MENU

White Chicken Chili

white chicken chili Entree Mexican
White Chicken Chili
  • Prep 30 min
  • Total 30 min
  • Servings 9

Skip your standard recipe, white chili is totally worth your while. Made with chicken, white beans and broth, this version is amenable to whatever heat level (or lack thereof) that you desire, and it’s plenty hearty, though its consistency is less chunky than red chile. What really defines this recipe is its brighter, fresher flavor, which is due to the use of broth, a garnish of cilantro and inclusion of green chiles. Contrary to what you might imagine, green chiles are not hot. They’re just delicious. So if you’ve got a package of chicken on hand, why not give this a try? MORE+ LESS-

Updated January 16, 2020

Ingredients

1
tablespoon vegetable oil
1
large onion, chopped (1 cup)
2
cloves garlic, finely chopped
1
lb boneless skinless chicken breasts, cut into bite-size pieces
3
cans (14 oz each) chicken broth
2
cans (15 oz each) cannellini beans, drained
2
cans (4.5 oz each) Old El Paso™ chopped green chiles, drained
1
teaspoon dried oregano leaves
1/2
teaspoon ground cumin
Dash ground red pepper (cayenne), if desired
1 1/2
cups shredded Monterey Jack cheese (6 oz)
Chopped fresh cilantro, if desired

Steps

Hide Images
  • 1
    In 4-quart saucepan or Dutch oven, heat oil over medium-high heat until hot. Add onion, garlic and chicken; cook and stir until chicken is no longer pink.
  • 2
    Stir in remaining ingredients except cheese and cilantro. Heat to boiling. Reduce heat to low; simmer 10 to 15 minutes to blend flavors, stirring occasionally.
  • 3
    To serve, spoon chili into soup bowls. Top each serving with cheese and cilantro.

Expert Tips

  • White chili--usually made with white beans, chicken and chilies instead of red beans, beef and tomatoes--is still packed with plenty of spicy chili flavor. You can add more kick by increasing the amount of red pepper sauce.
  • Keep a package of frozen diced cooked chicken in the freezer. It's a lifesaver when you're in a hurry and don't have time to cut chicken into pieces. For an ultra-quick version of this recipe, use your leftover rotisserie chicken.
  • Pair with breadsticks or cornbread and a tossed green salad.
  • From green to red and chicken to beef, we love chili. If you do too, you’ll want to explore the rest of Betty’s best chili recipes.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving (1 Cup)
Calories
290
Calories from Fat
90
% Daily Value
Total Fat
10g
16%
Saturated Fat
4 1/2g
23%
Trans Fat
0g
Cholesterol
45mg
16%
Sodium
1410mg
59%
Potassium
750mg
21%
Total Carbohydrate
24g
8%
Dietary Fiber
6g
24%
Sugars
2g
Protein
27g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
4%
4%
Calcium
25%
25%
Iron
25%
25%
Exchanges:
1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 3 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

© 2020 ®/TM General Mills All Rights Reserved