top of page

White Bean Chicken Chili

It's soup season y'all! This one definitely warms the soup and is quick to make. You can easily make this recipe vegetarian-friendly by omitting the chicken stock and using veggie stock and using mushrooms, like Portobello or King Oyster for a meaty texture. For toppings, I suggest Mexican sour cream (it's seriously the best), your favorite cheese, and fresh slices of avocado. You can enjoy this soup with tortilla chips or tostadas.


- 1 full shredded chicken breast (can also use rotisserie chicken!)

- 1-2 Jalapeños from escabeche and a splash of the vinegar it's in

- 1 yellow onion, diced

- 1 (8oz) can Diced Green Chilies

- 1 (15oz) can Pinto Beans

- 1 (15oz) can Navy Beans

- 1/2 bunch of chopped Cilantro

- 1 TBSP minced Garlic

- 32oz Chicken Broth

- Juice of 2 Limes

- 1 TBSP Cumin

- 1 TBSP Oregano

- 1/2 TBSP Red Pepper Flakes

- Salt a& Pepper TT


Sliced avocado

Mexican sour cream

Tortilla strips




Step 1: In a large dutch oven or pot, add heat up oil, then add diced onions, jalapeños, vinegar from jalapeños (~1 TSP) and diced green chilis and cook until tender (about 5 minutes)

Step 2: Add pinto beans, navy beans, chicken broth, lime juice, shredded chicken cumin, oregano, red pepper flakes, salt and pepper and stir, cook for about 5 minutes.

Step 3: Add the minced garlic.

Step 4: Bring the soup to a boil and then let it simmer for about 10 minutes.

Step 5: Add fresh cilantro to pot.

Step 6: Ladle soup into a bowl and top with fresh avocado, Mexican sour cream, cheese, and more cilantro if desired. Enjoy with tortilla chips or tostadas

¡Buen Provecho!

362 views0 comments

Recent Posts

See All


bottom of page