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White Chicken Chili with Pinto Beans and Chickpeas

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White Chicken Chili with Pinto Beans, Chickpeas, and Corn. Topped with Mexican (or Cheddar) shredded cheese, crushed tortilla chips, and sour cream. Easy and delicious!

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This is one of the best white chicken chili recipes I’ve ever tried! I actually prefer this easy white chicken chili to any regular beef chili: the flavors are so rich, the chili is very filling, yet light (not heavy). Love these kinds of food! Makes a great lunch at work, too!

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If you love white beans in your diet – make this chili! Garbanzo beans, pinto beans fit perfectly in this dish.  This chili is healthy, made completely from scratch, and gluten free:

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And, here are a few step-by-step photos. First, cook sliced chicken, chopped onion, minced garlic, 1/2 teaspoon cumin and salt to taste on medium heat for about 5 minutes, constantly stirring, until onion is soft and meat is no longer pink. Cook the meat right in the soup pan. Cut up the cooked chicken into even thinner slices so that it looks like it’s shredded.

cooking chicken for the chili

Add chicken broth, green chili peppers, pinto beans, garbanzo beans:

adding pinto beans, garbanzo beans to the chicken

Also add corn, refried pinto beans + plus spices. If you don’t have a can of refried beans, use an 1 extra can (15 oz) of pinto beans (or any white bean), pureed. The idea of adding refried beans or pureed beans is to thicken the chili:

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Bring to boil, make sure to stir all ingredients well together to combine flavors and spices. Reduce to simmer and cook for 15 minutes on simmer, constantly stirring, until the chili thickens:

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White Chicken Chili with Pinto Beans and Chickpeas

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Yield: 6 servings

White Chicken Chili with Pinto Beans and Chickpeas

Ingredients

  • 1 tablespoon olive oil
  • 2 chicken breasts, thinly sliced
  • 1 medium onion, chopped
  • 4 garlic cloves, minced
  • 1 teaspoon cumin
  • salt
  • 2 cups chicken broth
  • 1 - 2 tablespoon chili powder
  • 1 (4 ounce) can green chili peppers, chopped
  • 1 can pinto beans (15 oz each), undrained
  • 1 can chickpeas (garbanzo beans) (15 oz)
  • 1 can (15 oz) corn, drained
  • 1 can refried pinto beans (15 oz) or 1 extra can great northern beans, pureed
  • 1 cup shredded Cheddar or Mexican cheese
  • 4 chopped green onions

Instructions

  1. Heat the oil in a large soup pot over medium heat. Add the sliced chicken breasts, chopped onion, minced garlic, 1/2 teaspoon cumin and salt to taste, and saute on medium heat for about 5 minutes, constantly stirring, until onion is soft and meat is no longer pink. Cut up the cooked chicken into even thinner slices so that it looks like it's shredded.
  2. Add chicken broth, green chili peppers, remaining cumin (1/2 teaspoon), 1 tablespoon chili powder, pinto beans, garbanzo beans, corn, and refried pinto beans. Stir everything well, making sure refried pinto beans are evenly incorporated in the chili, making it thick. If you don't have a can of refried beans, use an extra 1 can (15 oz) of pinto beans (or any white bean), pureed. The idea of adding refried beans or pureed beans is to thicken the chili. Add more chili powder if needed.
  3. Bring to boil, make sure to stir all ingredients well together to combine flavors and spices. Reduce to simmer and cook for 15 minutes on simmer, constantly stirring, until the chili thickens.
  4. Serve in soup bowls, garnished with shredded Cheddar or Mexican cheese, sour creams, and chopped green onion.
http://juliasalbum.com/2015/03/white-chicken-chili-with-pinto-beans-and-chickpeas/

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