Easy White Chicken Chili Recipe

4.5 2 2
Easy White Chicken Chili Recipe
Easy White Chicken Chili Recipe photo by Taste of Home
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Easy White Chicken Chili Recipe

Read Reviews
4.5 2 2
Publisher Photo
Chili is one of our best cold-weather strategies. We use chicken and white beans for a twist on the regular bowl of red. It’s soothing comfort food. —Rachel Lewis, Danville, Virginia
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1 pound lean ground chicken
  • 1 medium onion, chopped
  • 2 cans (15 ounces each) cannellini beans, rinsed and drained
  • 1 can (4 ounces) chopped green chilies
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon pepper
  • 1 can (14-1/2 ounces) reduced-sodium chicken broth
  • Optional toppings: reduced-fat sour cream, shredded cheddar cheese and chopped fresh cilantro

Directions

In a large saucepan, cook chicken and onion over medium-high heat 6-8 minutes or until chicken is no longer pink, breaking up chicken into crumbles.
Place one can of beans in a small bowl; mash slightly. Stir mashed beans, remaining can of beans, chilies, seasonings and broth into chicken mixture; bring to a boil. Reduce heat; simmer, covered, 12-15 minutes or until flavors are blended. Serve with toppings as desired.
Freeze option: Freeze cooled chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth if necessary.
Yield: 6 servings.
Originally published as Easy White Chicken Chili in Simple & Delicious December/January 2016

Nutritional Facts

1 cup: 228 calories, 5g fat (1g saturated fat), 54mg cholesterol, 504mg sodium, 23g carbohydrate (1g sugars, 6g fiber), 22g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 starch.

  • 1 pound lean ground chicken
  • 1 medium onion, chopped
  • 2 cans (15 ounces each) cannellini beans, rinsed and drained
  • 1 can (4 ounces) chopped green chilies
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon pepper
  • 1 can (14-1/2 ounces) reduced-sodium chicken broth
  • Optional toppings: reduced-fat sour cream, shredded cheddar cheese and chopped fresh cilantro
  1. In a large saucepan, cook chicken and onion over medium-high heat 6-8 minutes or until chicken is no longer pink, breaking up chicken into crumbles.
  2. Place one can of beans in a small bowl; mash slightly. Stir mashed beans, remaining can of beans, chilies, seasonings and broth into chicken mixture; bring to a boil. Reduce heat; simmer, covered, 12-15 minutes or until flavors are blended. Serve with toppings as desired.
    Freeze option: Freeze cooled chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth if necessary.
    Yield: 6 servings.
Originally published as Easy White Chicken Chili in Simple & Delicious December/January 2016

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Reviews forEasy White Chicken Chili

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MY REVIEW
meaganteal User ID: 814898 247491
Reviewed Apr. 25, 2016

"Wow---this was such a delicious, easy weeknight meal. I used leftover chicken from baked chicken quarters the night before. I also used 1 can great northern beans and 1 can of pinto beans with jalapenos. The flavor was fantastic!!!"

MY REVIEW
DianeC23 User ID: 141506 240649
Reviewed Dec. 30, 2015

"Very easy and tasty. I used shredded chicken that I had leftover rather than ground chicken, and everyone loved it. We'll be making this again. (It's great served with corn muffins, too!)"

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