Photo: Becky Luigart-Stayner; Styling: Jan Gautro
Yield
6 servings (serving size: about 3/4 cup chili, 4 teaspoons yogurt, and 1 teaspoon green onions)

This white chili recipe uses hot pepper sauce made from jalapeños; it's milder than the red hot pepper varieties. Stirring frequently toward the end of cooking time prevents the bean-thickened broth from sticking to the bottom and scorching. Serve with Spicy Jalapeño Corn Bread.

How to Make It

Step 1

Heat oil in a Dutch oven over medium heat. Add chopped onion and garlic to pan; cook 5 minutes or until onion is tender, stirring occasionally. Add broth, hot pepper sauce, salt, and chicken to pan; bring to a boil. Cover, reduce heat to low, and simmer 15 minutes. Remove chicken from broth mixture; cool.

Step 2

Add cornmeal and beans to broth mixture, stirring with a whisk; simmer 15 minutes. Mash about 1/4 cup beans against side of pan. Cut chicken into bite-sized pieces. Add chicken to pan; simmer 5 minutes or until mixture thickens, stirring frequently. Top each serving with yogurt; sprinkle with green onions. Serve with lime wedges, if desired.

Ratings & Reviews

NancySpi's Review

aakin73
December 01, 2012
This is an easy version of White Chicken Chili that you can quickly throw together and it's great. I have modified as follows to serve more people and it turns out great. My family LOVES this recipe and I serve it with sweet corn-bread. 4 cups low sodium chicken broth (instead of 2) 6 t green tabasco sauce (instead of 5) 2 cups chicken (I cut up a whole rotisserie cooked chicken to save time) 2 15-oz cans cannellini beans drained and rinsed (a little more than called for) low-fat sour cream (instead of yogurt)

Just OK

Willowmama
October 03, 2017
I made this recipe to the letter because I didn't want to alter nutritional value. Unfortunately, I should've trusted my instincts when reading the ingredients. This recipe is fine if you REALLY like green Tabasco because that is literally all it tastes like. It could use a lot of tweaking. Possibly some cilantro, cumin, more garlic, more beans. But as is, it's very boring and I won't be making it again. There are others out there that are much better. 

my2jlove's Review

chefkate1
August 19, 2013
N/A

Diplocook's Review

gandkus5
March 16, 2009
This is a solid recipe - but not fantastic. A good, family meal with potential for more pizzazz by adding extra garlic, diced red bell pepper, some marjoram. I also used chipotle Tabasco sauce (4 teaspoons) that imparted a nice smokey flavor.

steveieareno's Review

ccgirl364
January 29, 2013
N/A

books4gail's Review

ubergirlelijah
October 24, 2013
N/A

foodieone1's Review

julesnd
December 27, 2012
N/A

JCharlotte80's Review

shannon9585
July 26, 2010
Very good and stores well for leftovers.

dakotababy's Review

Jazzy1
October 20, 2014
I added fresh cilantro and diced red pepper. next time I will try green onion as suggested above to see which way I like it better.

Peach218's Review

WTFETIT
October 07, 2009
I've made this chili twice, and I've altered it both times because the way the recipe is written doesn't lend a lot of flavor to the chili. I added a large green bell pepper (chopped), 1 1/4 tsp. cumin, and 1/2 tsp. chili powder. Both times, it was delicious, and my husband is begging me to make it again! In my opinion, it definitely needs the added flavor from the cumin and chili powder, and the lime juice at the end is a must!