Amy’s Amazing White Chicken Chili
Amy’s Amazing White Chicken Chili can be made on the stove or in the Instant Pot, and it’s a perfect bowl of cheesy comforting chili! And this tasty white chili has a lot of chicken so it’s not that high in carbs for a chili with beans.
PIN Amy’s Amazing White Chicken Chili to make it later!
My sister-in-law Amy gave me this recipe for Amy’s Amazing White Chicken Chili quite a few years ago, and it’s been a huge hit on the blog. Then a few years later I decided to update that recipe with Instant Pot instructions and better photos, and the white chicken chili was delicious when we used the Instant Pot to infuse flavor into the beans and the broth.
So now there are two ways to make this delicious White Chicken Chili; take your pick and make it on the stovetop or in the Instant Pot! And Amy’s Amazing White Chicken Chili is such a favorite among my family and friends that I’m featuring it as my Friday Favorites pick for this week. if you try the recipe I bet your family will love it too!
What ingredients do you need?
(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)
- vegetable or Olive Oil (affiliate link)
- onion
- minced garlic (affiliate link)
- ground Cumin (affiliate link)
- Mexican Oregano (affiliate link) or use regular oregano if you don’t have Mexican Oregano
- cayenne pepper (affiliate link)
- diced green chiles (affiliate link)
- canned chicken broth (affiliate link)
- canned white beans
- Better than Bouillon Roasted Chicken Base (affiliate link), optional, but good
- boneless, skinless chicken breasts (or use leftover chicken or turkey)
- chopped cilantro (optional)
- salt and fresh-ground black pepper to taste
- grated cheese for serving (optional)
- Green Tabasco Sauce (affiliate link) for serving, optional
Instant Pot or Stovetop for this White Chicken Chili?
It’s really not much quicker to make this white chicken chili in the Instant Pot, but we did love the way pressure cooking the beans, spices, broth, and chiles on low pressure infused the broth and beans with flavor. Take your choice; it will be delicious either way you make it!
Love Your Instant Pot?
I use a 6 Quart Instant Pot for all my Instant Pot Recipes. You can use Instant Pot Recipes to see all the Instant Pot or electric pressure cooker recipes on my blog I also have lots more ideas for Pressure Cooker/Slow Cooker Recipes on my other site, Slow Cooker or Pressure Cooker.
Can you make white chicken chili with leftover chicken or turkey?
You can definitely make Amy’s amazing chili with leftover cooked chicken or turkey. Be sure to not cook the chili too long after you add the cooked chicken or turkey so it doesn’t completely shred apart into strings!
What kinds of beans can you use for this White Chicken Chili?
I’d love this chicken chili made with canned pinto beans. But any kind of white bean such as navy beans will be fine, and you could even use Cannellini beans if you’re a fan of those larger beans.
How many carbs are in this white chicken chili?
This chili recipe has a lot of chicken and fewer beans, so there are only about 15 net carbs per serving.
How to make a version of White Chicken Chili that’s lower in carbs:
This recipe is relatively low in net carbs for a chili recipe with beans, but just use even fewer beans and more chicken or turkey if you want a version with even lower carbs.
How to make Amy’s Amazing White Chicken Chili:
(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)
- Heat oil in in the Instant Pot on SAUTE, MEDIUM, then cook onions about 3-4 minutes.
- Add garlic and cook about 1 minute more, then add ground cumin, oregano, ground cayenne pepper, and diced green chiles and cook a couple minutes more.
- Add chicken stock, 2 cans white beans, and chicken flavor base (if using).
- Lock lid on Instant Pot and set to MANUAL, LOW PRESSURE for 20 minutes.
- Then NATURAL RELEASE for 5 minutes and release the rest of the pressure with quick release.
- While bean/broth mixture cooks, trim fat and undesirable parts from chicken breasts and cut into 2 or 3 lengthwise strips.
- Heat oil in a heavy non-stick pan, add chicken and cook until the chicken is cooked through and starting to brown.
- Remove from pan and let cool, then shred chicken apart into chunks.
- After pressure has released, add shredded chicken and cook using SAUTE, LOW for 10-15 minutes more.
