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Chicken Chili with White Beans and Chipotles

chkn-chili Leigh Beisch


  • 2 teaspoons olive oil
  • 1 cup finely chopped onion
  • 1 teaspoon ground cumin
  • 3 (15.5-ounce) cans Great Northern beans, rinsed and drained
  • 2 cups fat-free, less-sodium chicken broth
  • 1 (7-ounce) can chipotle chiles in adobo sauce
  • 2 cups diced cooked chicken breast
  • 1 tablespoon chopped fresh cilantro


Heat oil in a nonstick saucepan over medium heat. Add onion; sauté until soft. Add cumin, beans, and broth to pan. Remove seeds from 1 chile; chop chile. Add chile and 2 teaspoons adobo sauce to bean mixture; bring to a boil. Reduce heat; simmer 15 minutes. Blend 1 cup bean mixture in a blender or food processor until smooth. Return puree to pan; add chicken. Cook 5 minutes or until thoroughly heated; stir in cilantro.

  • Yield: Serves 4 (serving size: 1 1/2 cups)

Nutritional Information

Calories per serving: 431
Fat per serving: 5g
Saturated fat per serving: 1g
Monounsaturated fat per serving: 3g
Polyunsaturated fat per serving: 1g
Protein per serving: 42g
Carbohydrate per serving: 55g
Fiber per serving: 17g
Cholesterol per serving: 60mg
Iron per serving: 6mg
Sodium per serving: 606mg
Calcium per serving: 175mg

Good to Know

Beans are a great source of fiber. Beans mixed with rice are a great source of complete protein.

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