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secret recipe club: white bean chicken chili

I took last month off from Secret Recipe Club on accident, as I forgot to sign up to participate, so I was excited to get back in it this month.  In my usual fashion, I saved it until the last minute…or so I thought.  When I went to schedule it to post last Sunday, I found out I was a week too early for my group!  So for once I was ahead of the game with the SRC.  It ended up working out perfectly as the recipe I chose to make was white bean chicken chili and it was Superbowl Sunday.  What goes better with football than chili?  Nada!

This month I was assigned to Mostly Food and Crafts, which has a fun combination of recipes and craft ideas.  Not only did I have a hard time choosing what to make, but I got lost looking at all of the fun crafts she has made.  How cute are these wreaths?!  

I chose to make white bean chicken chili because it looked easy and delicious, which was exactly what I needed after a busy Sunday.  I made a few changes to Mostly Food and Craft’s recipe to make her easy recipe even easier.  I used pre-cooked chicken breasts from Trader Joe’s which made this chili amazingly quick to whip up, but would still be a fast meal if you cook your own.  The original recipe seemed to make quite a bit, so I decreased the amount of chicken and left out a can of the beans, and it still made a ton!  I ended up eating it for lunch four days in a row.  I also added some cumin because I tend to think cumin makes everything better.  We ate the chili topped with cheese and crushed up tortilla chips but I think it would also be yummy with some sliced avocados, sour cream, and cornbread.  

White Bean Chicken Chili
recipe adapted from Mostly Food and Crafts

1 tbsp olive oil
1 white onion, diced
2 cloves garlic, minced
1/4 tsp dried oregano
1 1/2 tsp cumin
pinch cayenne pepper
1 (4 oz) can green chiles
1 (10 oz) cans white beans, drained and rinsed
2 large chicken breasts, cooked and shredded
3 cups chicken broth
1 (16 oz) bag frozen corn
Monterey Jack cheese, for topping
other toppings: sour cream, avocado, tortilla chips


In large soup pot, heat olive oil over medium heat.  Add onions and cook until translucent, about 5-7 minutes.  Add garlic, spices, and green chiles and cook one more minute.  

Add the beans, chicken, broth, and corn.  Season with salt and pepper.  Bring to simmer and cook 15 minutes.  

Top with cheese and other toppings.  Enjoy!  

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