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."
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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!
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!
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!
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!
* 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 from Fat: 105
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