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What’s for Dinner? White Chicken Chili!

April 4, 2011

Ok, not the most exciting looking bowl of chili, but I promise Deliciousness!

I have multiple recipes for White Chicken Chili, so this may not be the last time you see this dish. However, this is a nice, light version, one that won’t stick to your ribs and one that just may satisfy on this crazy weather day! It’s a recipe I got from my long-time bestie, Kimberly, years and years ago. I think she may have gotten it from Weight Watchers, but I’m not sure. But it’s light, delicious, and very adaptable to anyone’s tastes.

And an added funny: All the talk of late about getting your kids to eat food you serve, and my almost-12 year old took one look in the pot and said, “That looks disgusting, I’m not eating that!” Of course, after a gentle reminder that we don’t talk to Mom that way after she’s slaved in the kitchen, she tried it, loved it, asked me to make it again!


White Chicken Chili


  • 2-3 boneless chicken breasts
  • 2 cans chicken broth (recipe calls for fat free)
  • 1 large jar or two cans Great Northern Beans
  • 1 small can chopped green chilis
  • 1/2 green bell pepper, chopped
  • 1/2 red bell pepper, chopped
  • 1/2 small onion, chopped
  • 2-3 green onions, chopped
  • Couple dashes of chili powder and hot sauce
  • Salt, pepper, garlic to taste


  • Boil chicken until cooked. Remove from water, let cool, then chop or cube.
  • Mix remaining ingredients, add chicken.
  • Cover and simmer for 1-2 hours.
  • Top with optional ingredients like shredded cheese, sour cream.


  • I adapted the heck out of this recipe. I didn’t measure the water I boiled the chicken in, and added spices to create the stock: poultry seasoning, salt, pepper, garlic and a couple tablespoons of chicken base. Then I pulled the chicken out to chop and added it back in with the remaining ingredients.
  • Also, I didn’t have a can of green chilies on hand but I did have Salsa Verde (that’d be green salsa for all you anglos!). It was a great substitution!
  • I had to add some more water in because I forgot to cover as I simmered…it concentrated and blew my taste buds off!
  • I highly recommend Cholula Hot Sauce. I don’t know why, I just like it better than Tabasco.
  • And I love to eat this with Triscuits. It’s my go-to soup and chili cracker!


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