- Chop cilantro (if using) while the chili simmers.
- After 10-15 minutes, taste chili to see if you want to add salt or pepper or Green Tabasco Sauce.
- Stir in chopped cilantro and serve hot, with grated cheese to add at the table if desired.
- And as you can tell, I love Amy’s Amazing White Chicken Chili with a generous amount of melted cheese on top.
Want more tasty chili recipes?
Check out Healthy Chili Recipes Your Family Will Love! for more delicious chili recipes like this one. Or if you’d prefer chili made without beans, check out my Amazing Low-Carb and Keto Chili Recipes.
Weekend Food Prep:
This White Chicken Chili recipe has been added to a category called Weekend Food Prep where you’ll find recipes you can prep or cook on the weekend and eat during the week!
Amy's Amazing White Chicken Chili
Amy's Amazing White Chicken Chili can be made in the Instant Pot or on the stove, and this chili really is amazing!
Ingredients
- 4 tsp. vegetable or olive oil
- 1 small onion, chopped
- 1 tsp. minced garlic (or more)
- 2 tsp. ground cumin
- 2 tsp. dried oregano (Use Mexican oregano if you have it!)
- 1/2 tsp. ground cayenne pepper (or more if you want it spicey)
- 2 4 oz. cans diced green chiles with juice
- 2 14 oz. cans chicken stock (see notes)
- 2 14.5 oz cans white beans (not drained)
- 1 tsp. chicken soup base (optional, but good)
- 4 boneless, skinless chicken breasts (Or use about 4 cups diced leftover chicken or turkey if you prefer.)
- Optional: 1 small bunch cilantro, chopped (about 1/2 - 3/4 cup chopped cilantro)
- salt and fresh-ground black pepper to taste
- grated cheese for serving (optional, not included in nutritional info)
- Green Tabasco Sauce for serving (see notes)
Instructions
- Heat 2 teaspoons of oil in in the Instant Pot on SAUTE, MEDIUM, then cook onions until they're softened and just starting to brown, about 3-4 minutes.
- Add minced garlic and cook about 1 minute more, then add the ground cumin, oregano, ground cayenne pepper, and diced green chiles and cook a couple minutes more.
- Add chicken stock, 2 cans white beans, and chicken flavor base (if using).
- Lock lid on Instant Pot and set to MANUAL, LOW PRESSURE for 20 minutes.
- Then let it NATURAL RELEASE for 5 minutes and release the rest of the pressure with quick release.
- While the bean/broth mixture cooks, trim all visible fat and tendons from the chicken breasts and cut each one into 2 or 3 lengthwise strips.
- Heat 2 tsp. oil in a heavy non-stick pan, add chicken and cook until the chicken is cooked through and starting to brown.
- Remove from pan and let cool, then shred chicken apart into chunks.
- After the Instant Pot has released all pressure, add the shredded chicken and cook using SAUTE, LOW temperature for 10-15 minutes more.
- Chop cilantro (if using) while the chili simmers.
- After 10-15 minutes, taste chili to see if you want to add salt or pepper or Green Tabasco Sauce.
- Stir in chopped cilantro and serve hot, with grated cheese to add at the table if desired.
- The Cilantro, Lime, and Avocado Salsa that is part of my recipe for Black Bean and Beef Chili would also taste great on this.
Stovetop Instructions:
- Trim all visible fat and tendons from the chicken breasts, then heat 2 tsp. oil in a heavy non-stick pan, add chicken and cook until the chicken is cooked through and barely starting to brown. Remove from pan and let cool.
- While chicken is cooking, heat the other 2 teaspoons of oil in a heavy soup pot, then cook onions until they're softened and just starting to brown, about 5 minutes.
- Add minced garlic and cook about 1 minute more, then add the ground cumin, oregano, and ground cayenne pepper and cook a couple minutes more.
- Add canned diced green Anaheim chilis, 2 cans white beans, 4 cups chicken stock or canned chicken broth, and chicken flavor base (if using).
- Turn to low simmer and let cook for 30 minutes.
