Best White Chicken Chili


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.

Prep Time:
15 mins
Cook Time:
40 mins
Total Time:
55 mins
6 servings


  • 1 tablespoon olive oil

  • 1 pound chicken breast, cut into bite-sized pieces

  • 1 medium onion, chopped

  • 2 large jalapeno peppers, seeded and chopped

  • 1 tablespoon all-purpose flour

  • 3 (15 ounce) cans navy beans, drained

  • 1 (10 ounce) can green enchilada sauce

  • 1 cup chicken broth

  • 1 teaspoon dried Mexican oregano

  • 1 teaspoon chili powder

  • ½ teaspoon ground cumin


  1. 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.

  2. 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
8g Fat
49g Carbs
32g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 390
% Daily Value *
Total Fat 8g 10%
Saturated Fat 3g 13%
Cholesterol 49mg 16%
Sodium 1178mg 51%
Total Carbohydrate 49g 18%
Dietary Fiber 12g 44%
Total Sugars 2g
Protein 32g
Vitamin C 10mg 49%
Calcium 132mg 10%
Iron 5mg 27%
Potassium 857mg 18%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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