17 Bean White Chicken Chili Recipe

Name: 17 Bean White Chicken Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound Assorted Dried Beans, Cooked According To Package Directions; 5 cups Chicken Broth; 3 whole Chicken Breasts; 3 Tablespoons Cold Water; 3 Tablespoons Cornstarch; 1 cup Corn; 1 whole Bell Pepper, Chopped; 1/2 whole Large Onion, Chopped; 2 cloves Garlic, Minced; 1 can (4 Oz. Can) Diced Green Chiles; 1 whole Tomato, Chopped; 1/2 whole Lime Squeezed; 1 Tablespoon Cumin; 1 Tablespoon Chili Powder; 1 teaspoon Oregano; 1 teaspoon Coriander; 1/4 teaspoons Crushed Red Pepper; 1/4 teaspoons Pepper; 1 bunch Cilantro, Chopped; Salt To Taste

Servings: persons

1 pound Assorted Dried Beans, Cooked According To Package Directions
5 cups Chicken Broth
3 whole Chicken Breasts
3 Tablespoons Cold Water
3 Tablespoons Cornstarch
1 cup Corn
1 whole Bell Pepper, Chopped
1/2 whole Large Onion, Chopped
2 cloves Garlic, Minced
1 can (4 Oz. Can) Diced Green Chiles
1 whole Tomato, Chopped
1/2 whole Lime Squeezed
1 Tablespoon Cumin
1 Tablespoon Chili Powder
1 teaspoon Oregano
1 teaspoon Coriander
1/4 teaspoons Crushed Red Pepper
1/4 teaspoons Pepper
1 bunch Cilantro, Chopped
Salt To Taste

1
Cook your beans according to package directions.
2
Add the broth to a large pot and bring to a boil. Add in the chicken and cook through.
3
Shred chicken and set aside.
4
Mix together the water and cornstarch. Add to the broth and boil for a minute until slightly thickened.
5
Add the chicken back into the broth along with the corn, bell pepper, onion, garlic, chiles, tomato, and lime.
6
Add in the spices: the cumin, chili powder, oregano, coriander, crushed pepper, and pepper.
7
Add the cooked beans into the chili along with the cilantro.
8
Salt to taste and let simmer on low heat covered until ready to eat.

904

kcal

Calories

Fat

Carbs

130

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 1 pound Assorted Dried Beans, Cooked According To Package Directions, 5 cups Chicken Broth, 3 whole Chicken Breasts, 3 Tablespoons Cold Water, and more.

Yes, 17 Bean White Chicken Chili falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

17 Bean White Chicken Chili

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions