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!

Nov 18, 2014

This came out really good, but as a harried mom of 3, I always look for shortcuts and doctor things accordingly for the picky eaters of my tribe. First, I used canned chicken (jackpot!), dried minced onion, and garlic powder, which easily took off 25 minutes of dethawing and chopping up chicken, chopping onion (kills my eyes every time), and dealing with mincing garlic. I added in carrots (also canned) and 1/4c flour for thickness. Kids loved it, wasn't up to my elbows in raw chicken juice and it took 20 minutes tops. Add sour cream and cheese on the top.

Sep 21, 2013

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

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!

Jan 15, 2013

Wonderful recipe . My husband loved it asked me to make it again.


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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
  • 2687 mg
  • 107%

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

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