• Skip to content
  • Skip to primary sidebar
  • Skip to footer

Julia's Album

I make lots of dinner recipes

  • Recipe Index
  • About
  • Holidays
  • Christmas
  • Facebook
  • bloglovin
  • Instagram
  • Pinterest
  • Twitter
  • Facebook
  • Google+
  • Instagram
  • Pinterest
  • Twitter
Holidays Christmas

White Chicken Chili with Pinto Beans and Chickpeas

Last Updated: Jun 24, 2018 | 7 Comments

Jump to Recipe Print Recipe

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.

White Chicken Chili with Pinto Beans, Chickpeas, Green Chili Peppers, and Corn

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!

White Chicken Chili with Pinto Beans, Chickpeas, Green Chili Peppers, and Corn

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.

White Chicken Chili with Pinto Beans, Chickpeas, Green Chili Peppers, and Corn

White Chicken Chili with Pinto Beans, Chickpeas, Green Chili Peppers, and Corn

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.

cooking chicken with onions and garlic in a large pan (step-by-step photos)

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

adding pinto beans, garbanzo beans to the chicken (process shot)

Also add corn, refried pinto beans + plus spices.

adding corn and refried pinto beans to the white chicken chili

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:

simmering white chicken chili on low heat (process shot)

5 from 3 votes
white chicken chili with pinto beans and chickpeas
Print
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.
Pin8.7K
Share42
+1
Email

Filed Under: Beans, Chicken, Dinner, Garbanzo beans, Gluten Free, Healthy, Recipe, Stew Published: Mar 27, 2015 Updated: Jun 24, 2018 7 Comments

Follow Julia on Pinterest and Facebook to get more recipes and dinner ideas!

Please leave your comment and STAR RATING in the comments section below

Previous Post: « Asian Beef, Broccoli, and Cabbage Stir-Fry
Next Post: Apple Cranberry Spinach Salad with Pecans, Avocados (and Balsamic Vinaigrette Dressing) »

Reader Interactions

Comments

  1. Jessica

    Mar 30, 2017 at 3:51 pm

    I just made it and it came out delicious! I added different spice from my pantry and wow I’m blown away! Thank you for this recipe!

    Reply
  2. Tifffany H.

    Dec 13, 2015 at 9:54 pm

    I made this, and the color was no where near the same. It was more of a dull grey. Not very good flavor, but was able to make a few additions to the point where we ate it. Hate leaving bad reviews, but wanted people to know.

    Reply
  3. becky

    Dec 04, 2015 at 3:30 pm

    Do you think i could substitute the pinto beans and re-fried pinto beans with black beans/re-fried black beans? My girls love black beans!

    Reply
  4. Stacy | Wicked Good Kitchen

    Apr 02, 2015 at 11:26 pm

    Yum! I am so hungry for homemade chili right now. My favorite chili is not the heavy kind that weighs you down. Love this recipe and cannot wait to try! Thanks for sharing, my friend. Definitely pinning!

    Reply
  5. John@Kitchen Riffs

    Apr 01, 2015 at 11:59 am

    I don’t often use chickpeas in chili. I should more often — they’re nice, and work well. This is a great chicken chili, and you’ve reminded me it’s been ages since I’ve made one myself. Time again, yes? 😉

    Reply
  6. Juliana

    Mar 30, 2015 at 11:57 pm

    I love the idea of chickpeas in this chili…it sure sounds and looks delicious Julia…thank you so much for the inspiration.
    Have a wonderful week ahead 🙂

    Reply
  7. Ashley

    Mar 30, 2015 at 8:42 pm

    Love the different beans you have in here! Looks fantastic!

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Primary Sidebar

Food blog, dinner recipes, weeknight dinners, chicken dinners, pasta recipesWelcome to my blog where I share easy-to-make weeknight dinner recipes!

Join me here:

Follow Us on FacebookFollow Us on Google+Follow Us on TwitterFollow Us on InstagramFollow Us on Pinterest

Popular Posts

Sun-Dried Tomato Pasta with Chicken and MozzarellaSun-Dried Tomato Pasta with Chicken and Mozzarella
Chicken and Bacon Pasta with Spinach and Tomatoes in Garlic Cream SauceChicken and Bacon Pasta with Spinach and Tomatoes in Garlic Cream Sauce

Footer

Privacy Policy | Terms and Conditions | Disclaimer

Copyright © 2018 · All Rights Reserved · JuliasAlbum.com

FOODIE PRO THEME BY FEAST DESIGN CO. * POWERED BY THE GENESIS FRAMEWORK