Chicken chili is a comforting cold weather meal.  Most recipes call for milk or cream and cheese to achieve the desired creamy consistency.  In my recipe I omit the dairy products and use white beans to accomplish the same texture.  Not only does this substitution lower the fat of the chili, it also adds a lot of protein and fiber from a plant-based source.  Instead of topping the chili with shredded cheese and sour cream I use diced avocado and fresh tomato salsa.  You don’t even miss the dairy when dunking your tortilla chips!  This recipe could easily be adapted to a vegan bean chili by simply omitting the chicken and using vegetable broth instead of chicken broth.  When I make soups I tend to go big because I like to freeze the extra in individual serving bowls for a quick lunch in the future.  This recipe will serve 8.


In a medium saucepan add 1 1/2 pounds of boneless, skinless chicken breast

to 1 quart of chicken stock and simmer over medium heat for 15 minutes or until just done.

While the chicken is cooking chop 4 medium yellow onions.


Heat 5 Tablespoons of olive oil over medium heat in a large soup pot.


Add the onions and cook for 8 minutes.

Ever since I burned my eyeballs when taking out my contacts after working with jalapenos,
I put my hand in a ziploc bag when handling them.
It can be a little awkward but well worth avoiding the burn.
Cut and seed 2-4 jalapenos, depending on your heat preference.
I have a Norwegian husband and 2 school age daughters so I just use 2.

Dice the jalapenos.

Add to the onions.

Mince 4 cloves of garlic.

Add to the pot and cook an additional 5-10  minutes.

When the chicken is done place it on a plate and let cool for 3-5 minutes.

Using 2 forks shred the chicken.  Reserve the cooking liquid.

Set the shredded chicken aside.

Add 2 teaspoons salt, 2 Tablespoons cumin and 1 teaspoon white pepper to onions.

Mix well and cook for 2 more minutes.

Add the cooking liquid from the chicken and 2 cans of cannellini or great northern beans and cook for 10 minutes.

Ladle the soup into a blender to puree in batches or use an immersion blender.

Rinse out the pot and return to the stove.

Place the soup back in the pot and stir over medium heat.

Add more chicken stock to thin the soup to desired consistency, about 2 cups.

Add the shredded chicken.

Add 2 more cans of cannellini or great northern beans, drained.

Cook for another 5 minutes or until hot.  Adjust seasoning to taste.

Top with generous spoonfuls of diced avocado and fresh salsa and serve with tortilla chips.

Enjoy!

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