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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
This recipe is:
Contest Winning
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 Apr. 10, 2013 by rockinrobynski
Perfect recipe for anyone on a dairy free-gluten free diet. Really tasty! I used frozen precooked chicken the first time I made it to save on time.
Reviewed on Feb. 08, 2013 by Coop1023
Loved this chicken chili! I did substitute a roasted chicken for the chicken breast as I was in a hurry, and it was FAB! Doubled the recipe and ate it for a week! Kids, husband, everyone loved it. Great recipe!
Reviewed on Feb. 05, 2013 by crclk14
This was really good. I omitted the cheese and sour cream and served it with cornbread. Mmmm.
Reviewed on Jan. 28, 2013 by Kathy Dotson
So good! I also added another can of beans and that helped to thicken it. I also used just rotisserie chicken and added it at the end. We topped the dish with a little Mexican shredded cheese, sour cream, cilantro, and hot green salsa. Cornbread on the side!
Reviewed on Jan. 27, 2013 by kerrynjames
This dish had a great flavor and was easy to make, but I ended up with more of a soup than a chili. Next time I make it, I'm using 3/4 of the suggested liquids and I'm making it on the stove rather than in the crockpot so it has a chance to simmer down a bit.
Reviewed on Jan. 21, 2013 by Jenna6225
One of my favorites! I make this all the time. My dad is a very picky eater and he even eats this. Highly recommended!
Reviewed on Jan. 20, 2013 by woyelk
This recipe was very good. We ate it with biscuits, so we didn't mind that it was a little soupy. It was not as spicy as many chilies, but had an excellent blend of flavors. Yum!
Reviewed on Jan. 20, 2013 by Matteo83
Hey guys, I am in the planning stage of attempting this recipe in my crock pot. I was wondering how much should I increase the ingredients of the recipe by if I wanted to fill a 5qt crock put? Should I double the recipe?
Reviewed on Jan. 17, 2013 by jociadam
I can see why this recipe is contest winning! I followed the original poster's suggestion about doubling and adding an extra can of beans and it is extremely good. I have made this for guests and they always want the recipe. We have this at least once a month, but I could eat it every week.
Reviewed on Jan. 16, 2013 by jumpseatjen
I doubled this and used 1 can of black beans in place of the kidney beans. I also cooked chicken tenderloins and then shredded them before I added them to the chili. Served it with cheesy Italian monkey bread. The flavor was GREAT!!! My only complaint was that with the broth, it was a thinner consistency than what I was hoping for, and I guess I didn't mash my beans enough to make it thicker. Otherwise we really liked it!!!!
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