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Chili Blanco

"Chili without beef and tomatoes? It 's possible, and it 's delicious! Chicken breasts, beans, cheese, chiles and sour cream combine to make a hearty stew."
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40 m servings 446 cals
Original recipe yields 6 servings

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  1. HEAT vegetable oil in large saucepan over medium-high heat. Add chicken; cook for 5 to 6 minutes or until chicken is no longer pink. Add onion and garlic; cook, stirring occasionally, for 2 to 3 minutes.
  2. STIR in beans, chiles, broth, jalapenos, cumin and oregano. Bring to a boil. Reduce heat to low; cook, stirring occasionally, for 10 to 15 minutes. Stir in cheese and sour cream. Cook just until cheese is melted.

Nutrition Facts

Per Serving: 446 calories; 16.6 g fat; 37.9 g carbohydrates; 37.1 g protein; 78 mg cholesterol; 272 mg sodium. Full nutrition


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This is a delicious recipe; I cooked the beans, spices and chicken in the slow cooker for a few hours and then added the cheese and sour cream right before serving.

This is a very good, tasty alternative to regular chili. I've served it on several occasions and everyone has loved it! I like to precook (boil) the chicken pieces whole, then I shred the meat (...

I used ground chicken thigh rather that chopped chicken and it was excellent

Pretty good; will alternate with traditional chili. While it was cooking, it seemed like it was going to be way too spicy for my kids but the sour cream and cheese cut down on the spice. It was ...

This recipe was fast, easy, and well received at my Christmas party! Everyone was asking for the recipe.