White Bean Chicken Chili

White Bean Chicken Chili

By Thrive Life · 8 servings

15m prep time
3h cook time
This spicy chili is a great entertaining dish. - by Guest
Lunch Dinner
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  • 1 lb. Small White Navy Beans (rinsed, soaked 6-8 hours, and drained)
  • 5 tsp. THRIVE Chicken Bouillon + 5 cups water
  • 4 tbsp. butter
  • 1 tbsp. minced garlic
  • 1/2 c. THRIVE Chopped Onions - Freeze Dried
  • 1 1/2 c. chopped green chilies (fresh or canned)
  • 1 lb. boneless, skinless chicken breast (raw), cut into bite-sized chunks
  • 1 tbsp. ground cumin
  • 1 tbsp. dried oregano
  • 1 tsp. ground black pepper
  • 1/2 tsp. ground white pepper
  • 1 pn. red pepper flake (optional)
  • 1/2 bunch fresh cilantro, chopped


  1. Place rinsed, soaked, and drained beans in stock pot. Add chicken stock and bring to a boil over high heat.
  2. Let boil for 30 minutes or until beans become tender.
  3. Meanwhile, melt the butter in a saucepan over medium heat. Add garlic, onion, and chilies and saute for 5 minutes.
  4. Add mixture from pan to the pot of beans, followed by the chicken and other remaining ingredients. Lower heat to medium and cook for approximately 1 1/2 hours, stirring occasionally.
  5. Serve with shredded cheese and sour cream if desired.

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