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White Chili with Chicken

 White Chili with Chicken
Folks who enjoy a change from traditional tomato-based chilies will enjoy this version from Christy Campos of Richmond, Virginia. The flavorful blend has tender chunks of chicken, white beans and just enough zip.
6 ServingsPrep/Total Time: 30 min.

Ingredients

  • 1 medium onion, chopped
  • 1 jalapeno pepper, seeded and chopped, optional
  • 1 tablespoon canola oil
  • 2 garlic cloves, minced
  • 4 cups chicken broth
  • 2 cans (15-1/2 ounces each) great northern beans, rinsed and drained
  • 2 tablespoons minced fresh parsley
  • 1 tablespoon lime juice
  • 1 to 1-1/4 teaspoons ground cumin
  • 2 tablespoons cornstarch
  • 1/4 cup cold water
  • 2 cups cubed cooked chicken

Directions

  • In a large saucepan, cook onion and jalapeno if desired in oil until
  • tender. Add garlic; cook 1 minute longer. Stir in the broth, beans,
  • parsley, lime juice and cumin; bring to a boil. Reduce heat; cover
  • and simmer for 10 minutes, stirring occasionally.
  • Combine cornstarch and water until smooth; gradually stir into chili.
  • Add chicken. Bring to a boil; cook and stir for 2 minutes or until
  • thickened. Yield: 6 servings.
Nutritional Facts: 1 serving (1 cup) equals 202 calories,

2 of 2

White Chili with Chicken (continued)

Nutritional Facts: 6 g fat (1 g saturated fat), 42 mg cholesterol, 833 mg sodium, 17 g carbohydrate, 4 g fiber, 19 g protein.