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    White Chicken Chili with Pinto Beans and Chickpeas

    By Julia | Updated: Oct 10, 2023 | Published: Mar 27, 2015 | 8 Comments

    9.1K shares
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    This post may contain affiliate links. For more information, please see our affiliate policy.

    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, ½ 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)

    white chicken chili with pinto beans and chickpeas
    4.88 from 8 votes

    White Chicken Chili with Pinto Beans and Chickpeas

    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. 
    Print Recipe Pin Recipe Save RecipeSaved!
    Prep Time 20 minutes mins
    Cook Time 20 minutes mins
    Total Time 40 minutes mins
    Course Main Course
    Cuisine American
    Servings 6 servings
    Calories per serving 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 

    • Heat the oil in a large soup pot over medium heat. Add the sliced chicken breasts, chopped onion, minced garlic, ½ 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.
    • Add chicken broth, green chili peppers, remaining cumin (½ 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.
    • 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.
    • Serve in soup bowls, garnished with shredded Cheddar or Mexican cheese, sour creams, and chopped green onion.

    Nutrition

    Nutrition Information
    White Chicken Chili with Pinto Beans and Chickpeas
    Amount per Serving
    Calories
    599
    % Daily Value*
    Fat
     
    15
    g
    23
    %
    Saturated Fat
     
    5
    g
    31
    %
    Cholesterol
     
    92
    mg
    31
    %
    Sodium
     
    853
    mg
    37
    %
    Potassium
     
    1502
    mg
    43
    %
    Carbohydrates
     
    69
    g
    23
    %
    Fiber
     
    18
    g
    75
    %
    Sugar
     
    8
    g
    9
    %
    Protein
     
    48
    g
    96
    %
    Vitamin A
     
    1325
    IU
    27
    %
    Vitamin C
     
    22.7
    mg
    28
    %
    Calcium
     
    281
    mg
    28
    %
    Iron
     
    6.7
    mg
    37
    %
    * Percent Daily Values are based on a 2000 calorie diet.

    Nutrition Disclaimer:

    The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.

    Keyword white chicken chili, white chili
    Tried this recipe?Be sure to leave a comment and provide a Star Rating below - I love your feedback and try to respond to every comment!
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    Reader Interactions

    Comments

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      Recipe Rating




    1. Krista

      February 09, 2020 at 3:06 pm

      Where is the red coloring coming from? I don’t see any red ingredients in the recipe.

      Reply
    2. Jessica

      March 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
    3. Tifffany H.

      December 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
    4. becky

      December 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
    5. Stacy | Wicked Good Kitchen

      April 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
    6. John@Kitchen Riffs

      April 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
    7. Juliana

      March 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
    8. Ashley

      March 30, 2015 at 8:42 pm

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

      Reply

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    Hi, I'm Julia!

    I am a full-time food blogger living in beautiful Colorado. I focus primarily on savory recipes (protein-based & fiber-rich main dishes, pasta, salads) using fresh & seasonal ingredients. A food blogger since 2012, I help home cooks create well-balanced and visually appealing dinners (many of which are 30-minute ONE-PAN meals). Find out more about me and my cooking philosophy. 

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