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

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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
TOTAL TIME: Prep: 1 hour 20 min. Cook: 45 min.
MAKES:10 servings
TOTAL TIME: Prep: 1 hour 20 min. Cook: 45 min.
MAKES: 10 servings


  • 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

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. 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

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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