Spiced Chicken & White Bean Chili

By AislePrompt Editorial · Published 2026-04-07 · Updated 2026-04-07

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A smoky, protein-packed chili with seared chicken thighs, cannellini beans, green chiles and warming spices, simmered until the chicken shreds. Perfect for weeknight dinners. This American-inspired soup recipe (high protein), ready in about 65 minutes, pairs chicken thighs, low-sodium chicken broth, cannellini beans for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 55 min Serves 6 American cuisine 380 cal/serving

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Ingredients

24 oz chicken thighs
3 cups low-sodium chicken broth
1 can (15 oz) cannellini beans
1 can (14 oz) fire-roasted tomatoes
1/2 cup diced green chiles
1 tsp cumin
1 tsp smoked paprika
1/2 tsp onion powder
1/2 tsp garlic powder
1 tbsp olive oil

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Instructions

Step 1: Pat 24 oz chicken thighs dry, season with 1/2 tsp salt and 1/4 tsp black pepper. Heat 1 tbsp olive oil in a large pot over medium-high heat, then sear chicken for 4-5 minutes per side until golden brown, removing to a plate.
Step 2: Add 1/2 cup diced green chiles to the pot and cook for 2 minutes until softened. Stir in 1 tsp cumin, 1 tsp smoked paprika, 1/2 tsp onion powder, and 1/2 tsp garlic powder, cooking for 1 minute until fragrant.
Step 3: Pour in 3 cups low-sodium chicken broth, 1 can fire-roasted tomatoes (with juices), and 1 can drained cannellini beans. Return chicken to the pot, bring to a simmer, then reduce heat to low.
Step 4: Cover and simmer for 30 minutes until chicken is tender. Remove chicken, shred with two forks, and return to the pot. Simmer uncovered for 10 more minutes to thicken slightly, stirring occasionally.