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Nostalgic White Chicken Chili Recipe
Jane Crompton
This white chicken chili is a must-try. If you don't like tomatoes in your chili, this is a good alternative to tomato-rich chili.
5
from 1 vote
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Prep Time
10
minutes
mins
Cook Time
45
minutes
mins
Total Time
55
minutes
mins
Course
Main Course
Cuisine
Mexican
Servings
8
people
Calories
744
kcal
Ingredients
US Customary
Metric
1x
2x
3x
4
large
chicken breasts
chopped into ½-inch dice
1
medium
Spanish onion
diced
4
cloves
garlic
roasted
4
cups
chicken broth
low-sodium
127
ml
green chilies
canned and diced
1
tablespoon
cumin
1
teaspoon
paprika
1
teaspoon
pink Himalayan rock salt
ground
¾
teaspoon
oregano leaves
½
teaspoon
ground coriander
½
teaspoon
ground black pepper
⅛
teaspoon
cayenne powder
2
cans
white kidney beans
drained
2
cups
corn
frozen
227
grams
cream cheese
dairy-free
Instructions
Heat oil over high heat.
Add chicken, onions and garlic; cook until the chopped chicken is no longer pink (5 to 10 minutes).
Add spices; cook down 1 to 2 minutes.
Add chicken broth and green chilies. Bring to a boil, then reduce heat and simmer for 15 minutes.
Add cheese and stir until completely melted. Add beans and corn. Heat through and allow to cook for 10 to 20 minutes to blend flavours.
Serve with crusty bread and a cold beer.
Nutrition
Calories:
744
kcal
Carbohydrates:
24
g
Protein:
15
g
Fat:
67
g
Saturated Fat:
8
g
Polyunsaturated Fat:
19
g
Monounsaturated Fat:
36
g
Trans Fat:
0.2
g
Cholesterol:
36
mg
Sodium:
452
mg
Potassium:
288
mg
Fiber:
1
g
Sugar:
19
g
Vitamin A:
197
IU
Vitamin C:
3
mg
Calcium:
30
mg
Iron:
1
mg
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