Blue White Chicken Chili

The best white beans are Blue! You’ll love this recipe and will have the urge to make it whenever the thermometer dips below 80. Like most chili dishes, this one is best served on day two but don’t let that stop you from serving it on day one. If you’ve never made chicken chili before, you’re in for a real treat. Serves 8.

Total Time35 mins


 1 27-oz can Blue Runner® Spicy Creole Cream Style Navy Beans
 1 tbsp avocado oil
 2 lbs boneless skinless chicken thighs, cut into ½ inch pieces
 2 small poblano chiles, seeds removed, chopped
 1 small white onion, chopped
 1 jalapeno, seeds removed, diced
 2 tsp teaspoons chopped garlic
 2 tsp ground cumin
 1 tsp smoked paprika
 ½ tsp dried oregano
 ¼ tsp garlic powder
 ¼ tsp ground black pepper
 ¼ tsp onion powder
 Salt to taste
 2 4-oz cans chopped green chiles
 1 cup jarred salsa verde
 Juice of 2 limes
 Sour Cream (for garnish)
 Shredded pepper jack cheese (for garnish)
 Cilantro, chopped (for garnish)



In a large Dutch oven set over medium-high heat, add the avocado oil. While oil is heating, coat the chicken in half the lime juice, salt and pepper. Add chicken to the pot and cook until browned, about 15 minutes.


Add the poblanos, onion, and jalapeno. Continue cooking until the onion has softened, about 10 minutes.


Add the garlic, cumin, paprika, oregano, garlic powder, black pepper, onion powder and a large pinch of salt. Stir and cook for 10 minutes until fragrant.


Reduce heat to low and add the green chiles, salsa verde, and can of Blue Runner Spicy Creole Cream Style Navy beans. Cook for 15 minutes, stirring occasionally to bring flavors together.


Bring the heat back up to medium and add the water and lime juice. Bring the chili to a simmer and let it cook, occasionally stirring from the bottom to prevent burning for 1 hour and 15 minutes, until thickened. Add more salt and pepper as needed.


Garnish each bowl of chili with shredded pepper jack cheese, sour cream, chopped cilantro, and squeeze of fresh lime juice.

You May Also Like:

Blue Runner Black Bean SoupYou wouldn’t think soup would be a big deal in a tropical climate like New Orleans, but you’d be wrong. When the temp drops even slightly, we call it gumbo weather. Because you can’t eat gumbo every day, we recommend you try Blue Runner Black Bean Soup. It has an irresistible smoky flavor and is packed with the fiber and veggies your body craves. It’s a perfect warm-me-up from October all the way through to Mardi Gras parade season. To make it extra special, throw on some cilantro, sour cream and minced red onion, mister! Your fam is going to love it. Serves 6.
Bisque BlueThere are two things we love in Louisiana – blue crab and Blue Runner. Add brie (yum) and you’ve got a sweet yet savory bisque your whole family will love at Thanksgiving time or anytime. In case you didn’t know it, the blue crab we enjoy on the Gulf Coast is the same species as the Chesapeake Blue Crab. According to Wikipedia, the blue crab was an important food item for Native Americans and European settlers as early as the 1600s. If it wasn’t served at the first Thanksgiving, it should have been. Yields one gallon
Chicken and Sausage GumboLet’s get this on the record: There is no such thing as gumbo season. Gumbo season is whenever you’re craving something comforting and delicious – a taste of home, if you’re from Louisiana. And if you think seafood gumbo is the only way to go, we’re about to prove you wrong. The fact that Blue Runner makes it so easy to make gumbo that tastes this homemade is gobsmacking – not to mention lip smacking.