White Bean Chicken Chili or Soup

Why go out and spend money on a great soup when you can cook it from home? White Bean Chicken Chili is one of my favorite soups or chili I love to make.  It’s easy and healthy all in one pot.

While going out to dinner with my loved ones is one of my favorite  things to do, dining out can get a little costly. I’m often inspired by meals we’ve enjoyed out. This white bean chicken chili is a fresh rendition of my favorite night out soup. I combined my inspiration with leftovers I had on hand and items stocked in my pantry.

One thing I love about this soup is it can be a chili or a soup. I preferred chili, but knock your socks off and make it as thick – or as soupy – as you like. I had chicken breast left over from the night before. I also have lots of  canned tomatoes that just keep piling up (because on shopping day I insist on buying them). Then there’s always the last leg of your veggies that are screaming ‘cook me before I die’! Chicken stock is always a staple in my pantry. There you go. Easy soup lies ahead or in this case, chili.

I added tons of white beans and served it over brown rice.

White Bean Chicken Chili or Soup

If you are looking for a great chili/soup on a decent budget, bring the dining out home with White Bean Chicken Chili.  Enjoy the recipe.

 

White Bean Chicken Chili
Author: 
Recipe type: Dinner
Serves: 1 hr
 
White Bean Chicken Chili will knock your socks off and keep you on a friendly family budget.
Ingredients
  • 2 Boneless/Skinless Chicken Breast Cooked and Shredded
  • 2 Cans White Beans
  • 1 28 oz. Canned Diced Tomatoes
  • 2 Carrots Diced
  • 2 Celery Stalks Diced
  • 1 Onion Medium Diced
  • 1 Garlic Clove Minced
  • ½ Jalapeno Seeded and Diced
  • 1 Avocado Sliced
  • 3 Cups Brown Rice
  • 1 32oz. Chicken Stock
  • 4 Cups of Water
  • 2 tbsp. Italian Seasonings
  • 1 tsp. Red Pepper Flakes
  • 3 tbsp. Olive Oil
  • Salt and Pepper to Taste
Instructions
  1. In a large pan heat Olive Oil of medium heat
  2. Toss in Carrots, Onions and Garlic
  3. Salt and Pepper
  4. Add Red Pepper Flakes
  5. Cook for 5 minutes to soften veggies
  6. Add in Beans
  7. Toss in Jalapeno
  8. Add all the seasonings
  9. Add Chicken Stock and Water
  10. Stir and simmer for 30 minutes
  11. Check Your Seasonings!
  12. Add Shredded Chicken
  13. Cook for additional 10 minutes
  14. Serve over Brown Rice
  15. Slice Avocado on top
Nutrition Information
Serving size: 6

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Donna Wright

I am a Wife of a Realtor, Mom of three girls and Author of Cooking Wright with Donna.A Foodie who loves a good glass of wine and enjoys entertaining.Step into my kitchen and I will show you some great dishes.
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I am a Wife of a Realtor, Mom of three girls and Author of Cooking Wright with Donna. A Foodie who loves a good glass of wine and enjoys entertaining. Step into my kitchen and I will show you some great dishes.


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