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White Bean Chicken Chili

So flavorful and easy to prep for the week! Great switch up from your typical chili :)

Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 4 servings
Author Rachael DeVaux


  • 2 tbsp avocado oil
  • 3 medium chicken breasts, trimmed and cubed
  • 3/4 cup diced onion
  • 1 tbsp minced garlic
  • 1/2 tbsp jalapeño, minced
  • 1/4 tsp paprika
  • 1/2 tsp cumin
  • 1/2 tsp chili powder
  • 1/2 tsp oregano
  • 1/2 tsp sea salt
  • ground pepper, to taste
  • 6 cups chicken stock or bone broth
  • 1 small can mild green chili’s, undrained
  • 1/4 cup sweet pimientos, sliced
  • 2 cans white beans, drained
  • 1 lime, juiced
  • 1 cup chopped cilantro


  1. In a large pot, heat oil until hot but not smoking. Add in cubed chicken to cook/brown for 5 minutes, stirring occasionally.

  2. Remove chicken and set aside. Add in onion, garlic and jalapeño to sauté for 3-5 minutes. Then pour in seasonings, reduce heat and stir for 3-5 minutes.

  3. Pour in chicken stock, chili’s, pimientos, white beans and lime juice. Using a potato masher, press down on the beans several times to slightly mash. Cover the pot, bring to a boil, then reduce heat to simmer for 20-30 minutes.

  4. Add back in the chicken, and the cilantro to heat for several minutes, then serve with avocado on top!