White Bean Chicken Chili
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White Bean Chicken Chili

White Bean Chicken Chili

with Spiced Tortilla Chips

This hearty chili, packed with filling cannellini beans, will keep the winter chills at bay! Crush the spiced tortilla chips over top for a delightful crunch, or use them to scoop up every last bite!


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time25 minutes
Cooking Time


serving amount

340 g

Chicken Breast Tenders

160 g

Hot Pepper

398 mL

Cannellini Beans

2 tbsp

Enchilada Spice Blend

(Contains Sulphites)

1 unit

Chicken Broth Concentrate

1 tsp

Garlic Salt

113 g

Yellow Onion

3 tbsp

Sour Cream

(Contains Milk)

7 g


85 g

Tortilla Chips

Not included in your delivery

0.13 tsp


0.13 tsp


1 tbsp



Nutrition Values

Calories710 kcal
Fat27 g
Saturated Fat9 g
Carbohydrate66 g
Sugar7 g
Dietary Fiber14 g
Protein55 g
Cholesterol125 mg
Sodium1240 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Paper Towel
Large Pot
Small Bowl
Measuring Spoons
Measuring Cups
Baking Sheet



Before starting, preheat the oven to 400˚F. Wash and dry all produce. Core, then cut poblano into 1/4-inch pieces, removing seeds for less heat. (TIP: We suggest using gloves when prepping poblanos!) Peel, then cut onion into 1/4-inch pieces. Roughly chop cilantro. Pat chicken dry with paper towels, then cut into 1-inch pieces. Season with salt and pepper.

Cook chicken and onions

Heat a large pot over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then chicken and onions. Cook, stirring occasionally, until chicken is golden, 3-4 min. Reserve 1 tsp Enchilada Spice Blend (dbl for 4 ppl) in a small bowl. Sprinkle remaining Enchilada Spice Blend over chicken and onions. Cook, stirring constantly, until fragrant, 30 sec.

Cook chili

Add 1 1/4 cups water (dbl for 4 ppl) to the pot with chicken and onions, then stir to combine, scraping up bits at the bottom of the pot. Add beans, including liquid, poblanos and broth concentrate. Season with garlic salt and pepper. Bring to a boil over high. Once boiling, reduce heat to medium. Cook partially covered, stirring occasionally, until chicken is cooked through and veggies are tender, 10-12 min.**

Bake tortilla chips

While chili cooks, arrange tortilla chips in a single layer on an unlined baking sheet. Bake in the middle of the oven until chips are crisp and glistening, 4-5 min. (NOTE: For 4 ppl, use 2 baking sheets. Bake in the top and middle of the oven.) Sprinkle reserved Enchilada Spice Blend over tortillas chips.

Finish chili

Remove the pot with chili from heat. Add half the cilantro. Season with salt and pepper, to taste, then stir to combine.

Finish and serve

Divide chili between bowls. Dollop sour cream over top. Sprinkle with remaining cilantro. Serve spiced tortilla chips alongside for dipping.

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