White Bean and Chicken Chili

White Bean and Chicken Chili


White Bean and Chicken Chili

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La Cocina Goya

You can sit down to a bowl of flavorful and comforting White Bean and Chicken Chili in just 30 minutes. This recipe is brimming with flavorful herbs and spices, which simmer in a rich chicken broth thickened with butter and flour. Add shredded chicken and plump GOYA® Cannellini for a stick-to-your-ribs, medium-spiced chili that’s perfect for any night.

  • Ingredients
  • Directions

For the Chili:

¼ cup



onion, finely chopped (about 1½ cups)

3 tbsp.

all-purpose flour

1 tbsp.

chili powder

2 tsp.

ground cumin

2 packets

GOYA® Chicken Flavored Bouillon, mixed with 4 cups water


half and half

4 cups

cooked, shredded chicken or turkey

2 cans (15.5 oz.)

(each) GOYA® Cannellini, drained and rinsed


GOYA® Jalapeño Peppers, coarsely chopped

For the Garnish:

Sour cream

Chopped fresh cilantro


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Step 1

Heat butter in large, heavy pot over medium-high heat until melted and foaming. Add onions to pot. Cook, stirring occasionally, until onions are translucent, about 10 minutes. Add flour, chili powder, garlic and cumin to pot. Cook, stirring often, about 3 minutes more.

Step 2

Whisk chicken bouillon mixture and half and half into pot. Bring broth to boil. Stir in chicken, cannellini beans, jalapeños and Adobo. Reduce heat to medium low. Simmer, stirring occasionally, until beans are warmed through and flavors come together, about 5 minutes.

Step 3

To serve, ladle chili into warm bowls. Garnish with sour cream and cilantro.

New from Goya

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