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.

Soup Loving Nicole
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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

390 calories; 7.9 g total fat; 49 mg cholesterol; 1178 mg sodium. 49.3 g carbohydrates; 31.9 g protein; Full Nutrition

Reviews (3)

Read More Reviews

Most helpful positive review

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
(1)
3 Ratings
  • 5 star values: 0
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
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
(1)
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
(1)
Rating: 4 stars
10/14/2018
Not a big fan of jalapeños Read More
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Rating: 4 stars
01/22/2019
Very good!! Read More
Rating: 4 stars
11/14/2019
I added some mild cheese to take some of the heat out of it. Read More
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
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