White bean basil chicken chili recipe

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.

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

Sign up to receive a weekly email from FOX 4 with the recipes we featured on our FOX 4 newscasts.

Click here to add your name to the list.