Total Time
1hr 15mins
Prep 20 mins
Cook 55 mins

This is a recipe that I got from a Mother from my son's preschool. I was dying to find an easy white chili recipe that I could quickly make after working all day...Well, this one is it. Tastes just like what I was craving, and even better is the fact the the kids ate it up! Really good, if you ask me...They especially like this when I serve it with "Jiffy Cornbread" -- which as you probably know is the "sweet" kind of cornbread...

Ingredients Nutrition

Directions

  1. Combine chicken breasts, beans, broth, garlic, onions, chilies and spices in a large stock pot. Bring to a boil and simmer for approximately 45 minutes to 1 hour, until chicken is cooked thoroughly.
  2. Remove chicken and cut into bite sized pieces when slightly cooled (enough to handle.).
  3. Add chicken back into the soup and simmer for about 10 minutes, until heated through.
  4. Serve with sour cream and grated cheese as a garnish.
Most Helpful

This is a great variation of chili if you want a change from the traditional beef. I had folks asking me for the recipe. If you want to make it thicker you can add 2 cups of the cheese directly into the chili. I did back off the on the cayenne to 1/8 tsp. and added 1/8 tsp. of ground cloves.

DARLENECONNELL November 25, 2008

We loved this recipe and it was easy to convert to vegetarian. I used no-chicken broth and quron chik and for fat content-a stick of butter stirred in at the very end of cooking.

lilyangelrose February 27, 2008

I tried this when looking for something different to do with chicken. I gave this 3 stars because to me this wasn't a chili. I found it to be more of a soup. The flavor was great but I was looking for something thicker. Next time I will try crushing up some tortillas to see if that will give it a thicker consitency and when I am looking for a soup with a little kick I will go for this.

Kimberlee #2 January 24, 2007