Weight Loss

White Bean Chili with Chicken (or Turkey)


This white bean chili with chicken (or turkey) is really one of those soups that is packed with a ton of flavor. It’s healthy and simple to make. You know what the best part is???? You can use leftover turkey or chicken! No more plain leftover chicken! If you don’t have leftovers, you can also chop up a turkey or chicken breast and cook it with spices, then prepare the soup.. This white bean chili is made with easy to find ingredients like chicken or turkey, canned white beans, canned green chilies, and chicken broth. It’s satisfying, delicious, and ready in a few minutes with very little effort. Perfect for fall!

Types of Beans

The white beans that we like to use in this recipe are: navy beans, white kidney beans (also know as cannelloni), lima beans or great northern beans. All are great, so use what you have in the pantry.

How to Make White Bean Chili with Chicken (or Turkey)

First prep all the ingredients. This is a super easy quick recipe and fly by if everything is ready. First, measure the spices. Then chop the onion and garlic. If using raw chicken or turkey cut it into small bite size pieces. If using an already cooked chicken/turkey shred it into strips.

Heat the olive oil in a sauce pan and add the chopped onions and garlic. Cook until the onions start to soften, about 3 minutes. Add the chicken and the spices. Cook over medium heat until the chicken is done. About 5 to 10 minutes depending on the size of the chicken pieces. (If using already cooked chicken, just heat through and incorporate the spices.) The spices will start to stick to the bottom and sides of the pan, don’t worry about it, they will come up when the chicken broth is added and really infuse a ton of flavor into the soup.

Add the broth and bring to a boil, then turn down to a simmer for 15 to 30 minutes. If using dry beans add the pre-soaked beans when the broth is added. If using caned beans wait until the broth has simmered for a while until the broth is really flavorful.

White Bean Chili – Dried Beans or Canned Beans

We made the white bean chili with dry beans but if you want a really quick chili make this with canned beans. If using dry beans place the beans in a large bowl and cover with water. Let them soak overnight. They will be soft but will need a little extra time to cook than canned beans. So, we added the beans when the broth was added. They cooked and softened to the similar texture of canned beans.

Puree one can of the beans or two cups of pre soaked dry beans. Add the the pureed beans to the soup and simmer for an additional 10 minutes or so

Chop the Anaheim/ Hatch chilies or use already chopped green chilies. Remove from the heat and stir the peppers into the white bean chili.

NOTE: We actually roast some Anaheim and Hatch chilies in the summer and freeze them so we have them to make dishes like this white bean chili through the winter. It’s really easy to roast peppers and they are so delicious, we highly recommend trying it.

Serve the white bean chili with cilantro, sour cream, green onions and even cheese. Play with your favorite toppings. This is always fun to have several choices for everyone to try something new. Hey, this white bean chili is good with no toppings.

We’ve also found its fun to have Frito’s, Corn Chips, or Doritos with the chili. And of course we had to add a Jalapeno for a little heat. So darn good!!!!

White Bean Chili with Chicken (or Turkey)

White Bean Chili with Chicken is packed with beans, green chilies, and warm flavors like cumin. Low in calories, easy to make, and filling.


Course: Main Course, Main Dish
Cuisine: American
Keyword: Soup, White Bean Chili
Prep Time: 5 minutes
Cook Time: 10 minutes
Simmer Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 6 Servings
Calories: 370kcal
Author: Belly Laugh Living

A Few Things We Use


1/2 Tablespoon Olive Oil

1 Medium Onion Chopped

2 Cloves Garlic Chopped

1 Pound Chicken Breast Or Turkey Breast

1/2 Tablespoon Chicken Bouillon Powder

1 teaspoon Ground Cumin

1/2 teaspoon Pepper

32 Ounces Chicken Broth

3 Cans White Chili Beans, Cannellini Beans or Navy Beans We like a combination of the beans

4 Ounces Green Chilies Canned or use Fresh Anaheim/Hatch Peppers

1/2 Cup Cilantro or Parsley Optional-For topping

2 Green Onions Optional-For topping

1/2 Cup Sour Cream Optional-For topping


Prep Ingredients

Measure Spices (Cumin, Bouillon, Pepper, )
Chop Onion
Chop Garlic
Cut chicken breast into bite size pieces
Chop green chili peppers

Thickener for Soup

Puree 1 can of beans in blender/food processor. Blend until smooth

Make the Chili

Add olive oil to a large pot. Add the chopped onions and garlic. Cook until onions start to soften about 3 minutes
Add chicken and spices (chicken bouillon, cumin, and pepper) to the onions. NOTE: the spice will start to stick some, don’t worry, when the chicken broth is added they will mix into the broth.
Cook the chicken until it turns white and is cooked all the way through. About 5-10 minutes
Add the chicken broth to the chicken/onion mixture. Bring to boil, then turn down to a simmer and cook for about 15 minutes to 1/2 hour.
Add the cans of beans and the pureed beans to the chili. Cook for 10 minutes
Stir in the green chilies
Serve with sour cream, chopped spring onions, and cilantro or parsley. Enjoy!!!!


If using Canned Beans this Chili will be ready in about 30 minutes.   


Calories: 370kcal | Carbohydrates: 51g | Protein: 37g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 49mg | Sodium: 1797mg | Potassium: 740mg | Fiber: 12g | Sugar: 3g | Vitamin A: 184IU | Vitamin C: 7mg | Calcium: 144mg | Iron: 5mg
Tried this recipe? We’d love to hear from you!Mention @bellylaughliving or tag #bellylaughliving!

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