Easy White Chicken Chili

Name: Easy White Chicken Chili
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6 servings.
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 chiles; 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

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

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 chiles
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 until chicken is no longer pink, 6-8 minutes, breaking up chicken into crumbles.
Pour one can of beans in a small bowl; mash slightly. Stir mashed beans, remaining can of beans, chiles, seasonings and broth into chicken mixture; bring to a boil. Reduce heat; simmer, covered, until flavors are blended, 12-15 minutes. 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.

Nutrition 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.

Originally published as White Chicken Chili in Simple & Delicious December/January 2016

Reviews

Click stars to rate

Average Rating:

Yvonne

Apr 24, 2019

A good base recipe, ready for your personal touches. I added 3 Tbsp. chopped roasted Hatch chiles (for extra spice
Stephayne

Nov 16, 2018

This is Very Good I don't drain the beans, added 2 cans of Mexican corn, which I didn't drain either. Served with sour cream and shredded cheese. Big family hit. Spicy enough for us without cayenne pepper!
meaganteal

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!!!
DianeC23

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!)