Black and White Bean Chicken Chili

Total Time
30 mins
20 mins

A hearty soup that is a meal in a bowl.

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  1. Heat oil in dutch oven or large saucepan over medium-high heat. Add onions and garlic; cook until onions are tender.
  2. (Have chicken broth ready) Stir in flour, chili powder, cumin and salt. Note: If you use a bullion cube to make the chicken broth, you might want to reduce or leave out the salt.
  3. Gradually stir in chicken broth until thickened. Add 2 cups of milk and continue stirring.
  4. Add remaining ingredients except cilantro; stir to combine. Bring to a low boil, but watch for scorching of milk.
  5. Reduce heat; simmer 15 minutes. Stir in chopped cilantro.
  6. Garnish with crushed taco chips, sour cream, fresh cilantro and hot sauce if you like.
Most Helpful

5 5

This was a very good recipe. I did as most people do, and did just a little alteration to it. I left out the corn, added a 2nd can of white beans. Along with the seasonings that it list, I also added a tsp of Chipotle Chili Powder. I really like spicy, so I think next time I may dice up a habanero into it along with the green chilis.

5 5

Very good, mild flavored chili. I am not a big fan of spicy things, but might up the spices in this one a bit next time. For kids though, this would be perfect and it is easy to add more heat to individual servings as desired. The milk and flour gives it a nice, creamy texture that is wonderful! This was very easy to make and everyone loves it with cheese, avocado, sour cream and the crushed tortilla chips. Thanks for sharing!

5 5

I chose this recipe because I liked your photo so much! The milk and the two types of beans gave it a nice creamy texture (like a chowder). Avocado made a perfect topping. I will enjoy making this again. Thanks Pam, for another great recipe.