Mexican White Chili Recipe
Mexican White Chili Recipe photo by Taste of Home

Mexican White Chili Recipe

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White chili may be a little different from what you're used to, but it's sure to warm you up on a chilly night. Cilantro and cumin give this chili an authentic Mexican flavor. —Shari Meissner, Chester, Montana
TOTAL TIME: Prep: 20 min. Cook: 6 hours
MAKES:8 servings
TOTAL TIME: Prep: 20 min. Cook: 6 hours
MAKES: 8 servings


  • 1 tablespoon olive oil
  • 3 medium onions, chopped
  • 2 garlic cloves, minced
  • 4 cups cubed cooked chicken or turkey
  • 2 cans (15 ounces each) white kidney or cannellini beans, rinsed and drained
  • 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
  • 2 cups chicken broth
  • 1 can (4 ounces) chopped green chilies
  • 2 teaspoons ground cumin
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon salt
  • 1/4 cup minced fresh cilantro
  • Optional toppings: corn chips, shredded Monterey Jack cheese and sour cream

Nutritional Facts

1 cup (calculated without toppings) : 271 calories, 8g fat (2g saturated fat), 62mg cholesterol, 561mg sodium, 22g carbohydrate (5g sugars, 6g fiber), 26g protein Diabetic Exchanges:1-1/2 starch, 3 lean meat 1/2 fat


  1. In a large skillet, heat oil over medium-high heat. Add onions; cook and stir until tender. Add garlic; cook 1 minute longer.
  2. Transfer to a 3-qt. slow cooker. Stir in chicken, beans, broth, chilies and dry seasonings.
  3. Cook, covered, on low 6-8 hours or until heated through. Stir in cilantro. If desired, serve with corn chips, cheese and sour cream. Yield: 8 servings (2 quarts).
Originally published as White Chili in Quick Cooking November/December 2002, p21

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Reviewed Feb. 21, 2014

"Very nice! I forgot to get chickpeas, so I used chili beans that I had, but it tasted good. I also added more chiken broth, b/c 2 cups didn't seem like enough. Topped with cheese, sour cream and avocdo."

Reviewed Oct. 28, 2013

"The cumin and cilantro do make this a great tasting recipe if you like those spices. I made it two times: once with ground pork and once with ground turkey. I prefer the pork personally. I added more salt and the optional add ins when I served it. A keeper in our house."

Reviewed Oct. 16, 2013

"Made this two nights ago. Will not make again. Flavor was just Blech. I like a creamy white chili myself."

Reviewed Feb. 28, 2012

"absolutely flavorless!"

Reviewed Jan. 5, 2012

"This is the best chili I have ever made. It is our New Years Day tradition to make a big pot of it and take it up the mountain to have after skiing."

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