White Chili With Chicken

READY IN: 25mins
Recipe by shelbyrose

This recipe is from Quick Cooking Magazine. It's a nice change from the traditional tomato-based chilis and the flavor blend has just enough zip. You won't believe how quick this can be on the table. We like it garnished with chopped green onion and a little sour cream.

Top Review by jodsmi

This was a quick, but hearty meal. We ate it with a little cheese and cornbread. I would add more beans next time. I added diced green chiles instead of a jalapeno because that's what I had, but will use a jap next time. It was missing something and we can't put our finger on it, but I'll update when I figure it out. We will definitely play with the spices next time.

Ingredients Nutrition


  1. In a large saucepan, cook onion, jalapeno and garlic until tender.
  2. Stir in broth, beans, parsley, lime juice and cumin; bring to a boil.
  3. Reduce heat; cover and simmer for 10 minutes, stirring occasionally.
  4. Combine cornstarch and water until smooth; stir into chili.
  5. Add chicken.
  6. Bring to a boil; cook and stir for 2 minutes or until thickened.

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