Chicken and White Bean Chili

By Marge Perry & David Bonom
Is it a soup or a stew? Call it what you will, you’re going to want to keep this recipe in your “favorites” file and bring it out on cold winter nights, when watching the game with a crowd…and on busy weeknights, too. Freeze leftovers in portion size containers for microwave friendly lunches.
  • Cuisine: American
  • Course: Appetizer


  • boneless skinless chicken thighs
  • chili powder
  • Chopped Cilantro
  • diced green chilies
  • Dried Oregano
  • garlic cloves
  • green bell pepper
  • ground black pepper
  • ground chipotle pepper
  • ground cumin
  • low sodium cannellini beans
  • Low-sodium chicken broth
  • olive oil
  • Onions
  • Salt
  • sour cream
  • shredded cheddar cheese
  • sliced avocado


  1. Heat the oil in a 5-quart saucepan over medium-high heat. Season the chicken with 1/2 teaspoon of the salt and pepper. Add chicken to the saucepan and cook until lightly browned, turning occasionally, 4-5 minutes. Stir in the onions, garlic, bell pepper and green chilies