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White Chili with Chicken


  • 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


  • 1. 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.
  • 2. 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.

Nutrition Facts

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


Average Rating:
  • Lisajoe77
    Jan 18, 2018

    I use serrano instead of jalape?os and I use 2 more cloves of garlic total of 4 cloves, also extra onions and lime.

    I've made this recipe many times everyone loves it, thank you , Lisa

  • lovejayhawks
    Dec 31, 1969

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

  • lurky27
    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

  • regina_talia
    Jan 29, 2013

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

  • Helem
    Sep 7, 2012

    Simple and tasty.

  • mcavanagh
    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!

  • annicehodge
    Dec 31, 1969

    Omit jalapeno peppers and add instead,

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

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