White Chicken Chili

Serves 6-8


Canola oil, 1T

Onion, 1 large, chopped

Garlic, 5 cloves, minced

Jalapeno, 1 med minced

Oregano, ½ ts

Cumin, 1T

Coriander, 1.5ts

Ancho chili powder, 1ts

White beans, 2 cans drained/rinsed (or ~3 cups cooked)

Green chilies, 2 cans

Low sodium chicken broth, 4 cups

Limes, 2 juice plus some wedges for serving

Chicken, cooked, 3 cups

Optional topping: plain greek yogurt, oil baked tortilla chips cut in strips or tortilla chips, cilantro (fresh/chopped), shredded cheddar or Monterey jack



1)     Add the canola oil to a large soup pot or Dutch oven. Set heat to medium-high. Add the jalapeno pepper, onions, and sauté until soft and fragrant (~5 minutes).

2)     Add the garlic, cumin, coriander, and chili powder and continue to cook for another minute.

3)     Stir in the chicken stock, green chilis, lime juice, beans, and chicken. Bring just to boil and then reduce to simmer for ~40 minutes.

4)     Serve soup, finish with favorite toppings and enjoy.


Calories (kcal)

Carbohydrates (g)

Protein (g)

Fat (g)

Sodium (mg)

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Source inspiration - https://www.foodnetwork.com/recipes/patrick-and-gina-neely/white-chicken-chili-recipe-1922199


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