Total Time
Prep 15 mins
Cook 45 mins

This is a personalized version of a recipe found in "Taste of Home's Quick Cooking". It is a variation on traditional tomato-based chili, combining tender chunks of chicken and white beans with a nice southwestern zing!

Ingredients Nutrition


  1. In a large saucepan, cook celery, onion, jalapeños, and garlic in oil until tender. Stir in broth, beans, parsley, cilantro, lime juice, cumin, and cayenne pepper (optional); bring to a boil. Reduce heat; cover and simmer for 10 minutes, stirring occasionally.
  2. Combine cornstarch and water until smooth; stir into chili. Add chicken. Bring to a boil; cook and stir for another 2 minutes or until thickened.
  3. Serve with shredded cheese and sour cream (optional).
  4. ENJOY! :-).
  5. Note: A deli rotisserie chicken works great with this recipe. It's already cooked so all you need to do is pull the meat from the bone and shred it with a fork before adding.
Most Helpful

I thought this recipe came out exceptionally well, and that doesn't take into account that it should do even better with a day's marriage under its lid. I didn't mess with the basic recipe too much, but as there are only two of us in the house these days, I lessened the beans by one can. For topping I used some sliced black (but not the bland tinned variety) olives, and some horseradish cheddar, which I accidentally found in the cheese section and who's name suggested itself to me as a great candidate for eating with a chicken chile. Both additions worked out quite well, but I think this recipe lends itself to any adjustment you might personally prefer. I'll make it again, and invite you over.

Mpulvers September 16, 2008

The overall flavour is excellent and it's very easy to make. Will definitely make it again.

Paguma November 22, 2010