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Nutrition information
Serving: 1 1/2 piece (447 grams)
Servings per recipe: 8
Calories: 260 (40 from fat)
Cholesterol: 60 milligrams
Fat: 4.5 grams (0.5 saturated fat, 0 trans fats)
Protein: 31 gram
Sodium: 400 milligrams 
Total carbohydrate: 26 gram (7 fiber, 3 sugars)

Recipe tip

Make this recipe vegetarian-friendly by replacing the chicken with another can of beans.

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White chicken chili

The beans (legumes) and chicken in this recipe provide protein to heal and rebuild your muscles.


1 tablespoon canola oil
3 boneless, skinless chicken breasts, diced
1 medium onion, diced
3 cloves garlic, minced
5 cups low-sodium vegetable broth
1 15-ounce can no salt added cannellini beans
1 15-ounce can no salt added black-eyed peas
1 15-ounce can butter beans
1 4-ounce can diced green chilies
1 1/2 teaspoons ground cumin
1 1/2 tablespoons fresh basil leaves, chopped
fresh cilantro sprigs


  1. Heat oil in large stock pot. Add chicken, onion and garlic, cooking until chicken is browned (about 3 to 4 minutes).
  2. Add broth, beans, green chilies, cumin and basil. Bring to a simmer and cook until chicken is cooked through and beans are heated.
  3. Garnish with sprigs of cilantro.
  4. Serve warm.

Makes 8 servings


Source: Allina Health's Patient Education Department

First published: 10/09/2013
Last updated: 10/09/2013

Reviewed by: Allina Health's Patient Education Department