Rating: 4 stars
19 Ratings
  • 1 star values: 1
  • 2 star values: 2
  • 3 star values: 2
  • 4 star values: 5
  • 5 star values: 9

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.

Mercy Ingraham
Recipe by Cooking Light October 2004

Gallery

Credit: Lee Harrelson; Styling: Jan Gautro, Laura Martin

Recipe Summary

Yield:
8 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

233 calories; calories from fat 23%; fat 5.9g; saturated fat 3.1g; mono fat 1.6g; poly fat 0.5g; protein 32.7g; carbohydrates 11.7g; fiber 3.4g; cholesterol 78mg; iron 3.2mg; sodium 694mg; calcium 180mg.
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