White Chicken Chili

The guests at our chili cook-off enjoyed the White Chicken Chili I made. It’s a great alternative to the typically cholesterol-laden chilis so many of us are accustomed to. I’ve adapted the recipe below from the Mayo Clinic. The chili is a low sodium, low cholesterol, low fat dish. What it lacks in fat and sodium, it makes up for in flavor.

White Chicken Chili

Recipe adapted from the MayoClinic.com 


  • 3 boneless, skinless chicken breasts, cooked and chopped
  • 3 cups cooked white beans**
  • 1 pound fresh tomatoes, diced**
  • 4 cups low-sodium chicken broth**
  • 1 medium onion, chopped
  • 1/2 medium green pepper, chopped
  • 1 medium red pepper, chopped
  • 2 garlic cloves, minced
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • Cayenne pepper, to taste
  • 6 tablespoons shredded reduced-fat Monterey Jack cheese
  • 3 tablespoons chopped fresh cilantro
  • 6 ounces low-fat baked tortilla chips (about 65 chips)
** Use fresh beans if you can.
** Dice tomatoes in food processor. Keep tomatoes in their juice. As an alternative, you could use 1 can (14.5 ounces) low-sodium diced tomatoes.
** Canned chicken broth will do the job, but homemade broth has a lot more flavor.

Preheat the oven to 375 F. Once the oven is ready, cook 3 boneless, skinless chicken breasts for about 35 minutes (or until chicken is completely cooked). Let the chicken cool; chop into 1-inch cubes.

In a large soup pot, add the chicken, beans, tomatoes and chicken broth. Cover and simmer over medium heat.

Meanwhile, spray a nonstick frying pan with cooking spray. Add the onions, peppers and garlic and saute until the vegetables are soft, 3 to 5 minutes.

Add the onion and pepper mixture to the soup pot. Stir in the chili powder, cumin, oregano and, as desired, cayenne pepper. Simmer for about 10 minutes, or until all the vegetables are soft.

Ladle into warmed bowls. Sprinkle each serving with 1 tablespoon cheese and 1 teaspoon cilantro. Serve with baked chips on the side (about 6 to 8 chips with each serving of chili).

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