Twist up the traditional tomato based chili with this lighter chicken chili that is loaded with flavor as soon as it hits your mouth.

Serves: 4 

Prep: 10 minutes

Cook: 45 minutes


  • 2 Tbsp Olive Oil
  • 1 lb Chicken Breasts, cubed
  • 1 tsp Salt and Pepper
  • 1 Onion, chopped
  • 1 Jalapeño, seeded and chopped
  • 2 Garlic Cloves, minced
  • 2 Tbsp Chili Powder
  • 2 tsp Cumin
  • 1 tsp Oregano
  • 4 cups Chicken Stock, reduced sodium
  • 1 - 16.5oz can Northern Great Beans, recommend reduced sodium
  • Salt and Pepper, to taste


  1. Heat a large pot over high heat and add in the olive oil along with the cubed chicken breasts; season with salt and pepper. 
  2. Allow for the chicken to slightly brown on all sides and cook until no longer pink in the middle; about 7 minutes.
  3. Add in the onions to the pot of chicken, stir and cook until the onions are slightly translucent; about 4 minutes.
  4. Next turn the heat to a medium then add the jalapeños and garlic, stir for an additional 2 minutes. 
  5. Season the chicken and vegetables with chili powder, cumin and oregano. 
  6. After stirring in the seasonings add in the chicken stock and beans, raise the heat to high and bring to a boil.
  7. Then reduce heat and simmer for at least 30 minutes. 
  8. Before serving be sure to taste to see if any additional salt and pepper is needed. Serve with sour cream, cilantro, and/or tortilla strips then enjoy!


white bean chicken chili