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White Chili II

"This recipe can be made in a slow cooker, or on the stove top. White corn chips and shredded Jack cheese complete the meal. This is a nice low fat meal."
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servings 396 cals
Original recipe yields 6 servings


  • Calories:
  • 396 kcal
  • 20%
  • Fat:
  • 10.3 g
  • 16%
  • Carbs:
  • 38.4g
  • 12%
  • Protein:
  • 37.9 g
  • 76%
  • Cholesterol:
  • 81 mg
  • 27%
  • Sodium:
  • 322 mg
  • 13%

Based on a 2,000 calorie diet

See full nutrition

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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{{model.addEditText}} Print
  1. In a large skillet, heat olive oil over medium heat. Add chicken, and saute until cooked through. Remove the chicken from the pan.
  2. Saute the onion, red bell pepper, yellow bell pepper, jalapeno chile peppers and garlic in the same skillet. Return the chicken, along with the ginger, salt, sage, cumin and white pepper. Mix thoroughly.
  3. In a separate small saucepan or skillet, melt butter or margarine over medium heat. Stir in flour to make a roux. Whisk in the chicken broth and mix all together. Stir this mixture into the sauteed chicken and vegetables.
  4. Stir in the beans with can liquid, and simmer all over low heat for 15 to 20 minutes or until cooked and heated through.

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Read all reviews 139
  1. 191 Ratings

Most helpful positive review

I made this for my husband's hunting trip to feed a group of hungry men, and they all insist I must make this for every trip now. This is a recipe you can really play with...first off I did chea...

Most helpful critical review

This recipe took considerable doctoring up from the original one that is posted. I just followed a lot of the other suggestions in the reviews that are already up. One thing that I was very surp...

Most helpful
Most positive
Least positive

I made this for my husband's hunting trip to feed a group of hungry men, and they all insist I must make this for every trip now. This is a recipe you can really play with...first off I did chea...

I added a little more chicken broth to make it not quite so thick. It's the best white chili recipe I've tasted.

Wow, this has great flavor. I served with some rolls & a salad and it was an very filling meal. (I didn't even have a roll with mine). Thanks for a truly wonderful, low fat & good for you mea...

Made stove top. Used only 2 jalapenos, forgot the ginger and drained the beans before I realized I shouldn't have. Substituted corn and a small zucchini for the yellow bell pepper. No need fo...

This was the first chicken Chilli I have ever made myself and my husband and I loved it. Just Spicy enough...lot's of flavor.

This was great chili but I added 3 cloves of garlic and cilantro and it was even better. My husband and 22 month old daughter loved it.

I made this recipe for my husband and I last night. We really loved it. It was fairly quick and easy. I added corn and a little chipotle tobasco. We will have it again

I really enjoyed this recipe. Tastes great and is very colorful. I also added more garlic and cumin and served it up with some cornbread. However, it wasn't spicy to me at all. I would add s...

Very, very good. Be careful with those jalepeno's if you don't like spice! We served it topped with tortilla chips, shredded cheese and sour cream. Yum!