White Chili IV46 Reviews
- Prep: 1 hr
- Cook: 1 hr 30 min
- Ready In: 2 hr 30 min
“This is a lovely variation of chicken chili. More a bean soup with chicken and chili seasonings.” - by Ken Eaton
Original recipe yields 8 servings
- In a large pot over medium-high heat, cook chicken in olive oil with black pepper until brown. Stir in onion, garlic and chiles and cook until onion begins to soften.
- Stir in bell peppers, mushrooms, beans, green onions and parsley. Pour in wine and chicken broth. Season with bouillon, rosemary, thyme, oregano and cumin. Place bay leaves in pot, cover, reduce heat and simmer 90 minutes.
Amount Per Serving (8 total)
- 521 cal
- 4.8 g
- 78.2 g
Based on a 2,000 calorie diet
Reviews (46)Rate This Recipe
"Excellent recipe!!! My husband does probably 99.9% of the cooking in the house because he loves to do it and he's MUCH better at it than I am. I decided to make this for him and he loved it! Since ..." See moreI made it, and he loved it, I know that this is truly a winner!"
"This was really tasty with a dollop of sour cream. Loved it! I also added a can of corn and blended 2 of the cans of beans for a thicker soup. Plus I substituted jalapenos for the chiles because I lov..." See moree hot stuff! I might use less broth next time (ended up simmering for much longer to boil off some of the liquid). Either way, really great flavor!"
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