White bean basil chicken chili recipe

White bean basil chicken chili recipe

Serves 6, 1 1/2 cups per serving

  • 1 pound boneless chicken pieces
  • 1 medium onion
  • 2 cloves garlic
  • 1 medium tomato
  • 1 large lime
  • ¼ cup fresh cilantro leaves
  • 1 Tablespoon fresh basil
  • 2 (15½-ounce) cans great northern beans, no salt added
  • 2 Tablespoons canola oil
  • 4 cups low-sodium chicken broth
  • 1½ teaspoons chili powder
  • 1½ teaspoons ground cumin
  • ½ teaspoon dried oregano
  • ¼ teaspoon salt
  • ¼ teaspoon ground black pepper


Remove any skin and excess fat from chicken pieces. Cut chicken into ½-inch cubes.
Rinse, peel, and finely chop onion. Peel and mince garlic. Rinse, core, remove seeds, and chop tomatoes. Rinse lime and cut in half. In a small bowl, squeeze juice from one half. Discard seeds. Rinse and chop cilantro and basil. In a colander, drain and rinse beans.

In a large pot over medium heat, heat oil. Add onion and garlic. Cook until onion is tender, about 5 minutes. If onion or garlic start to brown, lower heat. Add chicken, beans, broth, spices, tomato, lime juice, basil, and cilantro. Stir. Bring to a boil. Reduce heat and cover. Simmer for 1 hour, stirring occasionally.

*To use pre-cooked chicken, measure 1 ½ cups.

Nutritional Information per serving: Calories 300; Total Fat 9g; Saturated fat 1g; Protein 25g; Carbohydrate 29g; Fiber 10g; Sodium 290mg;

Source: Share Our Strength’s Cooking Matters Program

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