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white chicken chili with pinto beans and chickpeas

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. 
Course Main Course
Cuisine American
Keyword white chicken chili, white chili
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 6 servings
Calories 599kcal
Author Julia


  • 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


  • 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.


Calories: 599kcal | Carbohydrates: 69g | Protein: 48g | Fat: 15g | Saturated Fat: 5g | Cholesterol: 92mg | Sodium: 853mg | Potassium: 1502mg | Fiber: 18g | Sugar: 8g | Vitamin A: 1325IU | Vitamin C: 22.7mg | Calcium: 281mg | Iron: 6.7mg