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Chicken Chili with Pesto

"Here's a spicy white chili with the added flavor dimension of classic basil and parmesan cheese."
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servings 293 cals
Serving size has been adjusted!
Original recipe yields 6 servings


  • Calories:
  • 293 kcal
  • 15%
  • Fat:
  • 13.7 g
  • 21%
  • Carbs:
  • 19.6g
  • 6%
  • Protein:
  • 22.7 g
  • 45%
  • Cholesterol:
  • 47 mg
  • 16%
  • Sodium:
  • 879 mg
  • 35%

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. To Make Pesto: With a food processor, pulse the nuts and garlic until minced. Add the oil and pulse until just blended. Add the basil, cheese, and salt, process until it is finely minced. Store in an airtight container.
  2. To Make Chili: Heat the Melt in a Dutch oven over medium-high heat. Add onion and chicken and saute 5 minutes. Add carrot, pepper and celery, saute 4 minutes. Add chiles and next 6 ingredients and bring to a boil.
  3. Cover, reduce heat, and simmer 25 minutes. Stir in 3 tablespoons of the Classic Pesto before serving.


  • *Note: This recipe uses 3 tablespoons of the pesto. Refrigerate the remainder topped with a thin layer of olive oil in an airtight container.
  • (Cooking Light 2003)

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Pretty good. Needed to cook longer. Veggies were still a bit too hard for a chili texture