top of page

Irene's White Bean Chili

This creamy and flavorful chicken and white beans chili is currently a favorite in my house. It’s delicious and quite a bit healthier than the classic version. I used canned beans, but dry ones can also be used. It’s so easy! Also, I am not using cream cheese but thickening the chili with cornstarch and coconut milk instead of half and half. It’s my favorite way to make creamy soups! This White Chicken Chili is packed with chicken, beans and green chiles.


2 cups canned Great Northen Beans rinsed

1.5 lbs chicken breasts RAW

3 garlic cloves minced

1 small yellow onion

2 celery stalks chopped

2 teaspoons ground cumin

1/2 teaspoon dried oregano

1/2 teaspoon ground coriander

4 cups of water

2- 4 oz cans green chiles

1 can coconut milk full fat (found in Asian section)

1 cup whole kernel corn optional

Toppings: Cheddar cheese, greek yogurt or sour cream, avocado, corn starch to thicken if needed.

Toppings: Cheddar cheese, greek yogurt or sour cream, avocado, and cilantro .

Use corn starch to thicken if needed .


Add all ingredients except for the coconut milk and toppings to your INSTANT POT or CROCKPOT. When finished add the coconut milk . This is to give it the creamy base without adding the fat. It will not taste like coconut!

IP cooking time - 20 minutes slow release.

CP cooking time - 6 hours low/ 4 hours high

If you want to thicken chili mix 2 tbsp corn starch to 1/2 cup warm water and stir mixture into cooked chili.

Garnish with toppings.

Makes 12 servings . Each serving is 1 cup.


Do you suffer from PORTION DISTORTION? Most likely you do! Most Americans have no idea what a true portion size is because we have been misled over the years by supersized - great valued food combos that have lead to the obesity rate of our nation hitting an all-time high. Listen to my podcast and learn how you can change your behavior to avoid overeating and changing your distorted view of portion sizes.

927 views0 comments

Recent Posts

See All


bottom of page