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

Spicy White Chili Recipe

Read Reviews (8)
4.76 8
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Meet the Cook: As far as I was concerned, the original version of this dish was fine. But, with a 14-year-old son who can't get enough spice, I added green chilies and other seasonings until I "discovered" a quick and easy chili that he's wild about. -Carlene Bailey, Bradenton, Florida
TOTAL TIME: Prep: 20 min. Cook: 15 min.
MAKES:6-8 servings
TOTAL TIME: Prep: 20 min. Cook: 15 min.
MAKES: 6-8 servings


  • 2 medium onions, chopped
  • 1 tablespoon canola oil
  • 4 garlic cloves, minced
  • 2 cans (4 ounces each) chopped green chilies
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon ground cloves
  • 2 cans (14-1/2 ounces each) chicken broth
  • 4 cups cubed cooked chicken
  • 3 cans (15-1/2 ounces each) great northern beans, rinsed and drained
  • 2 cups (8 ounces) shredded Monterey Jack cheese
  • Sour cream and sliced jalapeno peppers, optional

Nutritional Facts

1 serving (1 each) equals 324 calories, 16 g fat (7 g saturated fat), 87 mg cholesterol, 609 mg sodium, 13 g carbohydrate, 4 g fiber, 31 g protein.


  1. In a Dutch oven or soup kettle, saute onions in oil until tender. Stir in garlic, chilies, cumin, oregano, cayenne and cloves; cook and stir 2-3 minutes more. Add broth, chicken and beans; simmer, uncovered, for 15 minutes.
  2. Remove from the heat. Stir in cheese until melted. Garnish with sour cream and jalapeno peppers if desired. Yield: 6-8 servings (2-1/4 quarts).
Originally published as Spicy White Chili in Country Woman January/February 1996, p33

Nutritional Facts

1 serving (1 each) equals 324 calories, 16 g fat (7 g saturated fat), 87 mg cholesterol, 609 mg sodium, 13 g carbohydrate, 4 g fiber, 31 g protein.

Reviews for Spicy White Chili(8)

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Reviewed Oct. 29, 2013

Absolutely delicious! I used mild green chiles (as recipe didn't indicate mild or hot) and used a warm rotisserie chicken from the grocery store to cut up for the soup. I also used olive oil instead of canola oil simply because I don't like the taste of canola. Did not use jalapenos. I halved the recipe as I generally cook for only 2-3 people, but other than that I made it exactly as the original recipe. So incredibly easy and delicious!! Definitely garnish with a dollop of sour cream. Yum!

Reviewed Dec. 8, 2011

EXCELLENT!!!!! This chili is the best. Not to hot. I only used 1 can of chilies and put in a package of Taco seasoning...FANTASTIC~~~~

Reviewed Nov. 10, 2011

This chili is not near as spicy as you would think but it is very good. To add a little heat, I did garnish with jalapenos as suggested. I also omitted the cloves. This is a keeper!

Reviewed Nov. 6, 2010

Making it again today. I just left out the nutmeg b/c I'm not a fan. My fiancé loves this recipe too. TY for posting it.

Reviewed Jan. 6, 2010

This is the best white chili I've ever had! My whole family loves it. It is requested quite often.

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