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Mexican White Chili

 Mexican White Chili
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
8 ServingsPrep: 20 min. Cook: 6 hours


  • 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


  • In a large skillet, heat oil over medium-high heat. Add onions; cook
  • and stir until tender. Add garlic; cook 1 minute longer.
  • Transfer to a 3-qt. slow cooker. Stir in chicken, beans, broth,
  • chilies and dry seasonings.
  • Cook, covered, on low 6-8 hours or until heated through. Stir in

2 of 2

Mexican White Chili (continued)

Directions (continued)

  • cilantro. If desired, serve with corn chips, cheese and sour cream.
  • Yield: 8 servings (2 quarts).
Nutritional Facts: 1 cup (calculated without toppings) equals 271 calories, 8 g fat (2 g saturated fat), 62 mg cholesterol, 561 mg sodium, 22 g carbohydrate, 6 g fiber, 26 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.