White Chicken Chili

White Chicken Chili

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"Try a tasty variation on chili by using chicken instead of beef."
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1 h servings 164 cals
Serving size has been adjusted!

Original recipe yields 10 servings



  • Calories:
  • 164 kcal
  • 8%
  • Fat:
  • 3.1 g
  • 5%
  • Carbs:
  • 19.5g
  • 6%
  • Protein:
  • 13.3 g
  • 27%
  • Cholesterol:
  • 35 mg
  • 12%
  • Sodium:
  • 1101 mg
  • 44%

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.


  • Prep

  • Ready In

  1. In large saucepan or Dutch oven, heat oil over medium-high heat. Add onion. Cook 4 to 5 minutes or until softened. Add water, chicken, bouillon, cumin and lemon pepper. Bring to a boil; reduce heat to medium-low. Cover. Simmer 5 minutes.
  2. Add hominy, beans, corn and chiles to saucepan. Cook 10 to 12 minutes or until hot and flavors are blended. Top with crushed tortilla chips and shredded cheese, if desired.


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This was very flavorful but very soupy. I added 2 cans of cannelli beans (couldn't find great northern beans) and 4 cans of chicken in order to thicken. It was great once I added more chicken ...

Awesome recipe! Everything turned out great, it was a BIG hit. Served it for 20 people.