White Chicken Chili

Here's a 30-minute Mexican-style chili that's loaded with chicken, beans and zesty flavor!

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Servings 9

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( 6 ) Ratings

6 Ratings

5 Stars 83%

4 Stars

3 Stars

2 Stars 17%

1 Stars

Member Reviews ( 6 )

14727150-e28c-479d-a453-33be88ee684b

ingredients 12
Prep Time 30 min
Total Time 30 min

Ingredients

1: tablespoon vegetable oil

1: large onion, chopped (1 cup)

2: cloves garlic, finely chopped

1: lb boneless skinless chicken breasts, cut into bite-size pieces

3: cans (14 oz each) chicken broth

2: cans (15 oz each) cannellini beans, drained

2: cans (4.5 oz each) Old El Paso® chopped green chiles, drained

1: teaspoon dried oregano leaves

1/2: teaspoon ground cumin

: Dash ground red pepper (cayenne), if desired

1 1/2: cups shredded Monterey Jack cheese (6 oz)

: Chopped fresh cilantro, if desired

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Directions

1 In 4-quart saucepan or Dutch oven, heat oil over medium-high heat until hot. Add onion, garlic and chicken; cook and stir until chicken is no longer pink.
2 Stir in remaining ingredients except cheese and cilantro. Heat to boiling. Reduce heat to low; simmer 10 to 15 minutes to blend flavors, stirring occasionally.
3 To serve, spoon chili into soup bowls. Top each serving with cheese and cilantro.

EXPERT TIPS

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Expert Tips

White chili--usually made with white beans, chicken and chilies instead of red beans, beef and tomatoes--is still packed with plenty of spicy chili flavor. You can add more kick by increasing the amount of red pepper sauce.

Keep a package of frozen diced cooked chicken in the freezer. It's a lifesaver when you're in a hurry and don't have time to cut chicken into pieces.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving (1 Cup)

Calories: 290
Calories from Fat: 90),

% Daily Value

Total Fat: 10g; 10%
(Saturated Fat 4 1/2g, 4 1/2% Trans Fat 0g 0% ),
Cholesterol: 45mg; 45%;
Sodium: 1410mg; 1410%;
Total Carbohydrate: 24g; 24%
(Dietary Fiber 6g 6% Sugars 2g 2% ),
Protein: 27g; 27%

% Daily Value*:

Vitamin A: 15%;
Vitamin C: 4%;
Calcium: 25%;
Iron: 25%;

Exchanges:

1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 3 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;

Carbohydrate Choices:

1 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

Write a Review

Dana2228

report Posted Feb. 12, 2013 9:20 AM

Easy and sooo good..

schmsl

report Posted Nov. 20, 2012 10:18 AM

Delicious ! Easy ! Perfect hearty soup for the winter.

Loripoo92

report Posted Apr. 28, 2012 5:58 PM

I absolutely love this recipe. I have made it 4 times. I have also used ground chicken instead of cubed. I prefer the ground chicken. I also add 1 more can of Green Chiles and 1/2 tsp more Cumin than it calls for.

sandyrungirl

report Posted Jan. 28, 2012 9:25 AM

I love this recipe. When we have a crowd for chili I always offer this and everyone loves it. Serve with a Mexican Cornbread muffins and you're sure to have a hit.

alaska99

report Posted Sep. 10, 2010 9:54 AM

It was delicious. I let the chili simmer longer than the recipe called for and added some frozen corn that I had on hand. Had the time to cook it longer and wanted to allow the beans a little more time to soak up the yummy flavors. Also, our store was out of the beans that the recipe called for so I used canned white northern beans. They were great. Next time I might add some black beans as well. Great meal idea on a dreary day like we had yesterday.