White Chicken Chili

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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 215.3
  • Total Fat: 4.2 g
  • Cholesterol: 19.1 mg
  • Sodium: 153.3 mg
  • Total Carbs: 29.6 g
  • Dietary Fiber: 7.1 g
  • Protein: 15.1 g

View full nutritional breakdown of White Chicken Chili calories by ingredient
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Freezes very well - a perfect cold weather make ahead! Freezes very well - a perfect cold weather make ahead!
Number of Servings: 16


    1 lb cooked skinless chicken breast, grilled or roasted and cubed
    5 cups (approx. 2 cans) navy or cannelini beans, drained and rinsed
    2 cups white rice
    1 cup yellow onion, small dice
    6 cloves garlic, chopped (approx. 2 TBSP pre-prepared)
    2 TBSP olive oil
    6 cups chicken stock, either fat-free low sodium, or homemade
    Ground cumin (approx 6 TBSP, or to taste)
    Ground white pepper (approx 3 TBSP)
    Ground red pepper (approx 1 TBSP)
    Garlic powder (approx 2 TBSP)
    Onion powder (approx 2 TBSP)


1) Heat oil over medium heat in large soup/stew pot. Add chopped onion and "sweat" over medium heat for 4 minutes, or until onions begin to turn translucent.

2) Add chopped garlic and sweat another minute.

3) Add beans, chicken stock and spices. Increase heat to high and bring to a boil.

4) When boiling, add rice. Stir well, reduce heat to low, cover and simmer for 30 minutes, stirring occassionally.

5) Add cooked chicken, and return heat to medium to heat chicken through. Taste and adjust spices if necessary.

6) Serve hot, topped with some diced tomatoes and a TBSP of fat-free or low-fat sour cream, or with a side of avocado salad.

Note: Extra portions freeze well in ziploc bags. Can keep frozen for about 6 months. Thaw overnight in refrigerator, or immediately before use in microwave.

Number of Servings: 16

Recipe submitted by SparkPeople user SPAETZLE.

TAGS:  Poultry |

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