White Chicken Chili

229SHARES
White Chicken Chili

4.5 of 5 (438)
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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 234.5
  • Total Fat: 6.3 g
  • Cholesterol: 53.1 mg
  • Sodium: 537.3 mg
  • Total Carbs: 20.2 g
  • Dietary Fiber: 4.6 g
  • Protein: 25.0 g

View full nutritional breakdown of White Chicken Chili calories by ingredient
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Introduction

This chili is packed with flavor and fiber. Make a big batch for a crowd or freeze it in single-serving containers for up to four months.
This chili is packed with flavor and fiber. Make a big batch for a crowd or freeze it in single-serving containers for up to four months.

Number of Servings: 12

Ingredients

    1 T olive oil
    2 lbs (32 oz) chicken breasts, boneless and skinless, diced into 1-inch cubes
    1 onion, diced
    3 cloves garlic, grated
    1 t salt
    1 t ground cumin
    1/2 t chili powder
    1/8 t cloves, ground
    1/8 t cayenne pepper
    4 (15.5 oz cans) cannellini (white kidney) beans, drained and rinsed
    28 oz chicken stock, low sodium
    2 c corn, frozen
    2 (4 oz cans) green chilis
    1 lime
    3/4 c low fat, shredded monterey jack cheese


Directions

Heat oil in a heavy saucepan over medium heat. Add chicken and onion. Cook until chicken is no longer pink, about 5-7 minutes. Add garlic cloves and spices, continue to cook for 1-2 minutes. Add beans and stock. Stir and simmer for 25 minutes. Add corn and green chilis , continue to simmer for 5 minutes. Remove from heat and squeeze lime into chili. Serve with 1 tablespoon of cheese per cup of soup.
If you prefer a thicker chili, puree 1/4 of the soup before you add the corn.

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  • 70 of 73 people found this review helpful
    If anyone is doing Weight Watchers along with the SparkPeople...this recipe has 4 points per serving, I am assuming a serving for this recipe is 1 cup. - 10/14/09

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  • Incredible!
    56 of 59 people found this review helpful
    omg this was delicious! i will make it again. it was a cold day first snow and my husband was very greatful for this. he ate his with french bread. mine with one square of cornbread. yummy. i didnt change a thing. after all she is the chef. - 10/12/09

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  • Incredible!
    48 of 49 people found this review helpful
    Excellent recipe, but not thick enough...so I pureed ~2 of the 4 cans of beans with some of the broth to get some needed thickness. I substituted jalapenoes for green chilies (all that had) and doubled the cumin, cayenne, and chili powder. I omitted the cloves. Yummy! - 1/3/10

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  • Incredible!
    46 of 47 people found this review helpful
    Amazing! I added bell pepper with the onions and doubled the spices (except the salt). I followed the suggestion to puree 1/4 of it to get a thicker consistency. It made a huge amount - great for leftovers and it freezes well. I served it with pita chips the first night and cornbread after that. - 10/16/09

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  • 43 of 44 people found this review helpful
    I made this in my crockpot minus the corn. Went a little heavier on the chilis and added corriander and cillantro from the garden. It's a new family favorite, sooooooo yummy. - 10/14/09

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