White Chicken Chili

Name: White Chicken Chili
Prep time: 20 minutes
Cook time: 30 minutes
Yield: 8 cups
Ingredients: 1 Tablespoon vegetable oil1 pound boneless; skinless chicken breast; cut to bite-size pieces1 onion; chopped1 ½ teaspoons garlic powder or 6 cloves garlic; minced2 cans (15.5 ounces each) white beans; drained and rinsed2 cups (or 14.5 ounce can) low-sodium chicken broth 2 cans (4 ounces each) chopped green chiles1 teaspoon cumin1 teaspoon oregano½ teaspoon black pepper¼ teaspoon cayenne pepper or chili powder (optional)1 cup low-fat sour cream or plain yogurt½ cup nonfat or 1% milk

Kid-approved dinner idea that is creamy, comforting, and ready in 1 hour.

Cooking for a Crowd

Use these recipe sheets to prepare for larger groups:

Small bowl of creamy chicken and bean soup served with crackers.

Prep time: 20 minutes
Cook time: 30 minutes
Makes: 8 cups
Nutrition Facts: View label

Ingredients

1 Tablespoon vegetable oil

1 pound boneless, skinless chicken breast, cut to bite-size pieces

1 onion, chopped

1 ½ teaspoons garlic powder or 6 cloves garlic, minced

2 cans (15.5 ounces each) white beans, drained and rinsed

2 cups (or 14.5 ounce can) low-sodium chicken broth

2 cans (4 ounces each) chopped green chiles

1 teaspoon cumin

1 teaspoon oregano

½ teaspoon black pepper

¼ teaspoon cayenne pepper or chili powder (optional)

1 cup low-fat sour cream or plain yogurt

½ cup nonfat or 1% milk

Directions

Wash hands with soap and water.
In a large saucepan, heat oil on medium heat. Sauté the chicken, onion and garlic until chicken is no longer pink.
Add the beans, broth, chiles and seasonings.
Bring to a boil. Reduce heat and simmer uncovered for 30 minutes.
Remove from the heat and let cool for about a minute. Stir in sour cream and milk.
Refrigerate leftovers within 2 hours.

Notes

Broth can be made at home, purchased in a can or box, or made using bouillon. For each cup of broth use 1 cup very hot water and 1 teaspoon or 1 cube of bouillon.
Instead of chicken use turkey or another 2 cups of cooked beans.
Cook your own dry beans. One can (15 ounces) is about 1 ½ to 1 ¾ cups drained beans.
Serve with hot sauce or black pepper.
Try adding cilantro on top for more flavor.

Comments

Submitted by jvolem on Tue, 01/23/2024 - 09:04

This was so popular at my class! We made a couple soups and this was the clear favorite. It was rich and satisfying - and perfectly seasoned. I used yogurt rather than sour cream and it worked beautifully. I will definitely make it again.

Submitted by watkinbr on Thu, 12/20/2018 - 15:54

This has been a hit in our house, have made a few times already. I make a crockpot chicken, and with the leftover chicken I shred it and put into this recipe. I also used the chicken broth from the crockpot chicken. Freezes great too!

Submitted by AngMath on Mon, 01/04/2016 - 20:42

This recipe was a hit in our house; just enough spice for flavor, but not so much that it turned the younger kids off. I used leftover turkey so this soup came together quickly. I also substituted nonfat Greek Yogurt for the sour cream.

Submitted by DianneHicks on Tue, 05/26/2015 - 19:15

This recipe is so interesting. I would definitely try this at home and serve to my family. Thanks for sharing this one. I really appreciate your efforts here.

Submitted by JanPlum on Mon, 04/27/2015 - 13:45

This recipe is great with ground chicken instead of chicken breats. It's cheaper, AND gives more an authentic "chili" texture. I also like to make this with one can of white (navy) beans, and one can of cannellini beans. Cabbage on top is a must!

Submitted by springwinter on Mon, 04/13/2015 - 18:01

It looks delicious. I'll gonna make this at home. My husband will surely love this because he love spicy foods. Thanks for sharing this.

Submitted by alicia123 on Tue, 03/31/2015 - 00:34

Thank you for sharing this recipe. It looks delicious. I haven't try this at home. I want to cook this White Chicken Chili. It seem that the recipe is quick and easy.

Submitted by aqua645 on Wed, 03/25/2015 - 23:41

Looks tasty!

Thank you for the recipe :)

Submitted by sara4rogers on Mon, 11/03/2014 - 13:42

My daughters (10 and 13) made this for company last night. It was absoutely delicious and FULL of flavor. We used regular sour cream instead of fat free, but we only used half of the called for amount. The company just messaged me and asked if I would mind sharing the recipe. I directed them here :0) I can already tell this is going to be a dish we eat many many times this winter

Submitted by tierrabonita on Sat, 01/25/2014 - 14:47

Made this for a big football party and everyone loved it, plus a few recipe requests! I had no issues with curdling but the soup was cooled down a bit before I added the dairy. We did have several toppings available like hot sauce, shredded cabbage, cilantro, and some crushed tortilla chips.

Submitted by Edamame on Mon, 05/06/2013 - 15:25

This chili appeared to have "curdled" when I added the milk and sour cream. I am thinking it is because the soup was too hot. Be careful to let the soup cool slightly before adding it!

Besides looking a little funny, it was very delicious!

Submitted by jovan (not verified) on Sun, 03/03/2013 - 22:48

This is my absolute FAVORITE Food Hero recipe! It is fantastic. There are never leftovers when I make this dish! Highly recommend!

Submitted by oliveroc on Mon, 02/18/2013 - 10:41

I will be trying this recipe next week with my teen parent class. I am so excited to make it!