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Chicken and White Bean Chili


  • 1 1/2 lbs. boneless chicken breasts cut into 1/2″ dice *
  • 2 Tbsp. olive oil
  • 4 cloves garlic crushed
  • 1/2 c. finely chopped onions
  • 3/4 c. finely chopped bell peppers
  • 2 whole jalapeno peppers seeded and minced
  • 2 tsp. ground cumin
  • 1 Tbsp. paprika
  • 1 tsp. crushed oregano
  • 1/2 tsp. crushed thyme
  • 2 tsp. salt
  • black pepper to taste
  • 2 – 14 oz. cans chicken broth *
  • 4 cans great Northern white beans
  • 1 can white hominy drained and rinsed
  • 2 Tbsp. cilantro leaves torn


  1. In a large kettle, saute the diced chicken breasts in the olive oil.
  2. When they start to turn golden, add the garlic, onions, and bell peppers. Saute until the onions are clear.
  3. Add the minced jalapenos, cumin, paprika, oregano, thyme, salt and pepper. Stir in 1 can of the chicken broth.
  4. Lower the heat to medium-low and let the mixture simmer quietly while you prepare the beans.
  5. Drain the bean liquid into a blender. Add 1/2 cup of the white beans, the drained hominy, and the remaining can of chicken broth. Whoosh until thoroughly pureed.
  6. Add the pureed mixture and the rest of the beans to the pot. Simmer the chili gently for about 1/2 hour, stirring occasionally.
  7. Right before serving, stir in the cilantro leaves.

Recipe Notes

*I baked chicken leg quarters for my chili instead of sauteing and if you have homemade chicken broth use that instead of canned.