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White Chili

 White Chili
Reports Karen Gardiner, a Eutaw, Alabama field editor, "This recipe was given to me by a friend who got it from another friend. The day after I served it, someone called for the recipe, too!"
20 ServingsPrep: 40 min. + soaking Cook: 3-1/2 hours


  • 2 pounds dried great northern beans
  • 1-1/2 cups diced onion
  • 1 tablespoon canola oil
  • 1 tablespoon ground oregano
  • 2 teaspoons ground cumin
  • 1-1/2 teaspoons seasoned salt
  • 1/2 teaspoon cayenne pepper
  • 4-1/2 quarts chicken broth
  • 2 garlic cloves, minced
  • 2 pounds boneless skinless chicken breast halves, cubed
  • 2 cans (4 ounces each) chopped green chilies


  • Sort beans and rinse with cold water. Place beans in a Dutch oven;
  • add water to cover by 2 in. Bring to a boil; boil 2 minutes. Remove
  • from heat; cover and let stand 1 to 4 hours or until beans are
  • softened. Drain and rinse beans, discarding liquid.
  • In a stockpot, saute onion in oil until tender. Combine seasonings;
  • add half to onion mixture. Saute 1 minute. Add beans, broth and
  • garlic; bring to a boil. Reduce heat; cover and simmer 2 hours.
  • Preheat oven to 350°. Coat chicken with remaining seasoning
  • mixture; place in 15x10x1-in. baking pan. Bake 15 minutes or until
  • chicken is no longer pink; add to beans. Stir in chilies. Cover and
  • simmer 1-1/2 to 2 hours or until flavors are blended. Yield: 20

2 of 2

White Chili (continued)

Directions (continued)

  • servings.
Nutritional Facts: One 1-cup serving (prepared with reduced-sodium broth) equals 169 calories, 3 g fat (0 saturated fat), 29 mg cholesterol, 365 mg sodium, 17 g carbohydrate, 0 fiber, 18 g protein. Diabetic Exchanges: 2 lean meat, 1 starch.