I love the fall and winter because it is soup season and this White Bean Chicken Chili is one of our favorites!

I’m a sneaky mama and love to find ways to add Dark Leafy Greens!  Soups, stews and chili make that task E-A-S-Y!

This recipe is fab-u-lous, it’s always hit + it’s easy to make!

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White Bean Chicken Chili


  • 1/2 pound boneless skinless chicken breast tenderloins (cheaper than the breast pieces)
  • 15 oz can Great Northern Beans (or other white beans)
  • 3 cups kale, stems removed and chopped small
  • 1 large carrot, shredded* (at least 1 cup)
  • 1 cup yellow onion, minced finely
  • 32 oz box of organic chicken or veggie broth
  • 1 tsp garlic powder or 1 clove minced onion
  • 1 tsp chili powder
  • 2 tbsp Italian seasoning
  • 1/2 cup half & half or hemp milk
  • 1 tbsp olive oil


Tip: I do this all in one pot to save on clean up. 

Cut the chicken tenderloins into small half inch pieces.  Warm the olive oil in a large stock pot (I use my cast iron dutch oven) and add the chicken pieces over medium heat.  Cook until the chicken is white all the way through, about 5 minutes since they are small pieces.  Set the chicken aside.

Saute the carrots and onion in the stock pot until soft, about 5 minutes.  Now add all the ingredients into the pot, bring to a boil and simmer for about 5 minutes.

Sounds a bit like 5 minutes is my magic number.  😉  Serve and enjoy.  You can top with diced avocado.  I do!

*To make easy work of this I use my food processor.


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