White Bean Chicken Chili

Filed under Dinner Live Well Lunch Recipes on Jan 16 12 by

If you are looking for a heartier and more filling lunch than soup, try this chili. Cooked chicken breasts are very low in fat and high in protein. By draining the beans, we cut a lot of the sodium out of the recipe while adding a good deal of fiber.

White Bean Chicken Chili

Recipe adapted from RecipeZaar (#184155)


  • 6 Cups Cooked Diced Chicken Breasts
  • 6 Cups Low Sodium Chicken Broth
  • 3 Cans White Northern Beans, Small
  • 2 medium onions, chopped
  • 2 Jalapeño Peppers, seeded and chopped
  • 1 1/2 tsp. Oregano 2 tsp Cumin, ground
  • 1/4 tsp cayenne pepper 2 Garlic Cloves, minced
  •  1 cup salsa 1 Tbsp. Olive Oil


  1. Dice and bake chicken in oven until no longer pink inside, 350 degrees for 25 minutes. (Oven times may vary; please make sure meat is fully cooked through).
  2. Add the olive oil to a large pot on set on medium heat. Add garlic, stir until flagrant, 2 to 3 minutes, than add onions and jalapeños, cook an additional 4 minutes.
  3. Add remaining ingredients. Let simmer with a lid for an hour.

Can be served with pita or tortilla chips, avocado slices, reduced fat sour cream, or shredded cheese.

Nutritional Info

Calories 290/Fat 4.6g/Carb 25g/ Fiber 7.3g/Protein 37.6g
Makes 6-8 servings

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Lindsey Fessel
Lindsey is a recipe blogger for The You Are Project. She completed her marketing degree at Rowan University. Lindsey's recipes demonstrate how to include healthy foods in one's diet in an easy and delicious way.