White Bean and Chicken Chile

Cooking Time

30 minutes


• 1 tablespoon avocado oil

• 1 1/2 pounds cooked, cubed boneless, skinless chicken breasts or thighs

• 1/2 cup chopped onion

• 2 cloves garlic, finely minced

• 1 small red bell pepper, diced

• 1 jalapeño, diced (use seeds and veins if you want spicy)

• 32 ounces organic chicken broth 

• 1/2 teaspoon salt

• 1/2 teaspoon pepper

• 1/2 teaspoon dried oregano

• 1 to 2 teaspoons chili powder

• 1/2 to 1 teaspoon coriander

• 1 tablespoon cumin

• 1/2 to 1 teaspoon paprika

• 2 cans (15-ounces each) white beans (like Great Northern or cannoli beans), rinsed and drained

• Organic BPA-free canned (or jarred) roasted tomatoes

• Juice of 1 lime

• 1/2 cup chopped fresh cilantro


Heat the oil in a large pot, and add the onion, red bell pepper, jalapeño pepper, and garlic. Sauté for 3-4 minutes or until the veggies begin to soften.

Stir in the cumin, salt, pepper, oregano, and chili powder, coriander, paprika and lightly toast the spices in the bottom of the pot. I don’t measure. I use the palm of my hand or the lid of the spice jar. Start with a smaller measurement of each spice and adjust the amount to your taste.

Stir in the chicken broth. Make sure you scrape all the yummy goodness off the bottom of the pan. Add the chicken, beans, and tomatoes.

Simmer for about 30 minutes until beans and broth are heated through. 

Stir in the lime and cilantro. Adjust the salt and pepper to taste.

Serve it up with diced avocado and more chopped cilantro for extra yumminess. 


This recipe is the perfect example of cooking an ingredient once and using it twice.  Having prepared chicken in the refrigerator or freezer makes a very quick meal.