Becky Luigart-Stayner; Lydia DeGaris-Pursell
Yield
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

Yummy!

katiesmith
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

boulderjane
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

Cmh1001
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

Mary51
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

ileen159
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

Jazzy1
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

dizzydoggy
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

Snoochee
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

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

EllenDeller's Review

mez229
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.