- While the chili simmers, use your fingers or a fork to shred the chicken into bite-sized pieces. (Don't cut, because cut chicken pieces will shred apart into strings in the chili when they cook.)
- After the chili has simmered for 30 minutes, add the chicken and simmer 10-15 minutes more.
- If using cilantro, chop it while the chili simmers the last 10-15 minutes with the chicken added.
- Then add the chopped cilantro and simmer about 5 minutes more. Serve hot.
Notes
Two cans of broth is 3 1/2 cups, add another 1/2 cup for stovetop cooking. I'd definitely serve this with Green Tabasco Sauce (affiliate link) for people who want a bit more heat!
I got this recipe from my sister-in-law Amy Denny in 2010 and it's been a hit on my blog ever since that time; thanks Amy!
Nutrition Information
Yield
8Serving Size
1Amount Per Serving Calories 262Total Fat 7gSaturated Fat 2gUnsaturated Fat 4gCholesterol 58mgSodium 547mgCarbohydrates 19.5gFiber 4gSugar 12gProtein 26g
Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Amy’s Amazing White Chicken Chili is a great main dish for any low-glycemic eating plan, including any phase of the original South Beach Diet. This chili is relatively low in net carbs for a chili recipe with beans, but for stricter low-carb diets use even fewer beans and more chicken or turkey for version that’s even lower in carbs.
Find More Recipes Like This One:
Use Chili Recipes to find more recipes like this one. Use the Diet Type Index to find recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.
Historical Notes for this Recipe:
My sister-in-law Amy Denny first gave me this recipe in 2010! The white chicken chili recipe was updated with better photos and an option to make it in the Instant Pot in 2017 and it was last updated with more information in 2024.
121 Comments on “Amy’s Amazing White Chicken Chili”
I made this last weekend for my family…my first experience with white chicken chili. I don’t have an instapot so followed the stovetop directions for the chicken. I think next time I would precut it before cooking because I found that it was stringy when I shredded it with forks. Anyhow, we all liked it. It was very tasty. Soupier than I expected but again my first time with white chicken chili and apparently that’s how it is.
BUT today my son told me he had leftovers for the past couple of lunches. He said mom it was good the first time, but wow it was absolutely incredible after it sat for a few days. The flavor was amazing. Especially with sour cream and shredded cheese added. So this will be added to our rotation. Thanks so much!!
So glad it was a hit for you! Everyone in my extended family loves this chili, and it’s been a hit on the blog too!
Thanks Amy & Kalyn- I make this recipe often. It’s going to get cold here in Atlanta so I have a pot simmering. I have different variations- I use 1 can of beans but add 4-5 tomatillos, I use real peppers instead of canned. I use white pepper instead of black. I love the taste of cilantro in this recipe.
So glad you are enjoying it!
I’ve been making this recipe for quite a few years, after seeing it on Katlyn’s blog. It’s a favorite and I make at least twice a winter! The cilantro adds so much flavor!
Thanks for that nice feedback Jackie! So glad you are enjoying it!
This recipe is still one of my favorites!! As soon as fall arrives this is a go to. Love this!!
So glad you have enjoyed it!
I haven’t done anything that would change the way you are able to save recipes. My site uses a well-used “recipe card” that stores the recipe data in a way that’s used all over the web. I could have tried to help, but obviously you just want to complain.
I have probably made this recipe 30+ times. When I can’t figure out what to make with chicken, I make this. Doesn’t matter if it is spring, summer, fall or winter. We love it. I have also added veggies that needed to be used up and it is great for that. Thank you!
So glad you have enjoyed it that much!
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I’d like to try this in an instant pot and wonder why you didn’t cook the chicken with the beans.
If you cooked the chicken in the Instant Pot with the beans, it would shred apart into strings. I don’t like that in a chicken soup; I prefer chicken that stays in chunks. You can try it that way, but I know I wouldn’t like it so I cook the chicken separately.
