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My sister shared this chili recipe with me. I usually double it and add one extra can of beans, then serve with cheddar biscuits or warmed tortillas. The jalapeno adds just enough heat to notice but not too much for my children. —Kristine Bowles, Albuquerque, New Mexico
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Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Nutritional Facts 1 cup equals 334 calories, 15 g fat (7 g saturated fat), 64 mg cholesterol, 1,063 mg sodium, 25 g carbohydrate, 6 g fiber, 24 g protein.
Originally published as White Bean Chicken Chili in Taste of Home February/March 2008, p31
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Reviewed on Jan. 11, 2011 by AtlantaSunshine
Atlanta is iced in and my husband is saying "Not chicken again!" but he really liked this recipe. Didn't have jalapeno pepper so added diced tomato w/jalapeno peppers. Put beans in blender to "crush" - used 1 can - would double amount next time to try to make thicker. Didn't have time to slow cook. Cooked on stove for 30 minutes and ate with garlic Asiago bread. Yumm!
Reviewed on Jan. 07, 2011 by lilboys02
I made this for the first time last night and my husband told me it was definitely a keeper! I enjoyed it as well, having big chunks of white chicken that I could feed my two year old was great as well! Thanks!
Reviewed on Nov. 29, 2010 by agosda
Very good, if you like it a little thicker ad just a little potato flakes, turned out great!
Reviewed on Nov. 27, 2010 by chelsearae12
Great for a cold day! I add diced jalapeños to mine to give it a little extra kick. I also only put in 2 cups of chicken broth, otherwise it gets too "soupy" and not "chili" enough.
Reviewed on Nov. 17, 2010 by mollydolly78
I added extra chicken, and did not do the pepper as I wasn't sure if my kids would like it. I pureed 1 can of the white beans and added a large can of kidney beans. It would've been good to put a can of black beans, too. This dish has plenty of protein, gluten free. You can use plain Greek yogurt instead of sour cream, and it tastes better with raw cheddar cheese. Last thing I did was not put it on low for 3 hrs, rather I put my crockpot on high. It made the chicken very tender.
Reviewed on Oct. 24, 2010 by viesy777
We loved this! I used home cooked beans and put more in. Also used canned geen chilis. We wanted enough for leftovers so doubled every thing except all the liquid. Delicious!
Reviewed on Oct. 13, 2010 by Honeybez
Making again tonight, my husband loved this and I didn't think he would!
Reviewed on Oct. 11, 2010 by bellariddle
My husband has banned me from calling this "Chili" but rather soup. I doubled everything in the recipe for my larger slowcooker and then cut out 1 cup of liquid. It still came out soupy and I think I would cut out another cup next time. Stille very good for a cold day when all you want is soup ready right when you get home. If you like things spicer don't seed the chili and add more.
Reviewed on Oct. 06, 2010 by autumvaught
This is so yummy! The great thing is, you can make it on the stove or in a crock pot!
Reviewed on Sep. 20, 2010 by asasherwood
very good, cooked in crock pot.
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