White Bean and Chicken Chili | GOYA

Quick Dishes

White Bean and Chicken Chili

You can sit down to a bowl of flavorful and comforting White Bean and Chicken Chili in 30 just 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 Beans for a stick-to-your-ribs, medium-spiced chili that’s perfect for any night.

Serves 8

Prep time: 10 min.

Total time: 30 min.


For the Chili:

¼ cup butter

1 onion, finely chopped (about 1½ cups)

3 tbsp. all-purpose flour

1 tbsp. chili powder

1 tbsp. GOYA® Minced Garlic

2 tsp. ground cumin

2 packets GOYA® Cubitos Chicken Bouillon, mixed with 4 cups water

1½ cups half and half

4 cups cooked, shredded chicken or turkey

2 cans (15.5 oz. each) GOYA® Cannellini Beans, drained and rinsed

2 GOYA® Whole Jalapeño Peppers, coarsely chopped

¼ tsp. GOYA® Adobo All-Purpose Seasoning with Pepper

For the Garnish:

Sour cream

Chopped fresh cilantro


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