White Bean Chicken Chili Soup

This savory chili soup with tender white beans and chunks of chicken is accented with spices and green chilies and served with a topping of grated pepper jack cheese.


  • 1 pound large white beans, soaked overnight in water and drained
  • 1/4 cup Kitchen Accomplice Chicken Broth Concentrate or 1/2 cup Kitchen Accomplice Organic Chicken Bone Broth Concentrate
  • 6 cups water, plus additional, as needed
  • 2 cloves garlic, minced
  • 2 medium onions, diced, divided
  • 1 tablespoon canola oil
  • 2 cans (4 ounces each) diced green chilies
  • 2 teaspoons ground cumin
  • 1 1/2 teaspoons dried oregano
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon cayenne pepper, or to taste
  • 4 cups diced cooked chicken breasts
  • Salt and ground black pepper
  • Grated pepper jack cheese, for garnish


Combine the beans, Kitchen Accomplice Chicken Broth Concentrate or Chicken Bone Broth Concentrate, water, garlic, and half the diced onion in a large soup pot and bring to a boil. Reduce heat and simmer until the beans are very soft, 3 hours or more. Add more water, if necessary, to make sure the beans are covered with liquid as they cook.

When the beans are almost done cooking, sauté the remaining onion in a small skillet with the oil until tender. Add the chilies and seasonings and mix thoroughly; add this mixture to the beans when they are done cooking.

Stir in the chicken and continue to simmer very gently for 30 minutes to allow the flavors to blend. Season to taste with salt and pepper. Serve the chili topped with grated pepper jack cheese.

Serves 8.

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