White Chicken Chili

Sharon's Healthy Recipes

A wonderfully different version of chili with lots of flavor.


4 cups cooked, cut up chicken breast
2 tbs coconut oil
1 medium onion
3 cloves garlic
1 red pepper
2 tbs fresh parsley
1 to 2 tbs chili powder
2 tsp cumin
1 tsp sea salt
1, 32 oz. carton organic chicken broth
2 cans organic great northern beans *
2 tbs fresh cilantro
2 tbs arrowroot
1 cup organic heavy cream

No of Servings: 8     Preparation Time: 60 minutes     Cooking Time: 60 minutes


Cook 3 to 4 chicken breasts until tender and done. (They can be baked in the oven or cooked on top of the stove.) Set aside. Chop onion in food processor. Heat coconut oil and saute onion until soft. Chop garlic, red pepper and parsley in food processor and add to pan. Add chili powder, cumin and salt. Saute until vegetables are soft and spices are blended. Add chicken broth. Cut up chicken breasts into cubes and add to pan. Rinse and drain canned beans. Add to pan. Bring to a boil and simmer for about 30 to 40 minutes. Chop fresh cilantro and add to pan. Cook 10 to 15 minutes longer. Place arrowroot powder in small bowl. Gradually stir in heavy cream until well combined. Then gradually stir this mixture into hot soup, stirring constantly until soup is thickend and combined.


You can also used dried, great northern beans. Soak them overnight in water. Drain the next day. Add fresh water and cook until soft.

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White Chicken Chili

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