Hearty White Chicken Chili Recipe

Hearty White Chicken Chili Recipe
Hearty White Chicken Chili Recipe photo by Taste of Home
Publisher Photo

Hearty White Chicken Chili Recipe

Be the first to add a review
Publisher Photo
I developed this scrumptious chicken chili after tasting something similar at a restaurant. Now my family prefers mine. Crispy tortilla strips give each serving pizzazz. —Gail Haile, Scottsmoor, Florida
MAKES:
10 servings
TOTAL TIME:
Prep: 1 hour 20 min. Cook: 45 min.
MAKES:
10 servings
TOTAL TIME:
Prep: 1 hour 20 min. Cook: 45 min.

Ingredients

  • 1 broiler/fryer chicken (3-1/2 pounds), skin removed and cut up
  • 2 celery ribs, cut into chunks
  • 1 small onion, quartered
  • 1 teaspoon whole peppercorns
  • 3/4 teaspoon salt
  • 6 cups water
  • CHILI:
  • 8 corn tortillas (6 inches), cut into 1/4-inch strips
  • 4 teaspoons canola oil, divided
  • 3 celery ribs, chopped
  • 2 medium onions, chopped
  • 2 garlic cloves, minced
  • 1/4 cup all-purpose flour
  • 1 tablespoon ground cumin
  • 1 tablespoon chili powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 cans (15-1/2 ounces each) navy beans, rinsed and drained
  • 2 medium tomatoes, chopped
  • 1/2 cup reduced-fat sour cream
  • 4 green onions, chopped
  • 1/2 cup shredded reduced-fat cheddar cheese

Directions

Place the first six ingredients in a Dutch oven. Bring to a boil. Reduce heat; simmer, covered, 1 hour or until chicken is tender. Remove chicken; cool slightly. Strain broth, discarding vegetables and peppercorns; skim fat from broth. Set broth aside.
Preheat oven to 400°. Remove meat from bones; cut into bite-size pieces and set aside. Discard bones.
In a bowl, toss tortilla strips with 1 teaspoon oil. Arrange strips on a baking sheet coated with cooking spray. Bake 8-12 minutes or until crisp, stirring once.
In a large saucepan, heat remaining oil over medium-high heat. Add celery, onions and garlic; cook and stir 6-8 minutes or until tender. Stir in flour and seasonings until blended. Gradually add 4 cups chicken broth (save remaining broth for another use).
Bring to a boil; cook and stir 1-2 minutes or until slightly thickened. Stir in beans, tomatoes and chicken. Reduce heat; simmer, covered, 15 minutes longer. Top servings with baked tortilla strips, sour cream, green onions and cheese. Yield: 10 servings (2-1/2 quarts).
Originally published as Hearty White Chicken Chili in Taste of Home's Holiday & Celebrations Cookbook Annual 2015, p238

Nutritional Facts

1 serving: 340 calories, 10g fat (3g saturated fat), 58mg cholesterol, 780mg sodium, 37g carbohydrate (6g sugars, 7g fiber), 28g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1 vegetable, 1/2 fat.

  • 1 broiler/fryer chicken (3-1/2 pounds), skin removed and cut up
  • 2 celery ribs, cut into chunks
  • 1 small onion, quartered
  • 1 teaspoon whole peppercorns
  • 3/4 teaspoon salt
  • 6 cups water
  • CHILI:
  • 8 corn tortillas (6 inches), cut into 1/4-inch strips
  • 4 teaspoons canola oil, divided
  • 3 celery ribs, chopped
  • 2 medium onions, chopped
  • 2 garlic cloves, minced
  • 1/4 cup all-purpose flour
  • 1 tablespoon ground cumin
  • 1 tablespoon chili powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 cans (15-1/2 ounces each) navy beans, rinsed and drained
  • 2 medium tomatoes, chopped
  • 1/2 cup reduced-fat sour cream
  • 4 green onions, chopped
  • 1/2 cup shredded reduced-fat cheddar cheese
  1. Place the first six ingredients in a Dutch oven. Bring to a boil. Reduce heat; simmer, covered, 1 hour or until chicken is tender. Remove chicken; cool slightly. Strain broth, discarding vegetables and peppercorns; skim fat from broth. Set broth aside.
  2. Preheat oven to 400°. Remove meat from bones; cut into bite-size pieces and set aside. Discard bones.
  3. In a bowl, toss tortilla strips with 1 teaspoon oil. Arrange strips on a baking sheet coated with cooking spray. Bake 8-12 minutes or until crisp, stirring once.
  4. In a large saucepan, heat remaining oil over medium-high heat. Add celery, onions and garlic; cook and stir 6-8 minutes or until tender. Stir in flour and seasonings until blended. Gradually add 4 cups chicken broth (save remaining broth for another use).
  5. Bring to a boil; cook and stir 1-2 minutes or until slightly thickened. Stir in beans, tomatoes and chicken. Reduce heat; simmer, covered, 15 minutes longer. Top servings with baked tortilla strips, sour cream, green onions and cheese. Yield: 10 servings (2-1/2 quarts).
Originally published as Hearty White Chicken Chili in Taste of Home's Holiday & Celebrations Cookbook Annual 2015, p238

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forHearty White Chicken Chili

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review