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Hi Kalyn! Do you think I could make this without the beans? Due to carb restrictions I can’t have any beans. The mixture of spices sounds so good I’d love to try it. Thank you in advance for any advice. Also, thanks for all your great recipes. I have quite a collection of your Instant Pot ones!👍🏼😉👍🏼
Yes, I think you could make a good soup of it without beans. You could replace beans with a low-carb vegetable like cauliflower or bell pepper if that appeals to you, or just double the meat.
I remember this recipe from way back! I need to finally try it, it looks delicious and my kind of dinner!
Aggie, it has been such a keeper! I hope you do try it; I think you will like it!
Love this recipe, my family keeps asking me to make it again. I add a 1/3 cup of heavy cream and 4 oz cream cheese to make it a little thicker and creamier – more calories but still low carb. I also reduce the heck out of it to make it a little thicker, this adds about 2 hrs simmer time uncovered.
So glad you have been enjoying it; love hearing how you have adapted the recipe!
This recipe is delicious. We made it this weekend for friends and they loved it, too. We made it easier on ourselves by using the white meat from two rotisserie chickens and increased the quantity of spices, beans and broth so there would be plenty. I took your suggestion of serving it with your cilantro, lime and avocado salsa along with grated cheese and thin white tortilla chips. This was at least the third time I've made it and it's always soooo good. Thank you for sharing this recipe.
Gail, so glad you are enjoying it so much! Love the idea of starting with Rotisserie chicken!
Hello sorry I'm so late to the party on this. As a novice, are onion flakes the same as dried minced onions? 1/4 cup seems like a lot. I want to make this but just checking to make sure i understood. Looks great, thanks!
I'm not sure where you are seeing onion flakes; the recipes says "1 onion, chopped"? But if you need to substitute dried onion I'm thinking 2 tablespoons would be plenty.
Making this tonight in the crockpot. I will let you know how this turns out
Hope you enjoy!
Amy, my pleasure. So glad you're enjoying it so much.
I made this last winter and LOVED it!!! It was amazing. I've been waiting for it to get cool out to make it again, and this weekend I thought what the heck, it doesn't have to be fall/winter to make this! I'm making it today, just absolutely love this recipe. Thanks for sharing it with us.
Nikki, thanks for sharing that. I think this would be great with ground turkey!
I made this last night for a second time, but I was feeling under the weather and wanted to take a short cut. Instead of chicken, I used ground turkey and cooked it with the onions and oil. I also switched out one can of northerns for black beans (just for fun). Still turned out great and allowed me to sit and relax while it simmered away. Thank you Kayln!
I do love hearing that! So glad you're enjoying them.
Made this tonight…another delicious and easy recipe! I've been making your recipes for almost a year and I've never been disappointed.
Absolutely adored this recipe! We put a squeeze of fresh lime in, too. I will double the recipe next time for more leftovers.
JoeJoe, so glad you like the site, and I'm planning to keep doing it for a long time!
Kaylyn, my husband and I are on Phase 1 this year, and via Google, I found your site. What a blessing! Made the white chicken chili today and it is fantastic! Please don't stop posting. You are giving people so much more variety in the SB diet. Thank you!
Megan, you're right that beans are a limited food for Phase One. But because this chile has chicken and other ingredients, you aren't eating only beans when you have an average size serving of it. I wouldn't overdo it; I'd eat a small bowl of this with something like a green salad for Phase one.
I am starting Phase 1 again and I have made this before and loved it! I was just curious how it fits in Phase 1 with all the carbs in the beans. Is it just minimal because you are only supposed to have 1/2 a cup?
So glad you liked it!
I made this last night with leftover turkey and it was the best white chili I've made so far. I did need a little salt and some more spices (garlic and cumin). I used dried beans that I cooked in the crockpot, which may be why I needed the salt.
Would love to hear how it turns out!
This is one of my favorite recipes! I'm trying something new with it today. I just put everything in the crockpot uncooked/not sautéed. I know that the browning/sautéing add more flavor, but I wanted something really simple today. We shall see if it turns out good later this afternoon.
Planning my meals for the week. I am making this – a third time. I love it. And I am making another of your recipes, too! Thanks for the inspiration.
