Excellent White Chicken Chili

One of the best white chicken chilies out there. Great taste and almost good for you. Give it a try today.


Editor’s Note: Originally Published December 4, 2010. Last Updated June 14, 2018, with updated text and photos,

I’m a big chili fan, so when I had three split chicken breast staring me in the face, it just seemed right. I was buying the ingredients for Tortilla soup, but I ran into my neighbor who was shopping for chili ingredients. So today when I got to it, I decide to do white chicken chili instead.

I wanted to use the chicken to make broth for the soup. I needed a new recipe. I want simple and common ingredients. Nothing was just right, but I found a nice inspiration recipe at The Pioneer Woman Cooks.

On a heat scale this is 3/10, but on a taste scale, it’s a 10 for us.

My Rating

The mere volume of soup produced almost made me rate it a four. Remember this is cooking for two, but it will freeze well.

Recipe notes for Excellent White Chicken Chili

First, I cooked the chicken in a large stock pot covered with water until internal temp of 160. I then shredded the chicken and cooked everything together for a couple of hours. Finally, I used some masa flour to thicken and add some corn flavor.

Since I was using chicken breast instead of the whole chicken, it needed more “chicken taste.” After multiple cookings, you can make half the water chicken broth, add 4 teaspoons of chicken base, or 4 bouillon cubes.

Difficulty: 2/10 this would be hard to louse up. Only the mincing of the garlic and jalapeno takes minimal skill but just don’t cut your fingers, and it’s ok.

Notes: Like a lot of chicken recipes, this is cheap eats especially if you used dried beans instead of the precooked ones I used for convince. If you don’t have the masa flour, you can use cornmeal. If you don’t have that, it will still taste great but will be a little thinner.

Trim the chicken of any trim-able fat then split in half to aid cooking.

Place in a large stockpot and cover with 8 cups of water. Bring to boil the decrease to low to simmer. Cover with lid and cook until internal temp is 160. About 40 minutes.

Mince five cloves of garlic and chop a large onion. Then prep the jalapeno by splitting it and removing the seeds and veins before mincing.

Remove the chicken and allow to cool for about 20 minutes and then hand shred discarding the skin and bones. Combine all ingredients except the masa flour and simmer for about 2 hours. Stir occasionally.

Mix the masa flour in 1/4 cup very hot water and mix well. Combine the soup and frequently stir for another 10 minutes then remove from heat.

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5 from 2 votes

Excellent White Chicken Chili

One of the best white chicken chilies out there. Great taste and almost good for you. Give it a try today.

Prep Time10 mins

Cook Time3 hrs

Total Time3 hrs 10 mins

Author: Dan Mikesell AKA DrDan

Course : Main Course

Cuisine : American

Keyword : Chicken Chili, White Chicken Chili

Servings/Adjust Amount: 12 servings

12

Ingredients

• 3 split chicken breast with bone and skin - large about 3 lbs
• 8 cups water
• 1 onion - large chopped
• 1 jalapeno pepper - cleaned and minced
• 5 cloves garlic - minced
• 72 oz Navy beans - precooked, drained
• 8 oz diced green chilles
• 4 teaspoons ground cumin - increase if you want spicy
• 1/2 teaspoon paprika - increase if you want spicy
• 1/2 teaspoon cayenne pepper - increase if you want spicy
• 1 teaspoon salt
• 1/2 teaspoon white pepper - black is ok if you don't have white
• 4 teaspoons Chicken soup base - or 4 bouillon cubes
• 2 tablespoon masa flour - in 1/4 cup hot water

Instructions

• Trim the chicken of any trim-able fat then split in half to aid cooking.
• Place in a large stockpot and cover with 8 cups of water. Bring to boil the decrease to low to simmer. Cover with lid and cook until internal temp is 160. About 40 minutes.
• Mince five cloves of garlic and chop a large onion. Then prep the jalapeno by splitting it and removing the seeds and veins before mincing.
• Remove the chicken and allow to cool for about 20 minutes and then hand shred discarding the skin and bones. Combine all ingredients except the masa flour and simmer for about 2 hours. Stir occasionally.
• Mix the masa flour in 1/4 cup very hot water and mix well. Combine the soup and frequently stir for another 10 minutes then remove from heat.

Nutrition Facts

Excellent White Chicken Chili

Amount Per Serving

Calories 230 Calories from Fat 27

% Daily Value*

Total Fat 3g 5%

Saturated Fat 1g 5%

Polyunsaturated Fat 1g

Monounsaturated Fat 1g

Cholesterol 42mg 14%

Sodium 1194mg 50%

Potassium 556mg 16%

Total Carbohydrates 27g 9%

Dietary Fiber 7g 28%

Sugars 1g

Protein 25g 50%

Vitamin A 3%

Vitamin C 3%

Calcium 7%

Iron 21%

* Percent Daily Values are based on a 2000 calorie diet.

Have a question or something not clear? Ask in the comments.

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Nutrition is for one serving. Number of servings is stated above and is my estimate of normal serving size for this recipe.

All nutritional information are estimates and may vary from your actual results. This is home cooking, and there are many variables. To taste ingredients such as salt will be my estimate of the average used.

If you like this recipe or find it useful, the pleasure of a nice 4 or 5 rating would be greatly appreciated.

Originally Published December 4, 2010.