Smoky White Bean Chicken Chili w/Fire Roasted Tomatoes

Smoky White Bean Chicken Chili w/Fire Roasted Tomatoes

I promise you will love this chicken chili!  The shredded chicken is sautéed in the smoky spices while the white cannelloni beans add a nice creamy texture!  Then throw in the fire roasted tomatoes and you have quite the chili.  The whole family will love it.  You can freeze left-overs in separate containers so it’s easy to pull out and thaw and reheat one at a time.  Healthy and delicious.  Enjoy!


Smoky White Bean Chicken Chili
This chili has so much flavor and is just quite delicious.  Make a big pot on a Sunday night and enjoy lots of bowls during the week.  It makes a lot!  
Servings 8


  • 1 T olive oil
  • 1 large onion diced
  • 3 garlic cloves minced
  • 3 chicken breasts, cooked and shredded (or used a cooked whole rotisserie chicken and shred it)
  • 1 t smoked paprika
  • 1 t ground cumin
  • 1 t onion powder
  • 1/2 t garlic powder
  • 1/2 t chipotle chile pepper
  • 6 C chicken stock
  • 2 (28 oz) cans diced fire roasted tomatoes
  • 2 (4 oz) cans diced green chiles
  • 3 (14.5 oz) cans white cannelloni (kidney) beans
  • salt and pepper to taste
  • optional avocado cubes for topping
  • optional a dollop of sour cream


  • In a big pot, add the olive oil and saute the onion and garlic until onions are translucent, about 10 minutes.  
  • Then dd the chicken, smoky paprika, ground cumin, onion powder, garlic powder, and chipotle pepper to the pot and continue to cook for an additional 10 minutes covered.  
  • Stir in the chicken stock, diced tomatoes, white beans, and green chiles.  Add salt and pepper to taste.  Bring to a slow boil, uncovered, stirring as needed until the liquid has reduced to your level of preference.
  • Serve in nice big bowls and add any additional toppings.  Enjoy!

This chili will nourish you with vitamin B12, protein and fiber among lots of other nutrients.  Enjoy!