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My review
White Bean Chicken Breast Chili
Chef John
"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
50 m servings 410 calsOriginal recipe yields 4 servings
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Directions
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Prep
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Ready In
- 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.
- 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.
Footnotes
- Tip
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Nutrition Facts
Per Serving: 410 calories; 8.9 g fat; 54.7 g carbohydrates; 29.1 g protein; 41 mg cholesterol; 772 mg sodium. Full nutrition
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Reviews
Read all reviews 8499 Ratings
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Most helpful positive review
2/10/2015
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 pepp...
Most helpful critical review
11/2/2013
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 com...
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2/10/2015
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 pepp...
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!
7/3/2013
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 to...
11/2/2013
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 com...
1/13/2013
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 ha...
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...
12/8/2012
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...
2/19/2015
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...