Make Ahead

White Chicken Chili

December 28, 2009
3 Ratings
  • Makes 3-4 servings
Author Notes

This recipe was adapted from one submitted to our local newspaper four or five years ago. A personal chef who favors healthy eating created it and it has become a cold weather staple in our household. I double the stock so it is more like soup than a classic chili. It is my favorite for a healthy start to the new year. Happy 2010! —Lizthechef

What You'll Need
  • 2 boneless, skinless chicken breasts
  • juice of one lemon
  • 1 tablespoon olive oil
  • 1 onion,chopped
  • 1 four oz. can green chopped chiles
  • 3 chopped garlic cloves
  • 2 teaspoons cumin
  • 2 teaspoons coriander
  • 1/2 teaspoon dried oregano
  • 1 pinch cayenne
  • 2 cans cannellini beans, rinsed and drained
  • 1 quart chicken stock, preferably homemade or low-sodium commercial
  1. Poach the chicken breasts in water with lemon juice. Add squeezed lemon halves to poaching liquid. Remove chicken from liquid and shred when cooled.
  2. Heat oil, add onion and cook for five minutes. Add garlic, chiles, cumin, coriander, oregano and cayenne - stir until blended.
  3. Add the beans, shredded chicken and stock.
  4. Bring to a boil, then lower heat to simmer 20-30 minutes. (Better reheated).
  5. Serve with dollop of low-fat sour cream and/or grated reduced fat cheese.

See what other Food52ers are saying.

  • dymnyno
  • totalnoms
  • TheWimpyVegetarian
  • TiggyBee
  • wanderash

26 Reviews

Andie November 30, 2014
Low fat sour cream? Why? Full fat means better flavor, a feeling of fullness and a dose of healthy fat.
dymnyno February 2, 2012
Great pic...great recipe!
ellenl January 26, 2012
We still love this!
Lizthechef January 27, 2012
Too sweet - thanks for the reminder. I'm making it again soon.
totalnoms July 26, 2011
Made this last night, with a few adjustments- couldn't find chopped green chiles, so used Salsa Verde instead. Great flavor all around, and perfect served over rice! Thanks for the recipe!
Lizthechef July 28, 2011
Sure - glad you enjoyed it. Comments are no longer being posted on my email, despite my profile allowing them - sorry for the delay.
ellenl April 5, 2011
Thanks for your input. I will try some homemade stock. Also, we really like trader Joe's 21 Seasoning Salute(it's sodium-free) and Frontier's Veggie Pepper (at some Whole Foods)--will try these in your chili next time.
ellenl April 5, 2011
I watch my sodium as well--so I added just a bit of better than boullion--also understand it comes low sodium, which I will look for. It's true, boullion is loaded with it if not used very juduciously.
What are you using in it's place?
Lizthechef April 5, 2011
You will be disappointed in the high level of salt in even the "low sodium" version which is what I bought before checking the label carefully... My taste buds are getting used to less and less sodium, thank goodness. I used it in the past to vamp up the flavor but it seems more salty and less tasty than my homemade stock.
ellenl April 4, 2011
What happened to the boullion? I used better than boullion chicken base. I made it yesterday according to the posted recipe--it was decidedly missing something---finally realized what it was and noticed that you have removed it from the ingredient list. I added it back in.
Lizthechef April 4, 2011
we are watching sodium at our house these days, and that boullion base is loaded, too much for us.
ellenl April 2, 2011
I'm making your chili again tomorrow so we have it on hand during the week!
ellenl March 13, 2011
Thank you so much for this recipe. We love it. It's delicious, easy, healthy, and the cost is so reasonable. It's great to make a big pot and have it on those very hectic weeknights--and any night. I have served it to surprise "drop-in" guests who have also loved it and wanted the recipe. Many thanks again!
Lizthechef March 13, 2011
So happy you enjoy it - and I'm reminded to make up a batch myself for the week ahead!
rickygee January 10, 2011
The boullion cubes seemed like too much salt, so I took some of my turkey broth from thanksgiving and reduced it down and added my own amount of salt. Other than that....yum!
BillHummel November 20, 2010
This was incredible. We had it for dinner and my wife ate it for breakfast.
Lizthechef November 20, 2010
Thanks so much - we eat it once a month when it is "winter" here in San Diego (Nov-March). Made my weekend ;)
dymnyno October 1, 2010
Great recipe...a chili for all seasons!
Lizthechef October 1, 2010
Thanks, I do indeed make it all year long!
TheWimpyVegetarian September 29, 2010
This looks just wonderful!! What a great combination of flavors. I like how it's more like a soup than chili. Thanks!!
TiggyBee September 27, 2010
Yum, yum and yum!!
wanderash September 27, 2010
I LOVE white chicken chili. If you are feeling naughty, crumpled Fritoes are really good on top!! :)
MyCommunalTable September 27, 2010
My mom makes a version of this. It really is delicious. I am definitley making it now that we have gotten chiller here in the midwest.
lapadia September 26, 2010
I love these flavors, thanks for sharing...saved!
Lizthechef September 26, 2010
Thanks, lapedia, and it is truly "good" for our families. I have made this over and over,,,
Lizthechef September 26, 2010
Pack this in your thermos for a hot lunch later...