Folks will enjoy a change from traditional chili when they dip their spoons into this flavorful blend of tender chicken, white beans and just enough zip. This is our favorite white chicken chili recipe. —Taste of Home Test Kitchen

White Chicken Chili

chicken breasts, chopped

onion,

olive oil

garlic cloves,

chicken broth

(4 ounces) chopped green chiles

cumin

oregano

cayenne pepper

Monterey Jack cheese

jalapeno

19g protein. <B><b>Diabetic Exchanges</b>: </B> 2 lean meat

I substituted a can of no fat refried beans instead of mashing a can of beans and it came out great!

Reading reviews, I disagree and agree.  First, anyone who makes this watery probably did not mash that extra can of beans.  I followed the recipe carefully and had a thick, hearty stew.  Now the agree:  I looked at the amount of cayenne pepper and knew it was not in my best interests to serve that to my finicky family.  So I only put in one teaspoon, and I still had to encourage eaters to pile on the cheese to neutralize the heat.  Not bad:  I will cut the cayenne further next time.  As for the person that said "no flavor":  I wonder what was left out--there is certainly flavor! especially if you sweat the onions and let the chile simmer longer than mentioned.

This recipe was fabulous, as written. I did add salt and pepper though. Thanks for a new recipe!

I sweat the onions in the olive oil and then throw in the garlic. And then literally throw in the rest - including the raw whole chicken breasts -and let it cook for 30+ minutes. Pull the chicken out, shred/chop it up and put it back in the pot to simmer and let those flavors mingle. Top your bowl with some fresh cilantro and avocado (and some crushed tortilla chips if ya want a little crunch) and it is a winner. Every. Time. No one I've made this for has had anything but good things to say.

I have been making white chicken chili for years, and practically have my recipe memorized. But with age, I tend to forget things, so I looked up this recipe to see if I was missing anything. This recipe is near exactly the same as mine, except I substitute the cayenne pepper for about 3/4 cup jar salsa (out of all the brands I’ve tried, Walmart great value cantina style seems to be the best for THIS recipe). 

I have also tried different cooking methods for the chicken, and the tastiest method is cooking on high heat in batches (2-3), enough to brown the outside quickly without drying out the chicken (no one likes cardboard chicken breast).

Is delicious.  I made it again today and the only thing I do different is I use Italian seasoning in place of oregano (person choice).  Has great flavor.  I serve with crushed tortilla chips and cheese.  Love it.

This came out much too watery for my liking, had to thicken with cornstarch. Also found it lacking in flavor. Won't make again.

Very flavorful... perfect amount of heat imo... perhaps too much for kids though.  I made it exactly per the recipe except used pre-cooked rotisserie chicken and topped with sour cream, cheese and sliced jalapenos.

Followed recipe to a t. Soup was a watery mess and lacked flavor.  Husband said don’t make it again.

This recipe was absolutely delicious ... I used rotisserie chicken instead . I’ve never put cayenne pepper in mine before - it was the extra kick that was needed . I was planning to freeze half ... nope it won’t make it to the freezer .

Great recipe!!! I make it as written, freeze in individual 1 cup “cubes” and enjoy for lunch.  I sometimes change it up with whatever beans I have on hand.  Joyce Moynihan, Taste of Home Community Cook.

This is our absolute favorite white chicken chili! While I do improvise on a couple items...like I  add a can of corn and a can if creamed corn for sweetness and thickness....it is amazing.  My hubby requests it frequently! Love it!

Fantastic and simple recipe... my husband made this for dinner tonight, and he is not as comfortable in the kitchen as some of us are. We used my homemade chicken stock, over double the green chiles because we had a big can and like green chiles, and half the cayenne in ours. It was just the right amount of spice for young and old alike. He made a double recipe for 4 adults and 2 kids... everybody went back for 2nds or 3rds, even the ones who weren’t sure if they’d like it. We used tortilla chips, saltines, sharp cheddar cheese and sour cream for our garnishes but would have even enjoyed it on it’s own. Mashing some of the beans was enough to make it seem creamy. Next time we will be doing a triple batch so that there will be enough leftover for some containers for the freezer. What little we had left is already spoken for with some of our lunches tomorrow.

We love Great Northern Beans. We love them so much, we bought a huge jar from a local farm and it sat in the pantry for over a year. I saw the jar earlier today as I was making plans for creating dinner that was something different. I loved the idea of smashing some of the great northern beans to thicken the chili so I did that and then instead of chicken, I used ground turkey. Everything else, followed to a "t" with the exception of using menudo chili powder.  We were blown away by the depth of flavor and how good the chili tasted. I am grateful for finding this recipe and giving it a "go" and will use this recipe again and again and again. The recipe is also flexible and will always produce an exciting dish. It didn't take long to make.  Thank you!

This was how I used leftover turkey from Thanksgiving to give it a try.  In a household of 2, I halved the recipe and it was a perfect amount.  We both liked it and I will use this again.  I forgot the cheese but will try that next time.  I also used only a pinch of cayenne because neither of us can tolerate that much spice.  Great easy recipe!

Tasty recipe - family devoured it (none left for a second meal)!

TOH TYSVMFS, we love this recipe --> DELISH! ?????? After taste, we find it to be an easy recipe to follow & execute; along with a pan of corn, cheddar, jalapeños cornbread it's a crowd pleaser for GameDay, warming up on a cold day, using leftover chicken, cooking & gifting with Family & Friends or stocking in the freezer for a rainy or busy day.  THANKS AGAIN!!!

Big winner for our family. My daughter requests this a lot. I usually use rotisserie chicken and add fresh spinach. The basics of using canned white beans and smashing a can is perfect. I'm sure everyone will have their twist to spices... Today I will make with swiss chard since I brought a lot in from the garden.

Delicious. I did add creme de fraiche at the end instead of sour cream. A roux is necessary to thicken the sauce. Will make again :)

This is the first time I made Chicken Chili and it was delicious!  I used  1 can of great northern beans and 2 cans of Bush's white chili beans with mild chili sauce.  Then I only added 1/2 teaspoon of cayenne pepper.  Otherwise I didn't change anything.  This was a quick and easy recipe and very delicious.

Followed recipe to a T and it was tooo spicy for us so we added one more chicken breast another can of beans and more chicken broth!

To make this super easy, either get a cooked rotisserie chicken from the deli, or buy a bag of frozen cooked chicken breast strips (that's what I did). Otherwise, I'd probably just fry up some chicken with the onions in the first step. 1.5 tsp of cayenne is way too much. I used somewhere between 0.25 and 0.5 tsp, and I thought that was a little spicy, and I like spicy. Everything else was great. This easy recipe is a keeper for a quick, filling meal.

Doubled the recipe for a party.  I only added 1 tsp of cayenne because I know how hot it is.  The flavor was really awesome.  The only thing i will change is use less broth.  Consistency was rather thin even with mashing two cans of beans.  I like a thick chili.

It is really good and easy. I love the cayenne but had just enough but to give it an extra kick i added red pepper flakes. Thank me later. Then add sour cream if you dont like the spice

https://videodam.tmbi.com/wp-content/uploads/2018/06/VD43662_100416_H.mp4

Check out this video for how to make White Chicken Chili

white chicken chili

Prep Time: 15 minutes

Cook Time: 25 minutes

Total: 40 minutes

Servings: 6

Author : Taste of Home

Ingredients

Instructions

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