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White Bean Chili with Chicken

Bowl of white bean chili with cilantro as garnish.
A holiday classic to the Senior Choice family, this creamy and flavorful white chili is perfect for an easy and filling supper feeding a large family for the holidays.
The Benefits

Cannellini Beans: This high protein white bean may support healthy muscle mass, promote good digestion and help regulate blood sugar levels.

Copper - Iron - Magnesium - Potassium - Phosphorus

Chicken: This small fowl may help reduce cholesterol, fight cancer and is a natural antidepressant.

Antioxidants - Vitamin B6 & B12 - Magnesium - Potassium - Zinc

Garlic: This delicious addition to any dish has antibiotic properties which may boost immunity, and prevent the onset of dementia.

Manganese - Vitamins B6 & C - Selenium

Cinnamon: This special spice harvested from the bark of a tree may help lower blood sugar and blood pressure, boost metabolism, fight cancer and protect the brain.

Antioxidants - Calcium - Magnesium - Potassium

Lime: This petite citrus gem is packed full of nutrients that may help reduce inflammation, prevent certain chronic illnesses, promote heart health and improve immunity.

Antioxidants - Vitamin C & B6 - Iron - Magnesium - Potassium

The Recipe


2 tbsp olive oil

1 lb raw chicken

1 yellow onion, diced

4 cloves of garlic, minced

1 (4 oz.) can green chile peppers, chopped

1/2 tbsp cumin

1/2 tbsp oregano

1 tsp ground cinnamon

1 tsp cayenne pepper

salt and pepper, to taste

2 (15 oz) cans cannellini beans

3-5 cups chicken broth

1 cup shredded Monterey Jack cheese

1/2 cup cilantro, finely chopped

lime wedges

tortilla chips, optional


1) In a large pot over medium heat, heat olive oil and add chicken breasts that have been pre-seasoned with salt and pepper. Sear both sides for 4-5 minutes each and remove. Set aside until later. Into same pot, combine onion and garlic. Cook until slightly translucent and fragrant. Add green chiles and all seasonings, stir until seasoning have coated the ingredients thoroughly. Allow to cook for 5 more minutes.

2) Meanwhile, add one can of beans to a blender and blend into a puree*. Once the seasonings and ingredients in the pot have been well incorporated, stir in the the broth, whole and pureed beans.

3) Bring to a boil, reduce to a simmer and add the seared chicken breasts back in to finish cooking. Cook covered for 15-20 minutes or until chicken is fully cooked through. Remove cooked chicken from chili, shred with a fork and stir back in with Monterey Jack cheese.

4) Ladle into a bowl, top with cilantro and squeeze over lots of lime. Add tortillas chips for a special crunchy addition.

5) Enjoy! *This step is optional and only necessary for ultimate creaminess. Alternatively, you can roughly mash the cooked beans before adding back the shredded chicken near the end.

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