Southwest White Chicken Chili with Avocado & Crusty Bread

Name: Southwest White Chicken Chili with Avocado & Crusty Bread
Cook time: 35 min
Total time: 35 min
Cuisine: American, TexMex
Ingredients: 1 avocado; 1 (398 ml) can cannellini (white kidney) beans, drained and rinsed; 0.227 kg chicken breasts, boneless skinless, cut into bite-sized pieces; 236 ml (1 cup) chicken or vegetable broth; 1/2 small bunch cilantro, leaves minced (reserve half for garnish); 2 cloves garlic, minced; 1 jalapeño pepper, seeded and minced; 2 slices whole grain bread, toasted; 1/2 medium yellow onion, small diced; about 1 tbsp virgin coconut oil; 1 tsp cumin; 1/2 tsp dried oregano; 1/2 tsp salt; 1/8 tsp black pepper

11 steps

Cook:35min

A quick Southwest-style white chicken chili with cannellini beans, jalapeño, and cilantro, simmered in broth and topped with diced avocado. Serve with toasted whole grain bread.

Updated at: Sat, 10 Oct 2026 13:49:00 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories540 kcal (27%)

Total Fat20.1 g (29%)

Carbs44.8 g (17%)

Sugars5.4 g (6%)

Protein40.8 g (82%)

Sodium1274.4 mg (64%)

Fiber16.4 g (59%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

1avocado

1 x 398mlcan cannellini beans

white kidney, drained and rinsed

0.23kgchicken breasts boneless skinless

cut into bite-sized pieces

236mlchicken broth

or vegetable

0.5 bunchcilantro

leaves minced, reserve half for garnish

2slices whole grain bread

toasted

0.5yellow onion

medium, small diced

1 Tbspvirgin coconut oil

1 tspcumin

½ tspdried oregano

½ tspsalt

⅛ tspblack pepper

Instructions

Step 1

Heat a medium saucepan over medium heat.

Step 2

Peel and small dice onion. Peel and mince garlic. Wash, seed, and mince jalapeño.

Step 3

Coat bottom of saucepan with oil. Add onion, garlic, and jalapeño. Stirring frequently, cook until onion is softened, 3-4 minutes.

Step 4

Cut chicken into bite-sized pieces.

Step 5

Drain and rinse beans.

Step 6

Add chicken to saucepan and, stirring occasionally, cook until no longer pink, 2-3 minutes.

Step 7

Wash and dry cilantro. Shave leaves off the stems; discard the stems and mince the leaves.

Step 8

Add beans, broth, 1/2 of the cilantro (save the rest for garnishing), cumin, oregano, salt, and pepper. Bring to a boil. Reduce heat to medium-low and simmer, stirring occasionally, for about 10 minutes.

Step 9

Toast bread.

Step 10

Halve and pit avocado; scoop out and medium dice.

Step 11

To serve, add chili to a bowl and garnish with avocado and remaining cilantro. Enjoy!