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White Bean Chicken Chile

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I LOVE white bean chile!  Creamy white beans, mild chilies, and subtle spices that even the little kids enjoy on a dreary day.  This recipe is for canning the white bean chile, but I’ll also give you instructions for cooking a pot for dinner.  Corn bread muffins go crazy-well with this delicious chile!

White Bean Chicken Chile

Pre-soak the beans over-night in cold water or quick-soak them by boiling for 2 minutes, remove from heat, cover and let sit 1 hour.  Drain the beans and rinse with cold water.

For Cooking a Pot of White Bean Chile

Put the beans in a pot and add enough water or chicken stock to cover the beans by about 2 inches.  Because you are cooking the beans for several hours, water will work well, but if you want extra flavor, use stock.  Add the onions, garlic, oregano and cilantro.  Gently simmer for about 2 hours.  When the beans are just beginning to get tender, add everything else but the chicken and corn.  Cook for about an hour longer.  Add the chicken and corn about 5 minutes before you eat, so they don’t get over cooked.  Garnish with chopped cilantro, red onion and sour cream.

For Canning White Bean Chile

Add all of the ingredients, except the chicken and corn, to a large pot and simmer 30 minutes.  Add the chicken and corn at the very end, then ladle into sterile quart jars and process 90 minutes at the weight according to your altitude.
Remember that you must a pressure canner to safely process this chile!

White Bean Chicken Chile
Recipe type: Soup
This recipe is for canning, cook the beans a few hours longer if you wish to eat that day.
  • 1 lb dried white beans (northern, navy or cannellini)
  • 1 large, precooked chicken breast, cut into chunks
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1 rib celery
  • 1 passilla or bell pepper
  • 6 cups chicken stock
  • 1 cup corn (I like the frozen "roasted" corn at Trader Joe's)
  • 1 tsp ground cumin
  • ½ tsp smoked paprika
  • ½ tsp ground coriander
  • 1 tsp chile powder
  • ¼ tsp cayenne
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 bay leaf
  • 1 Tbs oregano
  • ¼ cup chopped cilantro
  • 1 lime, juiced
  1. Pre-soak beans over night or quick-cook and let sit 1 hour. Drain and rinse beans.
  2. Add everything to a large pot except the chicken and corn, simmer 30 minutes.
  3. Add the chicken and corn.
  4. Ladle into sterile quart jars, leaving a 1-inch headpiece, and process 90 minutes at the weight suitable for your altitude.


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