White and Black Bean Chicken Chili

Y’all – last week I came down with the WORST cold. I was coughing, sneezing, and could barely talk (not a good combo for a teacher). On Wednesday, all I wanted was a big bowl of chicken soup, but plain chicken soup is not one of Jeff’s favorite meals, so I decided to try to create my own White Chicken Chili recipe. I ended up with this delightful White and Black Bean Chicken Chili. It was warm and comforting, just like I wanted, and the spice really helped with my cold symptoms. It was also easy and quick to make, which is always a plus on a busy weeknight! I don’t care what anyone says – chicken soup (or, in this case, chicken chili) is definitely the cure for the common cold. (If you are a fan of traditional chicken noodle soup, you can find my favorite recipe for that here.)

Here’s the recipe. I hope you enjoy it! (And that you don’t catch the same fall cold that got me last week!)


  • 1/2 medium yellow onion, diced
  • 1 jalapeño, seeded and diced
  • 1 tablespoon olive oil or avocado oil
  • 4 boneless, skinless chicken breasts (about 2 lbs)
  • 1 (4 ounce) can green chilies, with juice
  • 1 can white beans, drained
  • 1 can black beans, drained and rinsed
  • 1 can creamed corn
  • 1 can whole kernel corn, drained
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon oregano
  • 1 tablespoon cumin
  • 1/4 teaspoon red pepper flakes
  • 1/2 teaspoon cilantro (optional)
  • 2 teaspoons salt
  • 1/2 teaspoon black pepper
  • 2 teaspoons lime juice
  • 1/4 cup sour cream
  • 1/4 cup heavy cream


  • In a large stock pot, boil chicken breasts in about 6 cups of water for 15 to 20 minutes (until cooked through). Season with salt and pepper.
  • While chicken boils, dice onion and jalepeno.
  • Saute onion and jalepeno in olive or avocado oil until onions are tender. Remove from heat and set aside.
  • Once chicken is done, remove from pot and shred. Set aside.
  • Add green chilies, beans, corn, and spices to the stock pot of chicken broth. Stir well and bring to a simmer.
  • Add in shredded chicken, onion, and jalepeno.
  • Simmer covered for about 15 minutes.
  • Stir in lime juice, sour cream, and heavy cream. Taste chili and add salt and pepper to taste.
  • Top with your choice of fresh cilantro, shredded cheese, jalepeno slices, sour cream, or tortilla strips.

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