“A very tasty, somewhat spicy, variation of chili that uses chicken. I like to serve it with sweet corn bread.” - by Nancie Thompson
Ingredients
Adjust Servings
Original recipe yields 8 servings
Directions
- Heat the oil in a large pot over medium heat. Add the onions and garlic and saute for 10 minutes, or until onions are tender. Add the chicken, chicken broth, green chile peppers, cumin, oregano and cayenne pepper and bring to a boil.
- Reduce heat to low and add the beans. Simmer for 20 to 30 minutes, or until heated thoroughly. Pour into individual bowls and top with the cheese.
Nutrition
Amount Per Serving (8 total)
- Calories
- 521 cal
- 26%
- Fat
- 13.9 g
- 21%
- Carbs
- 59.2 g
- 19%
Based on a 2,000 calorie diet
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Reviews (257)
Rate This Recipe
"wonderful recipe. My whole family loved it especially my three kids. I have another white chili recipe and plan to get rid of that one in place of this recipe. The only thing that I changed was to ..." See moreadd only 2 cans of chicken broth and I took the advice of other people and put 2 cans of the beans in the blender to make the chili thicker. Other than that, I did everything else the same. This is definitely a keeper."
KAYHKERN
"This was great on a cold, rainy day. To thicken the chili I pureed two of the five cans of beans in the blender. I also used Hot Pepper cheese instead of the Monterey Jack. I served it to 4 people ..." See moreand barely had enough left for lunch the next day for one."
quiet_place
"WOW! This was divine. I made this to take to my parents' house on Christmas Day. There were only six adults, but this chili was completely GONE by the end of the day. Everyone kept going back for more..." See more. We made only a few changes. We seasoned our chicken with southwest seasoning blend before baking it. We used five cans of beans, but we pureed an additional can to thicken the chili. Other than these two things, we followed the recipe exactly. We will make this again, soon and often. "
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