White Bean Chicken Chili

White Bean Chicken Chili

773

"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."

Ingredients

35 m servings 220 cals
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Original recipe yields 9 servings

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Nutrition

  • Calories:
  • 220 kcal
  • 11%
  • Fat:
  • 6.1 g
  • 9%
  • Carbs:
  • 21.2g
  • 7%
  • Protein:
  • 20.1 g
  • 40%
  • Cholesterol:
  • 40 mg
  • 13%
  • Sodium:
  • 786 mg
  • 31%

Based on a 2,000 calorie diet

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Directions

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  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.
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Reviews

773
  1. 1007 Ratings

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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...

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 f...

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...