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    Home > Blog > Chicken & Poultry > Spicy White Bean Chili with Shredded Chicken

    Spicy White Bean Chili with Shredded Chicken

    by Teri Lyn Fisher · Published: Feb 3, 2016 · Modified: Oct 13, 2020

    Jump to Recipe
    White bean chili in a blue bowl with toppings.


    Happy hump day! We are sharing anew kinda lighter chili for you today. This one is a recipe for Spicy White Bean Chili with Shredded Chicken. The perfect cozy chili for those cold nights, super filling without being grossly full if you know what I mean. Also, this recipe reheats so well, so make extra to freeze. I love this soup with a good bread to soak up all the broth at the bottom of the bowl. Isn’t that just the best? Anyway, I love this soup, and I hope you do too. :) yay comfort food!
    ♥ Teri

    Spicy white bean chili with shredded chicken in blue bowls on a wooden table top.

    We love this soup recipe! Here are some delicious sides to serve with this recipe:

    • Parmesan Beer Bread
    • Cheesy Garlic and Herb Pane Bianco
    • Pumpkin Cornbread
    • Buttermilk Cornbread

    Here are some more delicious and comforting soup recipes you will like:

    • Kitchen Sink Chili
    • Creamy Chicken Farro Soup
    • Leftover Vegetable Soup Recipe
    • Spicy Black Bean Soup
    • Curried Butternut Squash Soup
    • One Pot Mulligatawny Soup
    Click here for our Soups and Chowders Recipe Collection

    Also check out this post for our Best Soup Recipes!

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    White bean chili in a blue bowl with toppings.

    Spicy White Bean Chili with Shredded Chicken

    5 from 2 votes
    PRINT RECIPE Pin Recipe
    RECIPE BY Teri & Jenny
    Prep Time: 25 mins
    Cook Time: 30 mins
    Total Time: 45 mins
    Servings: 8

      INGREDIENTS  

    • 2 tablespoons extra virgin olive oil
    • ½ yellow onion, diced
    • 2 garlic cloves, minced
    • 1 poblano pepper, seeded and diced
    • 1 Anaheim pepper, seeded and diced
    • 1 jalapeno, seeded and diced
    • 1 tablespoon minced oregano
    • 1 tablespoon thinly sliced chives
    • 1 teaspoon smoked paprika
    • 1 teaspoon ancho chile pepper
    • ½ teaspoon cayenne pepper
    • 2 ears charred sweet corn kernels
    • 3 cups low chicken stock
    • 2 (15 ounce) cans white beans
    • 1 ½ cups cooked, shredded chicken
    • salt and pepper to taste

    garnish

    • charred corn kernels
    • cilantro leaves
    • thinly sliced radishes

      INSTRUCTIONS  

    • Pour oil into a saucepan and place over medium-high heat.
    • Add onion and sauté for 3 to 4 minutes.
    • Add garlic, poblano, Anaheim and jalapeno peppers and season with salt and pepper. Sauté for 3 to 4 minutes or until onions start to become translucent.
    • Add herbs and spices and continue to sauté for 1 to 2 minutes. Stir in corn and reduce heat to medium. Season with salt and pepper.
    • Add the stock and stir together.
    • Roughly mash one can of beans with a potato masher and stir into the saucepan along with the other can of beans plus the juices from both cans. Fold in chicken and lower heat to medium-low to simmer.
    • Simmer chili for 10 to 15 minutes. Adjust seasonings and serve topped with garnishes.

      NOTES  

    • *Makes 2 quarts Chili
    Calories: 244kcal Carbohydrates: 31g Protein: 17g Fat: 7g Saturated Fat: 1g Cholesterol: 20mg Sodium: 80mg Potassium: 741mg Fiber: 7g Sugar: 3g Vitamin A: 492IU Vitamin C: 18mg Calcium: 99mg Iron: 4mg
    CUISINE: American
    KEYWORD: chili, white bean chili
    COURSE: dinner, lunch

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    February 3, 2016 / 6 Comments

    About Teri Lyn Fisher

    Teri Lyn Fisher is half of Spoon Fork Bacon. She is also a food and cosmetics photographer. She is a big fan of hot dogs. #sfbTERI

    Previous Post: < Previous Post Pizza Wheels
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    February 3, 2016 / 6 Comments

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    1. Jerri Lyn Dorminy

      November 26, 2017 at 10:52 am

      looking forward to trying this … Trader Joes has roasted corn in the frozen vegetables section that would make this an easy chili to cook!

      Reply
      • Jenny Park

        November 27, 2017 at 11:44 am

        Totally! Hope you enjoy it!

        Reply
    2. Lorenzo

      March 08, 2016 at 7:31 am

      This turned out amazing. Had to use frozen corn due to the crazy price of corn in the winter, but I ended up turning the cast iron on high to char the corn up fast. Still came out great. I originally thought this recipe would be too spicy for my kids and baby tongued mother in law due to the spices and peppers, but it came out with a manageable heat that wasn’t too overwhelming. Thanks for the awesome recipe.

      Reply
    3. Cindy

      February 04, 2016 at 1:56 pm

      Why oh why don’t you embed photos of the dish on the save/print feature???? So frustrating. I never use the feature just because there is no image associated. At least set it up to give us the option. Pretty please?

      Reply
    4. Nadia

      February 03, 2016 at 11:57 am

      Nothing like a spicy white bean and chicken chili in a cold day!

      Reply
    5. Cheese and Chinese

      February 03, 2016 at 7:35 am

      I love the look of that charred corn, it’s so cute (and delicious)! I also love shredded chicken in, well, everything! Sounds like a great chili.

      Reply

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