Becky Luigart-Stayner; Lydia DeGaris-Pursell
4 servings (serving size: 1 1/4 cups)

Swirl in a generous dollop of pesto before serving to liven up this classic white chili.

How to Make It

Step 1

Heat oil in a Dutch oven over medium-high heat. Add onion and chicken; sauté 5 minutes. Add carrot, bell pepper, and celery; sauté 4 minutes. Add chiles and the next 6 ingredients (chiles though broth); bring to a boil.

Step 2

Cover, reduce heat, and simmer 25 minutes. Stir in Classic Pesto.

Step 3

Note: The chili and pesto can be made ahead and frozen for up to 3 months. Prepare and freeze 3 tablespoons Classic Pesto. Prepare the chili without Classic Pesto, and spoon into a freezer-safe container. Cool completely in refrigerator; cover and freeze. Thaw chili and pesto in refrigerator. Place chili in a large skillet; cook over medium-low heat until thoroughly heated, stirring occasionally. Stir in Classic Pesto.

Ratings & Reviews


October 31, 2015
Mostly made this the way it was written, though I didn't measure my veggies and I doubled the broth. Very tasty! Will make this again!

Schmatterson8's Review

June 25, 2012
Good but could use some modifications. I added crushed red pepper but it still wasn't spicy enough. I would add jalapeño next time.

Cmh1001's Review

January 14, 2012
Yum! I just made this and it was really tasty. I added some fresh shredded Parmesan which melted nicely. Also added some red pepper flakes. I normally don't like white chili, but this was very easy, quick, and delish!

boulderjane's Review

January 08, 2012
I've made this many times. It is more of a soup than a chili. One tip--substitute roasted fresh chiles for the canned, the taste is superior. I also add a chopped serrano and extra veggies.

Jazzy1's Review

December 12, 2011
This was very easy to prepare I followed the reciper exactly this time. It turned out well, and is very tasty. I did add a little cheese along with the pesto. This recipe is extremely adaptable and easy to adjust to your own taste.

Buklbny's Review

September 20, 2011
We thought this was just OK. I doubled the spices, and added fresh corn cut off the cob. Didn't really give me that "chicken chili" feel. I served with salad and dinner rolls, and probably won't make again.

rstarrlemaitre's Review

September 12, 2011
A very pleasant bowl of soup - the vegetables and cannellini beans were wonderfully tender and the pesto broth almost silky. I would take other readers' suggestions to spice this up a bit more next time, since currently it wasn't at all spicy - in fact if it was thickened with a roux, I think it would make a nice pot pie filling!

HannahCooks's Review

April 01, 2011
I've made this many times and it's always a hit. Easy to make, and the pesto-chili combination is delightful and unusual. One of my stand-by recipes.

ileen159's Review

January 08, 2011
excellent/easy to prepare/reliable dish to make... always comes out good!

EllenDeller's Review

December 29, 2010
Terrific basic recipe you can adjust easily. Tonight I used three roasted anaheim peppers and a habanero because we like food hot. I even added some leftover turkey gravy! I suggest adding the broth slowly until you see the consistency you prefer. Great with limes, sour cream, and cilantro on the side.