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White Bean Chicken Chili

White Bean Chicken Chili

  • Prep

    10 m
  • Cook

    25 m
  • Ready In

    35 m
Thea

Thea

This recipe was passed down from a friend, and now it is one of our favorites! It's great to make whenever there is left over chicken or turkey around! We pray for colder weather in California just so we can make this soup! You can substitute additional diced tomatoes for the tomatillos. If you would like the soup to be spicier, you can add some red chili flakes or salsa. Serve with these toppings for people to choose from: limes, cilantro, cheese, avocado, sour cream, and tortilla chips.

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Original recipe yields 9 servings

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Nutrition

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  • Calories:
  • 220 kcal
  • 11%
  • Fat:
  • 6.1 g
  • 9%
  • Carbs:
  • 21.2g
  • 7%
  • Protein:
  • 20.1 g
  • 40%
  • Cholesterol:
  • 40 mg
  • 13%
  • Sodium:
  • 829 mg
  • 33%

Based on a 2,000 calorie diet

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Directions

  1. Heat oil, and cook onion and garlic until soft.
  2. Stir in broth, tomatillos, tomatoes, chilies, and spices. Bring to a boil, then simmer for 10 minutes.
  3. Add corn, chicken, and beans; simmer 5 minutes. Season with salt and pepper to taste.
  4. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Ross
629

Ross

6/1/2007

This is my favorite chili recipe not only because its incredibly delicious, but because its one of the healthiest entrees you can make. I followed others' suggestions and added 2 tablespoons of cornstarch, 2 diced jalapenos (some said this was a little too hot, but I thought it just about right), canned corn instead of fresh, and salsa verde instead of canned tomatillos. One thing to remember is that the quality of the Salsa Verde (or tomatillos) is very important as it is perhaps the predominant flavor. Make sure to use a good quality salsa--that is, one you really enjoy on its own. I prefer Target's "Archer Farms Salsa Verde", which is about $3 for 24oz.

Loves2CookinMN
530

Loves2CookinMN

6/5/2007

This was great! After reading most of the comments, I substituted a bottle of salsa verde for the tomatillos, used two cans of diced tomatoes with chilis instead of the plain tomatoes, used a fresh jalapeno instead of the canned chilis, added a little extra broth and added 2 Tablespoons of cornstarch. I put it all in the crock pot and let it cook for about 8 hours on low. Garnished the bowls with sour cream and cheddar cheese. It was fabulous!

SUNIDE
364

SUNIDE

10/27/2007

Another Cook off winner to add to this recipe. I doctored it a bit too: I used the jar of Salsa verde, extra green chili's, fire roasted diced tomatoes, LOTS of cumin, and some chili powder as well. I heated the spices in the oil before adding both cubed and ground chicken. I used the ground chicken for texture - more traditional chili style, and added a touch a cream. MMmmmm. Thanks to other reviews, I was ready with the corn starch to thicken it up so it wasn't as soupy. I would like to say I loved it - but, by time I made my way back to the table to have some, it was GONE. I don't think it lasted 15 minutes!! I WILL cook this again, I would like to have more than just a sample spoon full...

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