This white chicken chili is, indeed, amazing. I made it for dinner last night and everyone went nuts over it. I brought the rest for lunch and just finished it. I had to jump online and post a rave review. This was easy and came together pretty quick. The flavors are out of this world…especially topped with cilantro and jack cheese while it's hot so the cheese gets nice and melty. I can't say enough about this delicious chili! I love that it's a little like a soup and not super thick. It's just filling enough to be satisfying, but not cloying, like some chili's. I could eat this a few times a week and never get bored with it! It's a MUST try! Thank you so much for sharing! 🙂
Still LOVING this recipe! I've had it in my recipe log for about two years now (since you first pointed it out to me) and we make it frequently! Just wanted to tell you again how much we appreciate you sharing your amazing recipes with the www:-)
~w4lucy
Lindsey,
My husband made this in a crockpot and it turned out really well. He just put everything in the crockpot without browning or anything (we tend to be lazy cooks). He left the chicken in large pieces during cooking and we shredded them in our bowls. He prepared everything the night before, pulled it from the fridge, set it up to cook on high for 4hr before shifting to low for the rest of the day (~6hr). Initially we thought it was watery for chili, but once we shredded the chicken it worked beautifully. He was skeptical when I initially suggested the recipe, but is a convert. This will be part of our regular winter soup rotation!
Made the chili this weekend and it was great! Mine was a little watery so I think next time (and there WILL be a next time) I'll add another can of beans. Other than that, perfect!
Has anyone tried to make this in a crockpot? Any suggestions on cooking times/temps?
Jess, so glad you liked it!
This recipe was absolutely perfect!! The flavor, ingredients, consistency, everything was stunning! My boyfriend and I made it tonight and we were speechless at how good it was. I'm going to make it for my family this Sunday too. Also, we added corn, I think it made it even better 🙂
Made this tonight and it was delicious just as everyone has said. I told my 7 and 9 year old kids it was "chicken stew" (since anything with the word "chili" makes them skeptical) and they loved it too. Thanks so much!
I made this yesterday. I used old glory smoked chicken base and it was just delicious. Thanks for all the great recipes!
Gay
I've probably made this recipe 10 times since first discovering it on your site. It's a huge favorite with friends and family! I even had it planned for this weeks menu before even realizing you had posted it again. Anyone that hasn't tried this certainly should!!! P.S. I love your new heart veggies in hour header!
So glad you have enjoyed it so much. My brother Rand is the one who does the headers for me; I'm so lucky to have a talented brother!
Cee Jay, love the idea of using fresh poblanos in this. Glad you liked it!
I made this last night. I did not have canned green Anaheim chiles, so sauted fresh chopped poblano with the onion. I also threw in some chopped red bell peppers, just because it needed to be used up. I thought I had cilantro in the house, but did not. I adore how these flavors blended. I added a low fat mild cheddar, and it was the perfect finish. I love this recipe as a change from the same old, same old tomato based chili. My husband liked it, but said he'd only want it once in a while.
So glad people like the sound of this! Zesty, Anaheim chiles are large mild green chiles grown in California; probably the same as what you just call green chiles.
I'm not familiar with Anaheim chills. Do you think plain green chilis would work, too? This looks like a great recipe. I have yet to find a white chili recipe that I love, so I will definitely be trying this one. Thanks, Amy and Kalyn!
Awesome variation on chili, loved it!
And the bowl is too gorgeous…
This has comfort food written all over it! Delightful recipe 🙂
I've been on the look out for a great chicken chili recipe. I'm going to give this a try soon.
Julie, so glad you liked it!
I love this recipe with all of the garnishes (lime, cheese, avocado, sour cream.) Definitely a keeper!
So glad you've enjoyed this so many times, and I do like that idea of cooking the chicken in the broth!
I made this for probably the 10th time yesterday. It's my absolute favorite! I realized I didn't have any broth but was determined to make it. Bouillon cubes? NO! I've read before that you shouldn't make broth with skinless boneless chicken breasts but I thought, what the heck. So I threw 3 breasts in a pot with the veggies, some salt and pepper and went for it. Later I wimped out a little and did add the chicken base flavoring. The chili was awesome. My favorite part though was the texture and juiciness of the chicken since they were boiled instead of sauteed. I'm definitely doing that again!!!!
