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17 Bean White Chicken Chili

Have you ever bought one of those packs of beans from the grocery store?  You know the ones, they have 17 different flavors of legume in the assortment and a recipe for the same old soup on the back every time you pick it up.

Well, I just so happened to have one such bag gracing the inside of my pantry a few weeks back that was bellowing at me to eat it.  Being the adventuresome food blogger that I am, I decided to veer away from the bean sack’s dinner plans and instead attempt to create a dish of my own.  It would be a chili dish.  And while I was at it, I resolved to make it a chicken based chili.  And if I was going to use chicken, why not take it one step further and make the base be something other than tomatoes.  I was on fire; the inspirational juices were flowing like a glass of cool water on a hot summer day.

I threw in a little of this, and a bit of that.  The steam was rising and the water was bubbling.  All I needed was my witches hat, a wart and a good cackle, and I would have been concocting one seriously wicked witches brew.   When the smoke cleared and the spoon was laid to rest, what remained was one seriously delicious white chicken chili.

You know you want some.  So grab your witches hat and a pot for brewing and we’ll get started

Begin by cooking up the beans according to the package directions.

I just had to shoot a picture of my beans soaking in their “pre-cook” water bath.  Aren’t they beautiful?  One of the best parts about these bags of beans are all the gorgeous colors of legume they throw in there.

To make the chili, you’ll need to boil up some chicken in a little broth.  Once it’s cooked through, pull the chicken out and shred ‘er up.

Mix together a little cornstarch and water.  Add it into your broth and bring to a boil to thicken up.  Once it starts to thicken, turn the heat back down and add the chicken back in along with some corn, bell pepper, onion, garlic, chiles, a tomato and some fresh lime juice.

Next up, the spice dump.  Mmmm.  Love a good spice dump.

Last up, you’ll add back in the beans, some cilantro and your salt and pepper to taste.

Time to get your cackle on.  Grab a bowl and enjoy the fact that you now have not one, but two different ways to prepare that package of beans taking up residence in your pantry.

17 Bean White Chicken Chili

Total Time: 45 min


1 Pound Assorted Dry Beans, Cooked According to Package Directions
5 Cups Chicken Broth
3 Chicken Breasts
3 Tbsp Cornstarch
3 Tbsp Cold Water
1 Cup Corn
1 Bell Pepper, Chopped
1/2 Large Onion, Chopped
2 Cloves Garlic, Minced
1 Can Diced Green Chiles
1 Tomato, Chopped
1/2 Lime, Squeezed
1 Tbsp Cumin
1 Tbsp Chili Powder
1 tsp Oregano
1 tsp Corriander
1/4 tsp Crushed Red Pepper
1/4 tsp Pepper
1 Small Bunch Cilantro, Chopped
Salt to Taste


Cook your beans according to package directions.

Add the broth to a large pot and bring to a boil. Add in the chicken and cook through.

Shred chicken and set aside.

Mix together the water and cornstarch. Add to broth and boil for a minute until slightly thickened.

Add the chicken back into the broth along with the corn, bell pepper, onion, garlic, chiles, tomato, and lime.

Add in the spices; the cumin, chile powder, oregano, coriander, crushed pepper, and pepper.

Add the cooked beans into the chili along with the cilantro.

Salt to taste and let simmer on low heat covered until ready to eat.