Best White Chicken Chili

Rating: 4.44 stars
9 Ratings
  • 5 star values: 4
  • 4 star values: 5
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Change things up this winter by making chili with chicken instead of beef. For a milder version, you can substitute a green bell pepper for the jalapenos. Garnish with cheese and cilantro if desired.

By Soup Loving Nicole

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Recipe Summary

prep:
15 mins
cook:
40 mins
total:
55 mins
Servings:
6
Yield:
6 servings
Nutrition Info
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Directions

  • Heat oil in a large soup pot over medium-high heat. Add chicken and cook until no longer pink, about 4 minutes. Add onion and jalapeno peppers; cook until onion is translucent, about 4 minutes. Stir in flour until incorporated.

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  • Add navy beans, enchilada sauce, chicken broth, oregano, chili powder, and cumin. Bring to a boil. Reduce heat and simmer until flavors combine, about 25 minutes.

Nutrition Facts

Per Serving:
390 calories; protein 31.9g 64% DV; carbohydrates 49.3g 16% DV; fat 7.9g 12% DV; cholesterol 48.6mg 16% DV; sodium 1178.1mg 47% DV. Full Nutrition
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Reviews (9)

Read More Reviews

Most helpful positive review

AnneG
Rating: 4 stars
10/03/2018
I sautéed the onions until translucent then added chili and cumin until fragrant. I added the flour until cooked then the cup of chicken broth (in which I had cooked the chicken breasts then shredded) and made a roux. I added the enchilada sauce and stirred until thickened then added the beans and shredded chicken and oregano. I left out the jalapeños - I don't think they would have enough time to cook in this recipe. Maybe a can of chiles? I'll see if this needs more spice. It is still cooking. Read More
Helpful
(1)
9 Ratings
  • 5 star values: 4
  • 4 star values: 5
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
AnneG
Rating: 4 stars
10/03/2018
I sautéed the onions until translucent then added chili and cumin until fragrant. I added the flour until cooked then the cup of chicken broth (in which I had cooked the chicken breasts then shredded) and made a roux. I added the enchilada sauce and stirred until thickened then added the beans and shredded chicken and oregano. I left out the jalapeños - I don't think they would have enough time to cook in this recipe. Maybe a can of chiles? I'll see if this needs more spice. It is still cooking. Read More
Helpful
(1)
Virginia Ginny Hooven
Rating: 5 stars
10/03/2019
This was bye far the best white chicken chili I ever ate Made only a few changes like not hot spicy ingredients at all mom & myself can’t have Ate this for 2 days then froze the rest for those cold winter days Read More
Christine Merchant
Rating: 5 stars
07/10/2020
This was wonderful!! I just threw all the ingredients in a crock pot on high for 4 hours and it came out perfect!! I also added some cayenne and a can of corn. Will definitely be making this a lot Read More
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Nicole Beth
Rating: 5 stars
11/05/2020
Great Recipe! Read More
Cece Peterson
Rating: 4 stars
10/28/2020
This was very good when prepared exactly as written. But next time I might throw in a can of diced tomatoes to give it extra color and flavor. Read More
CarlJ
Rating: 4 stars
11/14/2019
I added some mild cheese to take some of the heat out of it. Read More
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CookingIsFun
Rating: 5 stars
12/11/2019
I added a little more liquid and quite a bit more spices bc I didn't have a jalepeno. Very good. I served with cheese and sour cream. Read More
Jessica G
Rating: 4 stars
10/14/2018
Not a big fan of jalapeños Read More
Michele
Rating: 4 stars
01/22/2019
Very good!! Read More
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