White Chili with Chicken Recipe

4.5 6 7
White Chili with Chicken Recipe
White Chili with Chicken Recipe photo by Taste of Home
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White Chili with Chicken Recipe

Read Reviews
4.5 6 7
Publisher Photo
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.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1 medium onion, chopped
  • 1 jalapeno pepper, seeded and chopped, * optional
  • 2 garlic cloves, minced
  • 1 tablespoon vegetable oil
  • 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, jalapeno if desired and garlic in oil until tender. Stir in 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; stir into chili. Add chicken. Bring to a boil; cook and stir for 2 minutes or until thickened. Yield: 6 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as White Chili with Chicken in Quick Cooking September/October 2000, p19

Nutritional Facts

1 cup: 202 calories, 6g fat (1g saturated fat), 42mg cholesterol, 833mg sodium, 17g carbohydrate (2g sugars, 4g fiber), 19g protein.

  • 1 medium onion, chopped
  • 1 jalapeno pepper, seeded and chopped, * optional
  • 2 garlic cloves, minced
  • 1 tablespoon vegetable oil
  • 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
  1. In a large saucepan, cook onion, jalapeno if desired and garlic in oil until tender. Stir in 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; stir into chili. Add chicken. Bring to a boil; cook and stir for 2 minutes or until thickened. Yield: 6 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as White Chili with Chicken in Quick Cooking September/October 2000, p19

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Reviews forWhite Chili with Chicken

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lovejayhawks User ID: 7697628 87235
Reviewed Mar. 1, 2014

"This is a great recipe. I like the zip...but if you're a wimp you might cut the cayenne. Will definitely make again."

MY REVIEW
lurky27 User ID: 1251896 25422
Reviewed Dec. 30, 2013

"Delish! My husband surprised me by cooking this at home all by himself while I had to work late one night. Great recipe.~ Theresa"

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regina_talia User ID: 7111526 59932
Reviewed Jan. 29, 2013

"Awesome recipe just the way it is! I will definitely be making it again."

MY REVIEW
Helem User ID: 3356086 71308
Reviewed Sep. 7, 2012

"Simple and tasty."

MY REVIEW
mcavanagh User ID: 4596783 80546
Reviewed Jan. 11, 2010

"My family loved this recipe and wanted me to make it again the next week. I replaced the jalapeno with a small can of mild green chilis. It's a quick, nutritious comfort food!"

MY REVIEW
annicehodge User ID: 2898684 44264
Reviewed Apr. 13, 2008

"Omit jalapeno peppers and add instead,

1 (8oz) block Monterey Jack cheese with jalapeno peppers, cut into chunks"

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