White Chili II

White Chili II

123 Reviews 10 Pics
Nancy Friskey
Recipe by  Nancy Friskey

“This recipe can be made in a slow cooker, or on the stove top. White corn chips and shredded Jack cheese complete the meal. This is a nice low fat meal.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.


Adjust Servings

Original recipe yields 6 servings



  1. In a large skillet, heat olive oil over medium heat. Add chicken, and saute until cooked through. Remove the chicken from the pan.
  2. Saute the onion, red bell pepper, yellow bell pepper, jalapeno chile peppers and garlic in the same skillet. Return the chicken, along with the ginger, salt, sage, cumin and white pepper. Mix thoroughly.
  3. In a separate small saucepan or skillet, melt butter or margarine over medium heat. Stir in flour to make a roux. Whisk in the chicken broth and mix all together. Stir this mixture into the sauteed chicken and vegetables.
  4. Stir in the beans with can liquid, and simmer all over low heat for 15 to 20 minutes or until cooked and heated through.

Share It

Reviews (123)

Rate This Recipe
Mrs. Chef Esh

Mrs. Chef Esh

I made this for my husband's hunting trip to feed a group of hungry men, and they all insist I must make this for every trip now. This is a recipe you can really play with...first off I did cheat a little and used a store bought rotisserie chicken, cut up. I also used a yellow and orange pepper along with the red and green for color. I omitted the ginger and sage completely and opted for poultry seasoning, a little more cumin, and some chipotle red pepper. I always use a bunch of different white beans...Northern, Cannellini, Garbanzo, Navy, and even black-eyed peas (because I LOVE them). I usually will mash one can to get a thicker heartier consistency. Top with a dollop of sour cream and some fresh cut chives and a sprinkle of Cheddar cheese...it is so yummy and very satisfying!



I added a little more chicken broth to make it not quite so thick. It's the best white chili recipe I've tasted.



Wow, this has great flavor. I served with some rolls & a salad and it was an very filling meal. (I didn't even have a roll with mine). Thanks for a truly wonderful, low fat & good for you meal! I do the weight watchers point system & each serving of the chili came out to only 3.5 points by browning the chicken in cooking spray instead of oil and using margarine in place of the butter.

More Reviews

Similar Recipes

White Chili I

White Chili I

Easy White Chili

Easy White Chili

Creamy White Chili

Creamy White Chili

White Chili IV

White Chili IV

Venison-Bacon White Chili

Venison-Bacon White Chili

Slow Cooker White Chili with Chicken

Slow Cooker White Chili with Chicken


Amount Per Serving (6 total)

  • Calories
  • 396 cal
  • 20%
  • Fat
  • 10.3 g
  • 16%
  • Carbs
  • 38.4 g
  • 12%
  • Protein
  • 37.9 g
  • 76%
  • Cholesterol
  • 81 mg
  • 27%
  • Sodium
  • 322 mg
  • 13%

Based on a 2,000 calorie diet



previous recipe:

Easy White Chili


next recipe:

Popa's Simple White Chili