Nutrition info - Recipes

White Chicken Chili

There are plenty of takes on traditional chili, but few are as satisfying as our white chicken chili. The best part is that you can personalize the dish with the garnish of your choice.

White Chicken Chili


For 6 people

  • 24 ounce(s) to 32 oz. chicken breasts, boneless and skinless (2-3 breasts)
  • 2 (14 oz.) cans chicken broth
  • 2 cup(s) dry great northern beans (soaked in water overnight)
  • 1 1/4 cup(s) (1-10 oz. can) diced green chilies and tomatoes
  • 1 teaspoon(s) minced fresh garlic
  • 1 tablespoon(s) minced onion
  • 1 teaspoon(s) oregano
  • 1/2 teaspoon(s) salt (or to taste)
  • 2 teaspoon(s) ground cumin
  • 1 tablespoon(s) chili powder
  • 1 shredded low-fat cheddar cheese, optional
  • 1 cilantro, optional
  • 1 baked tortilla chips, optional


Cook chicken in some of the chicken broth till done. Remove chicken, reserving broth; allow chicken to cool. Shred chicken with two forks. Set aside. Dump water off of beans that have been soaking overnight. Add beans, all of the chicken broth, tomatoes, onion, garlic, seasonings and shredded chicken to a crock pot. Add more broth or water, if necessary, to cover beans. Cook on low 10-12 hours or on high 5 to 6 hours till beans are tender. (Add a little more liquid, if needed, to keep beans covered.) Also can cook on stove top in 4 qt. pan. Bring all ingredients to a boil then reduce heat and simmer until beans are done.

Nutrition facts

  • Kcal: 255.72 kcal
  • Fibers (g): 18.49g
  • Sodium (mg): 741.66mg
  • Carbs: 33.37g
  • Fat: 3.56g
  • Saturated fat (g): 0.86g
  • Proteins: 38.97g