I love white chili! This recipe looks wonderful. I usually melt some Monterrey Jack cheese in the chili to help thicken it, and the "magic ingredient" is 1/2 tsp of ground cloves, which sounds weird, but makes for a very special flavor. Thanks for all your wonderful recipes!
So glad you liked it Christine. I will pass the kudos on to Amy!
I made this chicken chili tonight for supper….LOVED IT!!! My husband, son & daughter loved it as well…what a huge success!!
Thank you Kalyn!!!
Annie, so glad you you liked it. I'm making this for a party later this week.
Wow, just made this chili and it was amazing! Perfect blend of spices and I was surprised that this was so healthy! Thanks for a great recipe, my boyfriend and I loved it, and our chocolate lab enjoyed a little leftover chicken broth poured over his food. 🙂
Paul, I love this recipe too. So glad you enjoyed it.
This was great we ate on it for 3 days……….
So glad you liked it. Sour cream is a great addition.
Delicious! Took some advice and added sour cream! Will be making this again for sure!
K&D- So glad you liked the recipe, and glad that it satisfied your cravings. Good luck with the pregnancy too. Must be tough with the husband gone, sending best wishes for all your family.
This recipe is wonderful! I added extra red pepper (I am pregnant and am constantly craving spicy food!). The hubby is deployed right now but when i emailed him about this recipe he was VERY jealous that he couldn't have it! Looks like I will be making this again and again! Thanks so much!
Melissa, so glad you liked it and good to know it still turned out even with less chicken, thanks for sharing that!
Awesome! We had this tonight and it was wonderful! 😉 I only had 2 chicken breasts thawed so that's all I used and didn't cut down on the rest because we like soupy soup. I was shocked that it still seemed like a ton of chicken to me. It was great!
Amy, the latest book says limit dried beans to 1/3 to 1/2 cup serving to start for phase one. I'd eat a small serving of chili with a green salad on the side. Glad you liked it.
Oh my goodness!! This chili is great!! I can't believe it is healthy. Thanks Kalyn for making healthy food taste every bit as good as the unhealthy ones!!
In phase one…how much of this chili can I eat at a serving?
Sara, glad you liked it.
Hi Kalyn!
I made this tonight as I am still plugging away with the South Beach diet- though with your fantastic recipes I would hardly refer to it as "plugging away." 🙂 The chili turned out to be fantastic! I was greedy and did not let it simmer for the total 45minutes and I think that might have slightly enhanced the flavor, but I can't complain as this way I am sitting here enjoying a bowl as I speak (type?).
I'd recommend this to anyone. Thanks again!
Never been much of a chili fan but, that looks like a chili I'd like!
Love this one. I am looking for good, natural foods. This one certainly fits that. Thanks for sharing.
White chicken chili is always welcome on cold winter days and this one looks great!
OMG, this was sooo good. My hubby just re-stared South Beach and LOVED this! My Mom and girlfriend made it today, and they also LOVED it. Mom recently had a heart attack and is on a low-fat diet! She used ground turkey in hers.
LOVE your blog, I'm always trying your fabulous recipes!
Wow, that looks amazing. I recently invented a chicken chili recipe and for my dad, and it didn't look that good. I might have to try this one.
Kira
Made this for dinner last night and it was SOOOO good! I didn't have 2 cans of beans on hand so I just added the one can and for a little something extra I added a 15oz. can of whole tomatoes (crushed them up a little) … so it isn't quite 'white' chili but it tasted great! Thanks for the recipe.
great recipe. I love this recipe a lOT!
I've been on the hunt for a really great white chili recipe and will definitely give this one a try. Thanks, Kalyn!
I'm excited to hear from people who have tried this and liked it; I'll pass the compliments on to Amy!
Kalyn, I made this for dinner tonight, and it was absolutely fantastic. I've been dying to find a great white chicken chili recipe. This is a total keeper! Thanks!
