White Chicken Chili

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Nutritional Info
  • Servings Per Recipe: 3
  • Amount Per Serving
  • Calories: 396.3
  • Total Fat: 4.2 g
  • Cholesterol: 43.3 mg
  • Sodium: 2,099.2 mg
  • Total Carbs: 64.0 g
  • Dietary Fiber: 16.5 g
  • Protein: 30.4 g

View full nutritional breakdown of White Chicken Chili calories by ingredient
Submitted by:


This soup dish is perfect for any type of setting, mainly for Fall/Winter season. This soup dish is perfect for any type of setting, mainly for Fall/Winter season.
Number of Servings: 3


    6 tbsp "McCormick" White Chicken Chili Seasoning Mix (1tbsp) (by LRBARRIOS)
    8 oz Chicken Tyson All Natural BoneLess SkinLess Chicken Breasts (GS)
    130 gram(s) Beans, Canned Navy Beans, Bush's (1/2c = 130g, 3.5 serv per 16 oz can)
    1 cup Kroger Kidney Beans, Light Red, Canned (by LARSEN95)
    1 cup Black Beans - canned - Kroger
    1 cup Corn, Del Monte Whole Kernel (canned)
    1 cup Del Monte Petite Cut Diced Tomatoes
    1 cup, chopped Onions, raw
    1 cup, chopped Green Peppers (bell peppers)


Cut the chicken breast into cubes. Place cubed chicken into a pot. Add 1 cup of water into pot. Season chicken breast with salt and pepper. Cook (boil) on high for about 5-10 or until fully cooked. While chicken is cooking, add the onions and green bell pepper to soften. Drain remaining water but leave about 1/2 cup of water. Add 2 tbsp of White Chicken Chili seasoning mix into the boiled chicken. In another pot, add navy beans, corn, black beans, light red kidney beans and petite diced tomatoes. Cook on medium-high until boiling. Add 3 tbsp of White Chicken Chili mix to the beans. Once the vegetables start boiling, simmer for 10-20 minutes. The beans should become soft and tender, that'll indicate it is done cooking. Finally, add the cooked chicken breast, onions, and green bell peppers to the cooked beans.

Serving Size: 3 people

Number of Servings: 3

Recipe submitted by SparkPeople user TGIVENS13.

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