount of oil. Don't forget to season with salt and pepper! Feel free to play around with other seasoning/flavoring as well. When the chicken is cooked (165F) set it aside to rest for a few minutes, then cube or shred for later.


While chicken is cooking (if precooking), chop up all your vegetables. These can also be prepared in advance to save time. For vegetables in my soup I used onion, celery, carrot, and broccoli. Like I said, feel free to use whatever vegetables you have in the fridge (I think cauliflower would be a great addition, some tomatoes might even be good, or bell pepper! Play around with flavor and color). A mirepoix is a great place to start for any soup (this is the trio of onion, carrot, and celery), but I have made this with just onion, celery, and broccoli because I was out of carrots and it turned out just fine. However, I believe that onion is a non-negotiable because of the flavor it contributes. Somehow the carrots didn't make it into the image for this step.


Sautee vegetables in a pot with olive oil (don't forget to season with salt and pepper). You could save time by cooking the chicken and vegetables at the same time. You'll see that I had to split my vegetables into a pot and a pan because I had too much for just my pot with the amount of people I was feeding, but this recipe can be made all in one pot depending on the number of servings. Taste as you go to make sure everything is well seasoned.


When the vegetables are al dente add in the garlic and cook until fragrant, then stir in your seasonings/flavorings. I added my recommended blend in the ingredients but feel free to adjust to your taste. If you don't know where to start with amounts, start with 1/4 or 1/2 tsp, taste, and adjust.


Add in the beans and chicken*. Add in the chicken broth (if not everything is submerged, add some water) and let simmer for a few minutes* until everything is warm and beans are creamy all the way through. Don't forget to taste and season as needed. At this step you can add in some cream of mushroom soup if you want to boost the chicken flavor and add some creaminess.
*if you did not precook your chicken, add in raw seasoned chicken breast(s) at this step, bring the soup to a boil, then turn down the heat and simmer for 20 minutes or until the chicken is cooked through. Remove the chicken breast(s), cube or shred them, and then add them back into the soup.


When everything is cooked and warm, add a little bit of lemon juice. The acidity will balance all the flavors and add some brightness to the soup.


Ladle into bowls and serve. You can use whatever toppings you like here, I recommend parmesan cheese. Avocado or sour cream can also be used to add creaminess. Mozzarella is another good cheese option.


Hi, I'm Elaine! Welcome to my food blog; I am a Montanan, an Eagle Scout, and lover of all things food. I love to cook and bake, as well as share my creations with others.

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