Carol's Chicken Chili Recipe -
Carol's Chicken Chili Recipe
  • READY IN 35 mins

Carol's Chicken Chili

Recipe by  

"Chicken breast, onion, chile peppers and beans make for great white chili sustenance! Here is a good recipe for those cold nights. Serve with some crusty French bread and a salad. Season to your own taste (some might like it spicier.)"

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    5 mins
  • COOK

    30 mins

    35 mins


  1. Heat oil in a large pot over medium high heat. Add chicken and onion and saute for 4 to 5 minutes. Stir in broth, chile peppers, garlic powder, cumin, oregano, cilantro and red pepper. Reduce heat to low and simmer for 15 minutes.
  2. Stir in beans and simmer for 10 minutes; top with green onion and cheese and serve.
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Reviews More Reviews

Most Helpful Positive Review
Jan 21, 2005

I love this recipe. I use 3 TBL fresh garlic, 3 tsp cumin, navy beans and fresh herbs if available. I also add parsely, fresh or flakes. We skip the cheese. Cook for 40 minutes, and if it's too thin, mix 2 TBL flour with 1/2 cup white wine together, and stir in, cooking 5 minutes more. Wonderful!

Most Helpful Critical Review
Aug 30, 2004

Terrible terrible, not good.


93 Ratings

Jan 25, 2004

We tried Cha cha's and Carols White Chicken Chili and they are both great! My husband is nuts about this soup!! We don't add jalapeno because of the little ones. You can adjust the chili's and other seasonings to suit your own taste. We did like to add a tsp. of sour cream, salsa and sprinkle with shredded Monterray Jack or cheddar cheese for presentation. (using hot salsa would give those who need the extra bite what they want too)!

Jan 25, 2004

After reading the reviews and a few other white chili recipes, I chose this one, cut up the chix, added more spices as it cooked and I tasted. It was very good and even better the next day. Had the green chili flavor, which is more delicate than red chili. There is a difference in flavor to excpect when focusing on green peppers. will definately make again!

Jan 25, 2004

This is a wonderful dinner, easy and fast, I prefer to buy my own green chiles and slice them. My whole family loves this, I NEVER have leftovers, even when I make a double batch!! Thanks for the recipe!!!

Mar 26, 2006

Definitely needed to spice this up a bit. I actually like things a little on the tame side and after the first bowl, I added more cumin and garlic, salt and pepper. Leftovers the day after had a nice flavor. Quick and easy, I will probably make this again, but will experiment with my own add-ins and spices.

Feb 21, 2006

I ground up 2 pounds of chicken breast meat rather than chopping it, browning it with the onions, then tossing in fresh chili peppers. I also substituted garlic salt for the garlic powder. The rest of the recipe I followed exactly as written, and it turned out very well. I had no idea what cannellini beans were, but turns out they are white kidney beans. They taste just like the regular red ones we're all used to. We'll be making this again, it's definitely a keeper.

Dec 03, 2010

I added a can of petite diced tomatoes and some white hominy to this. This is a nice comforting chili to eat on a cold fall day. I've also used leftover chicken from a rotisserie store bought chicken to speed up the prep time. Thanks Carol


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  • Calories
  • 447 kcal
  • 22%
  • Carbohydrates
  • 43 g
  • 14%
  • Cholesterol
  • 86 mg
  • 29%
  • Fat
  • 11.1 g
  • 17%
  • Fiber
  • 9.4 g
  • 38%
  • Protein
  • 43.8 g
  • 88%
  • Sodium
  • 608 mg
  • 24%

* Percent Daily Values are based on a 2,000 calorie diet.

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