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White Bean Chicken Chili

1 hour 15 minutes | Yield: 10 Servings

The perfect one-pot healthy dish to serve on a chilly winter night.


  • 1 Tbsp olive oil
  • 1 large, chopped onion
  • 4 medium Poblano chile pepper, seeded, diced
  • 2 item(s): Serrano chile pepper, seeded, minced
  • 1 Tbsp jarred minced garlic
  • 1 Tbsp chili powder
  • 2 tsp, or to taste, Kosher salt
  • 1½ tsp ground cumin
  • 1 tsp ground coriander
  • 2 tsp Soli Organic Oregano finely chopped
  • 3 cup(s) reduced-sodium chicken broth
  • 2 pound(s) uncooked boneless skinless chicken breast
  • 45 oz canned cannellini beans rinsed and drained
  • ⅓ cup Salsa verde
  • 2 Tbsp Fresh lime juice
  • ⅓ cup fresh Soli Organic Cilantro minced


  1. Heat oil in a large soup pot over medium heat. Add onion and peppers; sauté, stirring often, until softened, about 5 to 10 minutes. Add garlic, chili powder, salt, cumin, coriander, and oregano; stir and cook for 1 minute.
  2. Add broth, chicken, and beans; increase heat to high and bring to a boil. Reduce heat to medium-low and simmer, covered, until chicken is cooked through, about 15 to 20 minutes. Remove the chicken to a plate; let it rest for 5 minutes, and then shred it with two forks.
  3. Return shredded chicken to pot and stir in salsa verde, lime juice, and cilantro; heat through. Yields about 1 cup per serving.

Note: recipe adapted from