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White Chili with Chicken

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White Chili with Chicken
  • Prep 15 min
  • Total 1 hr 25 min
  • Servings 8
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Mix up a pot of this warming chili on the first cold day of fall. It comes together in a few simple steps, then gently simmers on the stovetop as the flavors meld.
By Jessica Walker
Created Feb 24, 2011

Ingredients

  • 4 cans (16 oz) navy beans
  • 7 cups Progresso™ reduced sodium chicken broth (from two 32-oz cartons)
  • 1 large onion, chopped
  • 2 cloves garlic, finely chopped
  • 2 teaspoons ground oregano
  • 2 teaspoons ground cumin
  • 2 cans (4 oz) Old El Paso™ green chiles
  • 5 cups cooked chicken
Make With
Make With
Progresso Broth

Steps

  • 1
    In large soup pot, heat all ingredients to boiling over medium-high heat, stirring occasionally. Reduce heat to medium-low. Cover; simmer for about an hour.

Tips from the Betty Crocker Kitchens

  • tip 1
    Flavors will be enhanced if made the day before…perfect make ahead dish! And it freezes well.
  • tip 2
    If it is too thin, mash some of the beans for a thicker consistency.

Nutrition

Nutrition Facts are not available for this recipe
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