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White Chicken Chili

A chili recipe with chicken and white beans.

© Stephanie Gallagher

Jan 11, 2007
White Chicken Chili, Morguefile
This easy chili recipe uses two kinds of white beans and rotisserie chicken meat for a deep, rich flavor.

Like my vegetarian chili, this white chicken chili can be easily made in the crock pot. Just put in all the ingredients, stir, and cook on low for 4-6 hours.

Or make it on the stove in a dutch oven. Check out my article on shopping for dutch ovens for my personal favorite.

White Chicken Chili Recipe

  • 1 Tbsp. canola oil
  • 1 medium onion, diced
  • 4 cloves garlic, minced
  • 3 cups low-sodium chicken broth
  • 2 15 oz. cans cannellini beans, drained and rinsed
  • 1 15 oz. can navy beans, drained and rinsed
  • 3 cups cooked, diced Rotisserie chicken meat
  • 1 4 oz. can diced green chiles
  • 1/4 tsp. cayenne pepper
  • 2 tsp. cumin
  • 1 tsp. oregano
  • kosher salt and pepper to taste
  • 1 cup shredded Monterey Jack cheese (optional)
  • 4 sliced green onions (optional)

Heat oil over medium heat in a dutch oven or heavy saucepan. Add onion and garlic. Cook 2-3 minutes. Process one cup chicken broth and 1 can cannellini beans in a blender or food processor until smooth. Add to onion and garlic mixture. Stir in remaining ingredients. Bring to a boil, then turn heat down to medium-low. Simmer 20-30 minutes.

Garnish with shredded cheese and onions and serve with sweet cornbread.

Serves 8.

Per serving: 310 calories, 5 g fat, 45 mg cholesterol, 37 g carbohydrate, 9 g fiber, 30 g protein, 4% Vitamin A, 12% Vitamin C, 13% calcium, 29% iron

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The copyright of the article White Chicken Chili in Low Fat Cooking is owned by Stephanie Gallagher. Permission to republish White Chicken Chili in print or online must be granted by the author in writing.




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