White Bean Chicken Chili

White Bean Chicken Chili

774

"This recipe was passed down from a friend, and now it is one of our favorites! It's great to make whenever there is left over chicken or turkey around! We pray for colder weather in California just so we can make this soup! You can substitute additional diced tomatoes for the tomatillos. If you would like the soup to be spicier, you can add some red chili flakes or salsa. Serve with these toppings for people to choose from: limes, cilantro, cheese, avocado, sour cream, and tortilla chips."
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Ingredients

35 m servings 220 cals
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Original recipe yields 9 servings

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Nutrition

  • Calories:
  • 220 kcal
  • 11%
  • Fat:
  • 6.1 g
  • 9%
  • Carbs:
  • 21.2g
  • 7%
  • Protein:
  • 20.1 g
  • 40%
  • Cholesterol:
  • 40 mg
  • 13%
  • Sodium:
  • 786 mg
  • 31%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

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  1. Heat oil, and cook onion and garlic until soft.
  2. Stir in broth, tomatillos, tomatoes, chilies, and spices. Bring to a boil, then simmer for 10 minutes.
  3. Add corn, chicken, and beans; simmer 5 minutes. Season with salt and pepper to taste.

Reviews

774
  1. 1008 Ratings

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Most helpful positive review

This is my favorite chili recipe not only because its incredibly delicious, but because its one of the healthiest entrees you can make. I followed others' suggestions and added 2 tablespoons of...

Most helpful critical review

I thought this chili was very bland. I will not make it again.

This is my favorite chili recipe not only because its incredibly delicious, but because its one of the healthiest entrees you can make. I followed others' suggestions and added 2 tablespoons of...

This was great! After reading most of the comments, I substituted a bottle of salsa verde for the tomatillos, used two cans of diced tomatoes with chilis instead of the plain tomatoes, used a f...

Another Cook off winner to add to this recipe. I doctored it a bit too: I used the jar of Salsa verde, extra green chili's, fire roasted diced tomatoes, LOTS of cumin, and some chili powder as...

I would give this 6 stars if I could! A few minor changes include canned corn, 2 cans of beans, salsa verde instead of tomatillos, and some thickening with 3 tablespoons of cornstarch in 1/2 c...

I've been making this chili for 2-3 years and EVERYONE who eats it asks for the recipe. I add more beans and chicken to make it thicker and heartier and serve bowls of the chili with grated chee...

I was making this recipe for a friend who just had surgery. After I filled the container that I was taking her, there was enough for my husband and I to each have a bowl. My husband tasted it, l...

Mui Bien! Of course I had to do it "my way". 1. Used 2 nice large hand trimmed chicken breasts. 2. Patted them down with Emeril's Southwestern Essence and lightly seared with onions and some be...

I won the office chili cookoff with this recipe. Used fresh everything - includnig the tomatillo, tomatoes and chiles. Also threw in one small habanero. The dish is colorful and wonderful!

This was simple and very good. I made it for house guests. We had 5 adults and we ate it all up even though the recipe says it serves 9. We did have seconds though. I substituted Salsa Verde...