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Rack M Nation: White Bean Chicken Chili

Its getting cold outside. So lets get to cookin' something hot.

I've shared this recipe numerous times to readers & commenters of RMN, but I haven't shown you how I make it, yet! So, here we are.

I adapted this recipe HERE.

This is great for cold nights and some cold beers.


chicken chili 1

2 tablespoons corn oil
3 large garlic cloves, chopped
1 tablespoon ground cumin
1 teaspoon dried oregano
Generous portion of Slap Ya Mama (or cajun spice of your choosing)
1 lb of boneless skinless chicken, cut into 1-in pieces
2 15oz cans of cannellini beans (white kidney beans)
1/2B cup chicken broth (might need a bit more than a cup)
1 7oz can diced green chilies
3/8 cup whipping cream
grated cheddar cheese
chopped fresh cilantro


Heat oil in Dutch oven over medium heat. Add , garlic, cumin, oregano, aniseed and dried red pepper. Sauté 5 minutes.

chicken chili 2

Season chicken with cajun goodness and add to pan. Sauté chicken approximately 5 minutes.

chicken chili 3

Drain beans; reserve 1/2 cup bean liquid. Add beans, broth, chilies, cream and reserved bean liquid to chicken. Simmer until chicken is tender and cooked through, about 10 minutes.

chicken chili 4

Season to taste with salt and pepper or more cajun seasoning. (Can be prepared 1 day ahead. Cover and refrigerate. Reheat before using.) Ladle chili into bowls. Top with cheese and sprinkle with cilantro and I add yet another sprinkle or 12 of Slap Ya Mama.

chicken chili 5

There ya have it guys. Super easy to make. We like to crunch up some tortilla chips and throw em in there too, adds a bit of texture and you can use more chips to pick up the last bits with.

What are you favorite soup/stew/chili recipes?