White Chicken Chili

19 Reviews
ADD YOUR REVIEW
Lee Harrelson; Styling: Jan Gautro, Laura Martin
Yield
8 servings
By Mercy Ingraham
October 2004
RECIPE BY Cooking Light

When the cold weather season starts to feel endless, take a break from traditional chili and warm up with a steaming bowl of this white chicken chili. Loaded with tender chicken and creamy white beans, this easy weeknight dish is both hearty and healthy. Hot sauce and green chilis add a kick of heat to this white bean chicken chili, while shredded Monterey Jack cheese mellows out the spice. Making eight servings, this white chicken chili recipe is ideal for family gatherings around the holidays. Top your bowl of white chicken chili with crushed tortilla chips for a satisfying crunch.

Ingredients

  • Cooking spray
  • 2 pounds skinless, boneless chicken breast, cut into bite-sized pieces
  • 2 cups finely chopped onion
  • 2 garlic cloves, minced
  • 2 teaspoons ground cumin
  • 1/2 teaspoon dried oregano
  • 1 teaspoon ground coriander
  • 2 (4.5-ounce) cans chopped green chiles, undrained
  • 1 cup water
  • 2 (15.5-ounce) cans cannellini beans, rinsed and drained (such as Goya)
  • 1 (14-ounce) can fat-free, less-sodium chicken broth
  • 1/2 teaspoon hot pepper sauce
  • 1 cup (4 ounces) shredded Monterey Jack cheese
  • 1/2 cup chopped fresh cilantro
  • 1/2 cup chopped green onions

Nutritional Information

  • Calories 233
  • Caloriesfromfat 23%
  • Fat 5.9g
  • Satfat 3.1g
  • Monofat 1.6g
  • Polyfat 0.5g
  • Protein 32.7g
  • Carbohydrate 11.7g
  • Fiber 3.4g
  • Cholesterol 78mg
  • Iron 3.2mg
  • Sodium 694mg
  • Calcium 180mg

How to Make It

Step 1

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add chicken to pan; cook 10 minutes or until browned, stirring frequently.

Step 2

Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add onion to pan; sauté 6 minutes or until tender, stirring frequently. Add garlic; sauté 2 minutes, stirring frequently. Stir in cumin, dried oregano, and coriander; sauté 1 minute. Stir in chiles; reduce heat to low, and cook 10 minutes, partially covered. Add the chicken, water, cannellini beans, and broth; bring to a simmer. Cover and simmer 10 minutes. Stir in hot sauce. Ladle 1 cup of chili into each of 8 bowls; sprinkle each serving with 2 tablespoons cheese, 1 tablespoon cilantro, and 1 tablespoon green onions.

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Ratings & Reviews

mel7art's Review

MplsErin
September 11, 2013
Fabulous! A runny, but I just added a couple of tablespoons of potato flakes to thicken it up.

Jenicus's Review

LightestFan
October 21, 2012
Very boring. Needs a lot more flavor. There are better chicken chili recipes on this site, so I won't make this one again.

MaDukes206's Review

BlueeyedSara7
January 08, 2011
My family loves this chili!

SingingGourmand's Review

Sherry827
November 02, 2014
I'm giving this 4 stars only because of the recommended enhancements from the reviews - I love this community! I doubled all of the spices and added New Mexico chili powder for flavor (not heat). I forgot to mash the beans, so I just put my immersion blender in for a few seconds to mash up part of the mixture and blended it in. A little squeeze of lemon juice would have been good too.

Raynedog's Review

mamita
March 17, 2011
I love this chili. It is creamy and hearty. The only thing I changed is I grilled the chicken and tore it into pieces. Soak it in salt water for an hour before you grill to make it really flavorful and tender. I added northern white beans instead. Add what ever beans you like. Try this one you will love it too.

nycook7's Review

Raynedog
March 11, 2009
This is the best "alternative" chili I've cooked. Someone has asked for the recipe every time I've made it for a crowd. Not spicy at all so add hot sauce to the toppings if that's what you're looking for.

mamita's Review

Tammy9520
January 20, 2011
My whole family loves this recipe. I love it because it's delicious and really easy! I add an additional can of beans and usually serve with cornbread muffins or warmed tortillas. Must try!

KYEventer's Review

beancurd
January 18, 2009
This was easy enough and everyone was impressed with the recipe. Did tweek it after reading other reviews and i think that is what really made this as good as it was- used 3 garlic cloves, used a rotisserie chicken, 2-3 tbsp of hot sauce- 2 tbsp of chili powder- added one can of mashed beans ontop of the other 2. i let this simmer for 3 hours - taking cups of beans and stuff out to mash up and pout back in- thickened it up beautifully. HIGHLY reccomend some lite sour cream. will be adding this to the permanent rotation... thank you for the great tips!

HotPepperFan's Review

MaDukes206
July 18, 2012
N/A

LightestFan's Review

Htwiles
January 13, 2014
N/A