Easy White Chili Recipe - Allrecipes.com
Easy White Chili Recipe
  • READY IN 45 mins

Easy White Chili

Recipe by  

"A very tasty, somewhat spicy, variation of chili that uses chicken. I like to serve it with sweet corn bread."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    15 mins
  • COOK

    30 mins

    45 mins


  1. Heat the oil in a large pot over medium heat. Add the onions and garlic and saute for 10 minutes, or until onions are tender. Add the chicken, chicken broth, green chile peppers, cumin, oregano and cayenne pepper and bring to a boil.
  2. Reduce heat to low and add the beans. Simmer for 20 to 30 minutes, or until heated thoroughly. Pour into individual bowls and top with the cheese.
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Reviews More Reviews

Most Helpful Positive Review
Oct 26, 2007

wonderful recipe. My whole family loved it especially my three kids. I have another white chili recipe and plan to get rid of that one in place of this recipe. The only thing that I changed was to add only 2 cans of chicken broth and I took the advice of other people and put 2 cans of the beans in the blender to make the chili thicker. Other than that, I did everything else the same. This is definitely a keeper.

Most Helpful Critical Review
Oct 20, 2011

Made as written? A watery, chock-full-of-onions, overly spicy dish. Made again with the following modifications? FIVE STARS! : 1 large onion instead of 2, cut down cayenne to 1/2 tsp, puree 2 of the cans of beans for a creamier/thicker texture, decrease broth to 2 cans, add in the cheese while on the stovetop to melt/thicken, and, finally, add about a Tbsp of cider vinegar for a touch of acidity. THAT was the best white chicken chili I've ever made/had!

Oct 25, 2003

This was great on a cold, rainy day. To thicken the chili I pureed two of the five cans of beans in the blender. I also used Hot Pepper cheese instead of the Monterey Jack. I served it to 4 people and barely had enough left for lunch the next day for one.

Dec 26, 2007

WOW! This was divine. I made this to take to my parents' house on Christmas Day. There were only six adults, but this chili was completely GONE by the end of the day. Everyone kept going back for more. We made only a few changes. We seasoned our chicken with southwest seasoning blend before baking it. We used five cans of beans, but we pureed an additional can to thicken the chili. Other than these two things, we followed the recipe exactly. We will make this again, soon and often.

Jan 17, 2006

Excellent, everyone requests this. I also added cream of chicken soup to thicken. Spice was just enough kick.

Sep 13, 2006

Absolutely great! I decrease the beans to 3 cans and add 2 cans white kernal corn. I also shred the chicken- more time, but worth it! My fiance loves this. It is five stars each time I make it.

May 07, 2008

My husband thought it was bland, I thought it was yummy! I took some of the beans and blended them to make it thicker.

Nov 18, 2002

This was really good. My Husband like it. He took it to work the next day and his coworkers tasted it and wanted the recipe. I only did half the onion and threw the other half in later so that it was bit crunchier. I also added some celery and corn. I was out of cayenne pepper so I used red pepper and increased the amount. Definitely use the cheese - it really brings out the flavor. I topped with some chopped green onions. MMMMM


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  • Calories
  • 521 kcal
  • 26%
  • Carbohydrates
  • 59.2 g
  • 19%
  • Cholesterol
  • 54 mg
  • 18%
  • Fat
  • 13.9 g
  • 21%
  • Fiber
  • 13.6 g
  • 54%
  • Protein
  • 41.1 g
  • 82%
  • Sodium
  • 935 mg
  • 37%

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

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