Easy White Chicken Chili Recipe - Allrecipes.com
Easy White Chicken Chili Recipe
  • READY IN 55 mins

Easy White Chicken Chili

Recipe by  

"This is a recipe given to me by a good friend and co-worker. It has a wonderful flavor that I think anyone can appreciate, especially for a quick fix on a cold winter day! Serve with jasmine rice as side with chili or fresh French or Italian bread."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    20 mins
  • COOK

    35 mins

    55 mins


  1. Heat olive oil in a Dutch oven over medium heat. Cook chicken, onion, and garlic in hot oil until the chicken is browned completely, 3 to 5 minutes per side.
  2. Remove the chicken to a cutting board, cut into 1-inch pieces, and return to the Dutch oven; add chicken broth, cannellini, green chilies, oregano, cumin, and cayenne pepper. Bring the mixture to a simmer and cook until the chicken is cooked through, 30 to 45 minutes.
  3. Divide cilantro among 4 bowls. Ladle chili over cilantro and top with cheese. Season with salt to serve.
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Reviews More Reviews

Most Helpful Positive Review
Sep 30, 2012

This was tasty. I didn't really change the recipe to much but I did use a little less chicken broth. And it looked a little bit to soupy for my tastes, chili for me has to be thick. So I spooned out some of the beans, about a cup, and pureed them then added them back in so it would thicken up. The family really enjoyed it. Thanks!

Most Helpful Critical Review
Oct 22, 2012

I thought that this recipe was ok but had I read the other comments I would have maybe had more luck. It was pretty bland I thought, adding tomato, corn, and more cayenne like another commenter mentioned could have really helped.

Oct 17, 2012

I made this for dinner tonight. It was easy, quick and tasty. I added corn, red bell pepper and tomatoes. Also I added the cayenne pepper heavily which gave it a nice kick. This is the best white chicken chili I have made so, I will continue to make it again and enjoy the leftovers!

Sep 19, 2013

I changed it up a little, used frozen corn and fresh red bell pepper toward the end of cooking so they had a little crunch, also blended one can of cannellini beans into a paste and added it as a thickening agent. Served it with cubed avacado, dollap of sour cream, sprinkle of fresh chopped jalapeno and 4 Cheese Mexican blend on top.... YUMMY!

Dec 01, 2013

AWESOME! My wife loved it! Making it for my church group right now! I did listen to some of the other reviews in that I did puree one can of beans to thicken and I actually added another ingredient....MILK! It was a little too spicy for my wife and I know that milk kills the burn, so I added a little. It really added substance and hartiness to the dish! This dish impressed me with the many layers of complexity it offers!

Sep 21, 2013

Delicious. I left out the cayenne and added a little white pepper and black pepper instead. I

Jul 08, 2013

This is good- definitely good- and sure is as hot as the reviews claim it to be (though I'm not too shy!). We followed the recipe exactly, with the exception of a frozen cup of corn and shredding the chicken. My one wish was that it was thicker, but I see other reviewers suggested pureering a can of the beans (what I would have done had my mini blender not been broken, sad day) to make it thicker. Will try that next time, and cut down on the heat if making for guests. Nice recipe, though!

Feb 20, 2013

First timer for chicken chili. At the end of cooking time, it still needed something, added in some chili powder and a little more cumin. No cilantro-eww. It was still too thin for us for chili, so I thickened with a little masa flour slurry. Family rated it good enough to eat! Thanks for the recipe!


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  • Calories
  • 466 kcal
  • 23%
  • Carbohydrates
  • 53 g
  • 17%
  • Cholesterol
  • 63 mg
  • 21%
  • Fat
  • 11.6 g
  • 18%
  • Fiber
  • 14.2 g
  • 57%
  • Protein
  • 34.7 g
  • 69%
  • Sodium
  • 2784 mg
  • 111%

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

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