Recipe by EPHESIS
"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."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
skinless, boneless chicken breast halves
5 1/4 cups
3 (15 ounce) cans
cannellini (white kidney) beans, rinsed and drained
2 (4 ounce) cans
chopped green chiles
cayenne pepper, or to taste
chopped fresh cilantro, or to taste
shredded Monterey Jack cheese, or to taste
salt to taste
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!
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.
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!
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!
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.
Delicious. I left out the cayenne and added a little white pepper and black pepper instead. I
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!
Wonderful recipe . My husband loved it asked me to make it again.
* Percent Daily Values are based on a 2,000 calorie diet.
Easy White Chicken Chili
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 466
** Calories from Fat: 105
We have so many top-rated chicken recipes, you'll never run out of dinner ideas again.
Imagine dinner making itself in the slow cooker while you relax or do other things.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
See how to make a simple and delicious white bean chili.
This zesty white-bean chili packs some heat!
A flavorful chili that’s a little lighter with less fat.