Easy White Chicken Chili


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Chili is one of our best cold-weather strategies. We use chicken and white beans for a twist on the regular bowl of red. It’s soothing comfort food. —Rachel Lewis, Danville, VA

Prep/Total Time: 30 min.

6 servings

Prep/Total Time: 30 min.

6 servings

  • 1 pound lean ground chicken
  • 1 medium onion, chopped
  • 2 cans (15 ounces each) cannellini beans, rinsed and drained
  • 1 can (4 ounces) chopped green chilies
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon pepper
  • 1 can (14-1/2 ounces) reduced-sodium chicken broth
  • Optional toppings: reduced-fat sour cream, shredded cheddar cheese and chopped fresh cilantro

1 cup: 228 calories, 5g fat (1g saturated fat), 54mg cholesterol, 504mg sodium, 23g carbohydrate (1g sugars, 6g fiber), 22g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 starch.

  1. In a large saucepan, cook chicken and onion over medium-high heat 6-8 minutes or until chicken is no longer pink, breaking up chicken into crumbles.
  2. Place one can of beans in a small bowl; mash slightly. Stir mashed beans, remaining can of beans, chilies, seasonings and broth into chicken mixture; bring to a boil. Reduce heat; simmer, covered, 12-15 minutes or until flavors are blended. Serve with toppings as desired.
    Freeze option: Freeze cooled chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth if necessary.
    Yield: 6 servings.

Originally published as Easy White Chicken Chili in Simple & Delicious December/January 2016

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