"This is a recipe given to me by a good friend and co-worker. It has a wonderful flavor that I think anyone can appreciate, especially for a quick fix on a cold winter day! Serve with jasmine rice as side with chili or fresh French or Italian bread." — EPHESIS
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skinless, boneless chicken breast halves
5 1/4 cups
3 (15 ounce) cans
cannellini (white kidney) beans, rinsed and drained
2 (4 ounce) cans
chopped green chiles
cayenne pepper, or to taste
chopped fresh cilantro, or to taste
shredded Monterey Jack cheese, or to taste
salt to taste
This was tasty. I didn't really change the recipe to much but I did use a little less chicken broth. And it looked a little bit to soupy for my tastes, chili for me has to be thick. So I spooned out some of the beans, about a cup, and pureed them then added them back in so it would thicken up. The family really enjoyed it. Thanks!
I thought that this recipe was ok but had I read the other comments I would have maybe had more luck. It was pretty bland I thought, adding tomato, corn, and more cayenne like another commenter mentioned could have really helped.
I made this for dinner tonight. It was easy, quick and tasty. I added corn, red bell pepper and tomatoes. Also I added the cayenne pepper heavily which gave it a nice kick. This is the best white chicken chili I have made so, I will continue to make it again and enjoy the leftovers!
I omitted the oregano and cilantro and added a bit more of the cumin and cayenne pepper and salt. I also added 2 cans of Northern Beans and 2 cans of white kidney beans.This is sooo good!! My husband hates chicken but this was a hit with him. Will make this again! Yum!
I added a dab of sour cream, cheddar cheese and tortilla strips for garnish. Super tasty!
Great and easy. I added a splash of lime juice and added the cilantro right to the pot from my frozen stash. I only add two cans of cannellini beans, I also used a can of garbanzo beans.
First timer for chicken chili. At the end of cooking time, it still needed something, added in some chili powder and a little more cumin. No cilantro-eww. It was still too thin for us for chili, so I thickened with a little masa flour slurry. Family rated it good enough to eat! Thanks for the recipe!
Very tasty once I got the idea of traditional chili out of my head, it's more of a soup. We forgot to get fresh cilantro and dried was good. We also added a handful of chopped fresh kale to bump up the nutrients. Yum!
Wonderful recipe . My husband loved it asked me to make it again.
* Percent Daily Values are based on a 2,000 calorie diet.
Easy White Chicken Chili
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 105
This zesty white-bean chili packs some heat!
A flavorful chili that’s a little lighter and less fatty.
A simple, hearty chili inspired by the flavors of old Mexico.