White Chicken Chili

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 254.8
  • Total Fat: 5.8 g
  • Cholesterol: 52.5 mg
  • Sodium: 461.0 mg
  • Total Carbs: 24.4 g
  • Dietary Fiber: 6.9 g
  • Protein: 26.9 g

View full nutritional breakdown of White Chicken Chili calories by ingredient
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This comes from America's Test Kitchen, and is very flavorful, especially when using the fresh peppers This comes from America's Test Kitchen, and is very flavorful, especially when using the fresh peppers
Number of Servings: 6


    3 C chicken breast, shredded
    1 T oil
    3 med jalapeno chiles, chopped
    3 poblana chiles (med), stemmed, seeded, and cut into large pieces
    3 Anaheim chile pappers (medium) stemmed, seeded and cut into large pieces
    2 medium onions, cut into large pieces (= 2 cups)
    6 cloves garlic, minced or pressed thru garlic press (about 2T)
    1 T ground cumin
    1-1/2 tsp ground coriander
    2 (14.5 oz) cans cannellini beans, drained and rinsed
    3 C fat-free chicken broth (low sodium)
    3 T fresh lime juice (fm 2-3 limes)
    1/4 C minced fresh cilantro leaves
    4 scallions, sliced thin
    Optional: add fress spinach, cabbage and/or cauliflower or broccoli in chunks)


If chicken is raw, season chicken liberally with salt and pepper. Heat oil in large dutch oven over medium-high heat til just smoking. Add chicken, skin side down, and cook without moving until skin is golden brown, about 4 minutes. Turn chicken and lightly brown on other side, about 2 minutes. Transfer to plate. Remove and discard skin.

Pour off all but 1T of fat from the dutch oven, and reduce heat to medium. Add all peppers (except for 1 minced jalapeno), onion, garlic, cumin, coriander, and 1/4 tsp salt. Saute, then cover and cook, stirring occasionally, til vegetables soften, about 10 minutes. Remove pot from heat.

Puree about 1 cup of the cooked vegetables with 1 cup beans and 1 cup broth and process til smooth. Add this smooth mixture, the remaining 2 cups broth, and the chicken to the dutch oven and bring to boil over med-high heat. Reduce heat to med-low and simmer, covered, stirring occasionally, til chicken is thoroughly cooked, about 15-20 minutes.

Remove chicken to plate. Stir into the mixture the remaining beans and continue to simmer, uncovered til beans are heated through and chili has thickened slightly, about 10 minutes.

Mince remaining jalapeno and set aside. When cool enough to handle, shred chicken into bite sized pieces, discarding the bones.

Stir shredded chicken, lime juice, cilantro, scallions, and remaining minced jalapeno into chili and return to simmer. Adjust seasoning with salt and pepper, and serve.

Number of Servings: 6

Recipe submitted by SparkPeople user CHIQUILETTE.

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