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White Chili with Chicken Recipe

White Chili with Chicken Recipe photo by Taste of Home

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Folks who enjoy a change from traditional tomato-based chilies will enjoy this version from Christy Campos of Richmond, Virginia. The flavorful blend has tender chunks of chicken, white beans and just enough zip.

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White Chili with Chicken Recipe

Prep/Total Time: 30 min.

Yield: 6 Servings

15 15 30

Ingredients

1 medium onion, chopped
1 jalapeno pepper, seeded and chopped, optional
1 tablespoon canola oil
2 garlic cloves, minced
4 cups chicken broth
2 cans (15-1/2 ounces each) great northern beans, rinsed and drained
2 tablespoons minced fresh parsley
1 tablespoon lime juice
1 to 1-1/4 teaspoons ground cumin
2 tablespoons cornstarch
1/4 cup cold water
2 cups cubed cooked chicken

Directions

In a large saucepan, cook onion and jalapeno if desired in oil until tender. Add garlic; cook 1 minute longer. Stir in the broth, beans, parsley, lime juice and cumin; bring to a boil. Reduce heat; cover and simmer for 10 minutes, stirring occasionally.
Combine cornstarch and water until smooth; gradually stir into chili. Add chicken. Bring to a boil; cook and stir for 2 minutes or until thickened. Yield: 6 servings.

Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutritional Facts 1 serving (1 cup) equals 202 calories, 6 g fat (1 g saturated fat), 42 mg cholesterol, 833 mg sodium, 17 g carbohydrate, 4 g fiber, 19 g protein.

Originally published as White Chili with Chicken in Quick Cooking September/October 2000, p19

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White Chili with Chicken

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Reviewed on Jan. 29, 2013 by regina_talia

Awesome recipe just the way it is! I will definitely be making it again.

Reviewed on Sep. 07, 2012 by Helem

Simple and tasty.

Reviewed on Jan. 11, 2010 by mcavanagh

My family loved this recipe and wanted me to make it again the next week. I replaced the jalapeno with a small can of mild green chilis. It's a quick, nutritious comfort food!

Reviewed on Apr. 13, 2008 by annicehodge

Omit jalapeno peppers and add instead,

1 (8oz) block Monterey Jack cheese with jalapeno peppers, cut into chunks