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Recipe: Chicken, White Bean, and Spinach Chili

Nothing better than a warm, hearty, healthy soup on a crisp winter day, while WATCHING FOOTBALL!

Chicken, White Bean, and Spinach Chili


1 tablespoon olive oil

1 medium onion, chopped

4 cloves garlic, minced

1 Tbsp. fresh thyme, chopped (or 1 tsp. dried)

2 x 16-oz.cans cannellini beans or other white beans, rinsed &drained

1/2 cup water

4 canned plum tomatoes, drained (organic if possible)

1 x 14-ounce low sodium chicken broth (organic if possible)

3 cups baby spinach, chopped (organic if possible)

2 cups shredded skinless, boneless rotisserie chicken breast (already cooked)

1/4 tsp. sea salt

1/4 tsp. fresh ground black pepper


1. Heat olive oil in a medium saucepan over medium-high heat. Add onion. Cook for about 5 minutes or until soft.

2. Add garlic and thyme; cook 1 minute.

3. Add the beans, water, tomatoes, and broth. Increase heat to high until stew begins to simmer.

4. Reduce heat; let simmer for about 5 minutes, stirring. Add more water, if needed.

5. Stir in the spinach, and cook until wilted.

6. Add chicken; cook for 2 minutes. Season with salt and pepper.


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