I love a hearty beef chili as much as the next guy, but once in a while there's nothing wrong with going over to the light side and enjoying an equally comforting bowl of white bean and chicken chili.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • Heat 1 teaspoon vegetable oil in a large, deep skillet over medium-high heat. Add chicken breasts and cook until browned, about 4 minutes. Reduce heat to medium, flip breasts, cover the pan, and cook until browned on the other side, about 5 minutes. Remove to a plate and allow to cool before chopping into cubes.

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  • Return skillet to medium heat, add 1 teaspoon vegetable oil, onion, salt, and black pepper. Cook and stir until onion turns translucent, 4 to 5 minutes. Stir in garlic and cook until fragrant, about 1 minute.

  • Stir ancho chili powder, cumin, flour, chipotle pepper powder, and oregano into the onion mixture; cook and stir for 2 to 3 minutes. Add 1 cup of the chicken broth and stir, scraping up any brown bits off the bottom of the pan. Stir in cornmeal and bring to a simmer.

  • Stir in beans and 1 more cup chicken broth. Cut cooled chicken breasts into cubes, add to the chili and bring to a simmer. Add remaining cup of chicken broth, season with salt, black pepper, sugar, and cayenne pepper to taste; cook until heated through. Serve garnished with green onions, sour cream, and cilantro.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

410 calories; 8.9 g total fat; 41 mg cholesterol; 772 mg sodium. 54.7 g carbohydrates; 29.1 g protein; Full Nutrition


Reviews (90)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/10/2015
This ranks up there with my all time favorite soups. First of all double the recipe it's too much trouble and too good to only get 4 servings out of this soup. To help you decide how much pepper to use use the full amount of ancho chili pepper. Ancho chili pepper only adds depth of flavor not heat. I did cut in half the chipotle chili pepper (that is where the heat is. I used the full amount of cayenne. I added a diced red pepper as I sautéed the onion. When you add the beans also add 2 cups of white frozen corn. For the garnish also use broken lime tortilla chips. I promise doing it this way will not be too spicy hot but just wonderful. Read More
(31)

Most helpful critical review

Rating: 2 stars
04/09/2015
Many reviewers mentioned that this recipe was too spicy but I find it to be bland. We ground ancho to make our own ancho powder but that shouldn't have affected the spiciness. The texture was good but the soup didn't taste much of anything. Read More
106 Ratings
  • 5 star values: 78
  • 4 star values: 20
  • 3 star values: 6
  • 2 star values: 2
  • 1 star values: 0
Rating: 5 stars
02/10/2015
This ranks up there with my all time favorite soups. First of all double the recipe it's too much trouble and too good to only get 4 servings out of this soup. To help you decide how much pepper to use use the full amount of ancho chili pepper. Ancho chili pepper only adds depth of flavor not heat. I did cut in half the chipotle chili pepper (that is where the heat is. I used the full amount of cayenne. I added a diced red pepper as I sautéed the onion. When you add the beans also add 2 cups of white frozen corn. For the garnish also use broken lime tortilla chips. I promise doing it this way will not be too spicy hot but just wonderful. Read More
(31)
Rating: 5 stars
12/15/2012
This was fantastic! Absolutely delicious I loved it! Need I say more? I was worried because I don't like chipolte but this definitely worked well together. So light and yummy! Read More
(24)
Rating: 3 stars
11/02/2013
Extremely Spicy- too overwhelming with the different chili powders. I only used one TEASPOON of the ancho chile powder not one tablespoon as the recipe calls for. I am glad I listened to my common sense. I usually like spicy food but wish I had reduced the peppers even more. If you want to try this recipe start with 1/4 the amount of ground peppers it calls for and then add more if you like. I wonder if all the rave reviews came from people who do not have these particular spices in their cabinet so they substituted a milder chili powder. Read More
(18)
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Rating: 5 stars
07/03/2013
This was a win!!! I sautéed cubed chicken and seasoned it with regular chili powder (all I had on hand) garlic powder cayenne pepper and cumin (eyeballed amounts) I subbed a can of diced tomato for 1 cup of the chicken broth...kept everything else the same...quick easy weeknight meal! Read More
(18)
Rating: 5 stars
01/13/2013
I made this tonight when the boyfriend came home sick. Spicy food always makes him feel better and man was this spicy. I made a few changes--I didn't have chipotle or ancho chile powder on hand so I used a generic chili powder blend and threw a couple adobo chipotle peppers in with the spices deseeded and chopped. I added a little cinnamon and just a dash of cloves because I think they play with the other flavors well and add a hint of complexity. This is a keeper. It's quick it's cheap it's delicious and if you have a 3 quart skillet it only uses one pan. A perfect dinner to spice up the middle of the week. No pun intended honestly. Read More
(13)
Rating: 5 stars
12/26/2013
I used this recipe as a basis for a white bean chicken chili cook off. I won! Of course I changed a few basic steps to suit my personal taste & spice it up a bit. I used a Costco rotisserie chicken as it has SO much flavor. Then used several packets of the new Campbell's Chicken & quinoa soup as well as chicken broth. I followed the rest of the recipe as written. Oops A little more cayenne pepper! Lots of cilantro for garnish. It was fabulous! Everyone loved it. It took a long time to make but was worth it. Try it! You'll be glad you did! I won 1st place out of 12 entries. Yayyyy. Read More
(9)
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Rating: 5 stars
11/22/2015
Love chef John's videos and his recipes. This is no exception except I'm one of those people who do not like cilantro - I replace it with parsley. Also appreciate the white meat gesture. Next time try adding corn as some reviewers suggested (edited Nov 22/15) Read More
(7)
Rating: 5 stars
11/09/2013
So good! I wouldn't change a thing. Read More
(6)
Rating: 3 stars
03/16/2015
I ll admit that I m a baby when it comes to spicy food but my husband enjoys a good fiery dish from time to time. When I cook I try to reach a happy medium that will satisfy both of us. I was nervous about the amount of chili powder in this recipe so I started with just half the amount. Turns out even that was way too much and hubby agreed. I trust his judgement when he says it s overkill. The saving grace for this recipe is the toppings. The sour cream cools it down and the fresh cilantro and green onions gives it much needed flavor. Suffice to say we did not skimp with the toppings! Read More
(6)