Chicken and White Bean Chili Recipe

Chicken and White Bean Chili Recipe

As the weather changes, we crave hot dishes. Start fall with one of our favorites.

By: Enriqueta L.

With the arrival of fall, we crave more hot dishes like this tasty chicken and white bean chili, which I serve with a little bit of sour cream and chopped cilantro leaves. You can substitute the cream with a bit of yogurt if you're looking for a lighter option

You can make this chili using a slow cooker or a crock pot. In order to do this, you just place all of the ingredients—except for the sour cream and the cilantro—in the pot, cover it, and let it cook slowly for eight hours.

You also can make it on the stove. You cook it for 45 minutes on low heat until the chili is thick and creamy. I'll share the step-by-step instructions below.


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Chicken and white bean chili
Makes 6 portions

For the chili
2 Tablespoons of olive oil
2 garlic cloves, chopped
1 onion, chopped
1 jalapeño chili (deveined, seeded, chopped)
1 green chili (deveined, seeded, chopped)
4 *cachucha chilies or 4 sweet chili peppers (deveined, seeded, chopped) *Ají dulce, also known as cacucha chile is commonly used on Caribbean cuisine and they are not as spicy.
1 whole chicken breast (boneless and clean, cut into 1/2 inch cubes)
1 lemon, cut in half
2 cans of white beans
4 ripe tomatoes, chopped
2 cups of chicken stock
1 teaspoon of dry oregano
1 teaspoon of cumin, ground
1 bay leaf, dry
Sour cream
Chopped cilantro


  1. Place the chicken on absorbent paper towels and squeeze lemon juice on top of it. Dry off the excess juice.
  2. Heat olive oil on medium heat in a pot with a lid.
  3. Lightly cook the garlic and the onion for 1 minute, until fragrant.
  4. Add the jalapeño, the green chili, and the rest of the chilies and peppers and continue cooking them for another 2 minutes, occasionally stirring them with a wooden spoon.
  5. Add the chicken and sauté it for about 3-4 minutes, stirring occasionally.
  6. Add the tomato, the beans, the chicken stock, the oregano, the cumin, and the bay leaf, and cook uncovered until it boils.
  7. Let it boil for 5 minutes uncovered.
  8. Lower the heat and cook on low heat, covered, for 45 minutes or until the chili is thick and creamy.
  9. Serve with some sour cream and chopped cilantro.

Tell us: What is your favorite traditional hot Latin dish?

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