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White Bean Chicken Chili - Carb Conscious!

White Bean Chicken Chili Verde

  • Author: Megan Keno
  • Prep Time: 30 Minutes
  • Cook Time: 30 Minutes
  • Total Time: 1 hour
  • Yield: 4 1x
  • Category: Soup
  • Method: Stove Top
  • Cuisine: Mexican


A hearty homemade chili is good no matter the time of year, with white beans, chicken, and three types of peppers! This one is diabetic friendly for carb conscious eaters.


Units Scale
  • 2 Anaheim Chiles, stemmed, seeded, and minced
  • 2 Poblano Chiles, stemmed, seeded, and minced
  • 12 Jalapeno, stemmed, seeded, and minced
  • 1 Onion, minced
  • 1 1/2 pounds bone-in, chicken breasts
  • 2 Tbsp Vegetable or Canola Oil
  • 3 cloves Garlic, minced
  • 2 tsp Cumin
  • 3/4 tsp ground Coriander
  • Salt and Pepper
  • 1 can (15-ounce) Cannellini Beans, rinsed
  • 2 cups Chicken Broth
  • 2 Tbsp minced Cilantro, more for garnish
  • 2 Green Onions/Scallions, sliced thinly on the bias
  • 1 Tbsp Lime Juice, more for garnish


  1. Place onions, and all peppers into a bowl. Working in two batches, pulse the vegetables in a food processor until they resemble a chunky salsa. About 12 pulses. Set aside. (You will use your food processor again)
  2. Dry chicken with paper towels, and season with salt and pepper on both sides. Heat oil in a dutch oven, over medium high heat. Brown the chicken 3-4 minutes on each side, or until it is nicely browned. Remove the chicken and set aside on a plate. When cool enough to handle, remove the chicken skin and discard.
  3. Into the dutch oven, add in the vegetable/pepper mixture, the garlic, cumin, coriander, 1/2 tsp salt, and 1/4 tsp of ground pepper to the fat that is left in the pot. Stir often, and allow the vegetables to soften, about 8-10 minutes.
  4. In the food processor, blend 1 cup of the vegetable mixture, half of the beans, and 1/2 cup of broth together until smooth. About 20 seconds.
  5. Return the puree to the dutch oven, and stir in the remaining chicken broth. Nestle the chicken back into the pot, cover, and simmer the chicken over low heat until it reaches 165 degrees – about 10-15 minutes.
  6. Remove the chicken once more to a cutting board, and using two forks shred the chicken, removing the bones and discarding them.
  7. Place the shredded chicken back into the pot, along with the remaining white beans. Simmer until the chili starts to thicken slightly, about 10 minutes. Remove from the heat, and stir in the cilantro, green onions, and lime juice. Serve with added lime wedges.

Keywords: Chili, Chicken, Soup