Rating: 4.5 stars 4.6
1322 Ratings
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This white bean chicken chili recipe was passed down from a friend, and now it is one of our favorites! It's great to make whenever there is leftover chicken or turkey around. We hope for colder weather in California just so we can make this soup. You can substitute additional diced tomatoes for the tomatillos. If you would like the soup to be spicier, you can add some red chili flakes or salsa. Serve with these toppings for people to choose from: limes, cilantro, cheese, avocado, sour cream, and tortilla chips.

Recipe Summary

10 mins
25 mins
35 mins


Original recipe yields 9 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Heat oil in a large pot, and cook onion and garlic until soft.

  • Stir in broth, then add in tomatillos, tomatoes, and chiles. Stir together and season with oregano, coriander, and cumin. Bring to a boil, then simmer for 10 minutes.

  • Add chicken, beans, and corn; simmer 5 minutes. Season with salt and pepper to taste.


If you don't have fresh corn available, you can substitute 1 cup frozen kernels.

Nutrition Facts

220 calories; protein 20.1g; carbohydrates 21.2g; fat 6.1g; cholesterol 39.8mg; sodium 785.6mg. Full Nutrition