I made a white chicken chili a couple weeks ago and it was so delicious and perfect for rainy, cold weather. Yours looks even prettier though 🙂
Sues
I absolutely love the work that you are doing. Keep it up!!!
That chilli sure does look good!
Hey Kalyn! I made your "spicy Asian wraps" with ground chicken, but I did not have enough lettuce…so I put the filling in the freezer. I have been wondering if I could incorporate that into some other kind of dish. I am thinking this may be just the thing to do!
I just made this and it was fantastic! I love all forms of chili! Isn't it annoying when you get a misprint in a recipe from a magazine, it's happened to me before too.
One of my favorite all time ways to make chili. This looks great – and I'm totally with you on the cilantro.
This does sound amazing Kalyn. Chili season is not over yet even if people are lured into thinking it is Spring.
I enjoy white chili more so than a bowl of "red". This looks so very yummy. Thanks to You and Amy. Also a great extra is that it makes 6 servings, when there are only 1 or 2 to eat, it seems the leftovers never end on some recipes.
To me, that looks more like soup than chili, but it still looks good. I may have to try making that sometime.
I have been looking for a good white chicken chili recipe for awhile now. This looks as though it's going to fit the bill perfectly!
Thanks Cheryl, hope you like it!
TW, it's so good. The diced green chiles are one of my favorite ingredients.
Joanna, thanks!
Anonymous, you're welcome. I'm making some of that cocktail sauce today too!
Mel, this is a recipe that has gotten around, I can tell! I love the idea of adding some sour cream at the end. Also I bet a touch of chipotle is good in this.
This is almost identical to my White Chicken Chili recipe, but I put about 5 cups reduced sodium chicken stock in mine (instead of 4), and add Chipotle Chili powder (about 1 t) to the soup to give is a smokey spicy flavor. Haven't tried cilantro yet. Green chiles are definitely mandatory!
Also, try adding about 1 c. reduced fat sour cream to the soup at the end, but take some of the hot soup and liquify the sour cream first in a separate bowl so it doesn't curdle. It gives the soup a much creamer, richer flavor without a lot of added fat.
It's delicious – I make this every other week and eat it for lunch and dinner!
Kalyn – Your timing is great! We were in the mood for chili yesterday so we made your Mexican Lentil soup/chili recipe – it was delicious! I added lean turkey sausage for my husband, but next time I'd leave it out – it kind of interfered with the wonderful lentil vibe. Thanks for all your fantastic recipes – I'll be making your low sugar cocktail sauce in just a few minutes…
Sandy
I'm not cooking for the superbowl but if I were, this chili would certainly be on my menu. Looks delicious!
It does look "amazing!" I have heard so much about white chili, but never made it. It's about time!
Looks amazing Kalyn … thanks for sharing!
Cheryl from fb
Brenda, one reason I chose South Beach to manage my weight is so I wouldn't have to count calories, fat grams, or points, so I don't have any idea about that.
I might try this this week.
You wouldn't happen to know the Weight Watchers points on this one?
I tried your pan fried asparagus this week and it was amazing!
Hubby's making chili, it's the only day of the year that he cooks.
I'm glad people are liking this, because it was so good! I fed some to a friend and she loved it too. And we do have a lot of very good cooks in our family.
Chau, I think the green Anaheim chiles are pretty important for the flavor here. I don't know where you live, but here I find them by the Mexican foods in most every store. If you can't find them, you could use a smaller amount of jalapeno chiles (much less!) or try making it with fresh poblano or anaheim chiles, but I wouldn't leave the chiles out completely.
Looks fabulous…and who doesn't love cilantro! Yummmmy!
oh yummy. have beans and chicken breasts and willing to try this. where do you get the chiles and what happens if that get omitted/and or substituted?? does it lose the flavor?>
I'm printing this one out and making it this week. The hubby loves chili of all kinds. Also, we're just about out of the big pot of red lentils with lime and cilantro I made. Kalyn your recipes are wonderful. Thank you.
wow what an amazing chili love this and love your blog
I see great cooks run in your family! Looks very delicious and a nice change
I enjoy White Chicken Chili as much as I enjoy the Texas Red but I like the Cilantro in mine.