white bean chicken chili


I came across this simple but delicious recipe from Shauna Niequist book, Bread & Wine – A love letter to life around the table with recipes. It is a fantastic read. You will laugh and possibly cry (if your that type) all in one sitting. She is raw, honest and downright hilarious. I modified the recipe just a bit (adding an onion… because, honestly, when is adding an onion not a good idea?). Hope you enjoy!


1 yellow onion chopped
2 boneless skinless chicken breasts, chopped
2 jars green salsa (fresh is nice too)
4 cans white beans
4 cups chicken broth


In a dutch oven or stockpot, brown the onion (I use a splash of oil).
Add the chopped chicken breast, cook through.
Add beans, salsa & chicken broth.
Bring to a boil, then reduce to a simmer and cover for 1 hour.


I like to serve it with sour cream, pepper jack cheese, limes and fresh cilantro.

1 Comment on white bean chicken chili

  1. Lori Parodi
    February 7, 2017 at 10:33 pm (1 year ago)

    I loved your interview Chels and love this recipe!


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