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3 Bean White Chicken Chili

Prep: 15 mins
Cook: 1 hr
Total: 1 hr 15 mins
This flavorful, hearty white chicken chili is a delicious alternative to the traditional tomato-based version. Your family is sure to love it as much as ours does!
Servings: 4 servings
Calories: 629kcal


  • 2 tablespoons coconut oil or lard
  • 3 cups cubed boneless chicken I used thighs
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1 whole onion chopped
  • 4 cloves garlic minced
  • 8 ounces green chilies 2 4-ounce cans
  • 6 cups chicken broth
  • 1 tablespoon cumin
  • 1 teaspoon oregano
  • 1/2 teaspoon salt or to taste
  • 1/4 teaspoon white pepper
  • 3/4 cup great northern beans 4.5 oz prepared dried beans or 1 15-oz can drained and rinsed
  • 3/4 cup navy beans 4.5 oz prepared dried beans or 1 15-oz can drained and rinsed
  • 3/4 cup cannellini beans 4.5 oz prepared dried beans or 1 15-oz can drained and rinsed
  • 3/4 cup heavy cream
  • 1 teaspoon glucomannan powder alternatively you can use corn starch, flour, or other thickening agent 

Garnish Options:

  • Cilantro
  • Monterey Jack Cheese and/or Queso Fresco crumbled
  • Sour cream
  • Chopped avocado
  • Finely chopped jalapenos if you like a little kick!


  • In a bowl, season chicken with garlic powder, 1 teaspoon of salt, 1⁄2 teaspoon of black pepper. Heat oil in a 6 quart dutch over medium high heat. Add chicken and brown slightly. Lower heat to medium, cover, and cook for 20-25 minutes, or until chicken is cooked through. Once chicken is cooked, remove from the pot.
  • Raise heat to medium high and saute onions for 2 minutes, add in minced garlic and cook an additional 30 seconds. Add chopped chilies, broth, and seasonings. Mix well, add in chicken again. Cook for 30 minutes.
  • Whisk the glucomannan powder with 2-3 Tablespoons of cold water in a small bowl. Slowly pour into your soup while whisking. The soup should thicken nicely over the next several minutes. If you'd like a thicker soup, use a bit more glucomannan powder (remember, a little goes a long way!)
  • After the soup has been thickened to your desired consistency, turn the temperature down to medium-low and add the cream and beans. Cook for an additional 10-15 minutes until the beans are cooked through.
  • Serve and add the garnishes your family most enjoys! 


Calories: 629kcal | Carbohydrates: 33g | Protein: 29g | Fat: 44g | Saturated Fat: 22g | Cholesterol: 171mg | Sodium: 2532mg | Potassium: 895mg | Fiber: 10g | Sugar: 3g | Vitamin A: 762IU | Vitamin C: 35mg | Calcium: 159mg | Iron: 5mg
courses: Dinner
cuisine: American
keyword: chicken, dinner, main course, soup