White Chicken Chili with Pinto Beans and Chickpeas

White Chicken Chili with Pinto Beans, Chickpeas, Green Chili Peppers, and Corn. Topped with Mexican (or Cheddar) shredded cheese, crushed tortilla chips, and sour cream. Easy and delicious!  Gluten free recipe, made completely from scratch.

This is one of the best white chicken chili recipes I’ve ever tried!   If you love white beans in your diet – make this chili! Garbanzo beans, pinto beans fit perfectly in this dish.  You’ll love garlic and cumin flavors!

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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Cooking tips

• Use one pan for cooking everything. Cook the chicken right in the large sauce pan where you will be cooking white chili.
• If you don’t have a can of refried beans, use an 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.
• When the white chicken chili is ready to be served, garnish with shredded Cheddar or Mexican cheese, sour creams, and chopped green onion.

How to make white chili

And, here are a few step-by-step photos.

First, cook sliced chicken seasoned with salt, chopped onion, minced garlic, 1/2 teaspoon cumin in a large sauce pan on medium heat for about 5 minutes, constantly stirring, until onion is soft and meat is no longer pink.  Slice the cooked chicken so that it looks like it’s shredded.

Add chicken broth, green chili peppers, pinto beans, garbanzo beans to the pot with white chicken chili:

Also add corn, refried pinto beans + plus spices.

Bring to boil, stirring all ingredients to combine flavors and spices. Reduce to simmer and cook for 15 minutes on simmer, constantly stirring, until the white chicken chili thickens:

5 from 1 vote

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White Chicken Chili with Pinto Beans and Chickpeas

Prep Time

20 mins

Cook Time

20 mins

Total Time

40 mins

 

White Chicken Chili with Pinto Beans, Chickpeas, Green Chili Peppers, and Corn. Garnished with Mexican (or Cheddar) shredded cheese, crushed tortilla chips, and sour cream. Gluten free recipe. 

Course: Main Course

Cuisine: American

Servings: 6 servings

Calories: 599 kcal

Author: Julia

Ingredients

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

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. 

2. Cut up the cooked chicken into even thinner slices so that it looks like it's shredded.

3. Add chicken broth, green chili peppers, remaining cumin (1/2 teaspoon), 1 tablespoon chili powder, pinto beans, garbanzo beans, corn, and refried pinto beans. 

4. Stir everything well, making sure refried pinto beans are evenly incorporated in the chili, making it thick. 

5. 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.

6. 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.
7. Serve in soup bowls, garnished with shredded Cheddar or Mexican cheese, sour creams, and chopped green onion.

Nutrition Facts

White Chicken Chili with Pinto Beans and Chickpeas

Amount Per Serving

Calories 599 Calories from Fat 135

% Daily Value*

Total Fat 15g 23%

Saturated Fat 5g 25%

Cholesterol 92mg 31%

Sodium 853mg 36%

Potassium 1502mg 43%

Total Carbohydrates 69g 23%

Dietary Fiber 18g 72%

Sugars 8g

Protein 48g 96%

Vitamin A 26.5%

Vitamin C 27.5%

Calcium 28.1%

Iron 37.3%

* Percent Daily Values are based on a 2000 calorie diet.