Chicken · Southwestern · 35 min
Southwest White Chicken Chili with Avocado & Crusty Bread
- 35 min
- 2–6 servings
- 649 kcal / serving
A light, creamy chili with tender chicken, cannellini beans, and a bright avocado finish. The bright flavors and cozy texture make a weeknight dinner that comes together in about 35 minutes.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- 1avocado
- 1 (15 oz) cancannellini (white kidney) beans
- ½ lbchicken breasts, boneless skinless
- 8 fl ozchicken or vegetable broth
- ½ small bunchcilantro
- 2 clovesgarlic
- 1jalapeño pepper
- 2 sliceswhole grain bread
- ½ mediumyellow onion
- avocados
- jalapeño peppers
- yellow onions
From the pantry: black pepper, cumin, ground, oregano, dried, salt, virgin coconut oil
Cookware
can opener · chef's knife · colander · cutting board · garlic press (optional) · measuring cups · measuring spoons · medium saucepan · salad spinner (optional) · stirring spoon · toaster (optional)
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More recipes with: chicken breast
More dinner ideas: easy dinners
Shopping list by aisle
Produce
- 1avocado
- ½ small bunchcilantro
- 2 clovesgarlic
- 1jalapeño pepper
- ½ mediumyellow onion
- avocados
- jalapeño peppers
- yellow onions
Meat & seafood
- ½ lbchicken breasts, boneless skinless
Bakery & bread
- 2 sliceswhole grain bread
Pantry & dry goods
- 1 (15 oz) cancannellini (white kidney) beans
- 8 fl ozchicken or vegetable broth
4 aisles for this recipe. Plan a week in MealPot and it merges every dinner into one list in this order, scaled to your household.
Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| avocado | 1 | 2 | 3 |
| cannellini (white kidney) beans | 1 (15 oz) can | 2 (15 oz) cans | 3 (15 oz) cans |
| chicken breasts, boneless skinless | ½ lb | 1 lb | 1 ½ lb |
| chicken or vegetable broth | 8 fl oz | 16 fl oz | 24 fl oz |
| cilantro | ½ small bunch | 1 small bunch | 1 ½ small bunches |
| garlic | 2 cloves | 4 cloves | 6 cloves |
| jalapeño pepper | 1 | 2 | 3 |
| whole grain bread | 2 slices | 4 slices | 6 slices |
| yellow onion | ½ medium | 1 medium | 1 ½ medium |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Heat a medium saucepan over medium heat and add a light coating of coconut oil.
- Dice the yellow onion, mince the garlic, and seed and mince the jalapeño.
- Add the onion, garlic, and jalapeño to the pan and cook, stirring often, until the onion softens, about 3–4 minutes.
- Cut the chicken into bite-sized pieces.
- Rinse and drain the cannellini beans.
- Stir the chicken into the pan and cook until no pink remains, 2–3 minutes.
- Wash, dry, and roughly chop the cilantro leaves, discarding the stems.
- Add the beans, broth, half of the cilantro, cumin, oregano, salt, and pepper to the pot. Bring to a boil, then reduce to a simmer and cook about 10 minutes.
- Toast the slices of whole grain bread until lightly browned.
- Halve and pit the avocado, then scoop out and dice the flesh.
- Ladle the chili into bowls and top with avocado and the remaining cilantro before serving.
Two tips
- Prep the onion, garlic, jalapeño, and cilantro a little ahead of time to speed up cooking.
- Serve with the toasted bread on the side for dipping or spoon into bowls for easier eating.
Nutrition per serving
- Calories
- 649 kcal
- Protein
- 46 g
- Carbs
- 58 g
- Fat
- 28 g
- Fiber
- 18 g
- Sodium
- 531 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.