Save on Pinterest

White Chili with Chicken

Folks who enjoy a change from traditional tomato-based chilies will enjoy this version from Christy Campos of Richmond, Virginia. The flavorful blend has tender chunks of chicken, white beans and just enough zip.
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    6 servings

Ingredients

  • 1 medium onion, chopped
  • 1 jalapeno pepper, seeded and chopped, optional
  • 1 tablespoon canola oil
  • 2 garlic cloves, minced
  • 4 cups chicken broth
  • 2 cans (15-1/2 ounces each) great northern beans, rinsed and drained
  • 2 tablespoons minced fresh parsley
  • 1 tablespoon lime juice
  • 1 to 1-1/4 teaspoons ground cumin
  • 2 tablespoons cornstarch
  • 1/4 cup cold water
  • 2 cups cubed cooked chicken

Directions

  • In a large saucepan, cook onion and jalapeno if desired in oil until tender. Add garlic; cook 1 minute longer. Stir in the broth, beans, parsley, lime juice and cumin; bring to a boil. Reduce heat; cover and simmer for 10 minutes, stirring occasionally.
  • Combine cornstarch and water until smooth; gradually stir into chili. Add chicken. Bring to a boil; cook and stir for 2 minutes or until thickened.
Editor's Note
Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Nutrition Facts
1 cup: 202 calories, 6g fat (1g saturated fat), 42mg cholesterol, 833mg sodium, 17g carbohydrate (2g sugars, 4g fiber), 19g protein.

Recommended Video