Easy Chicken Chili

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"Whether you call it white chili or chicken chili, this is a dish to warm the body and soothe both the pocketbook and the soul. Simple ingredients and easy preparation make it standby recipe. It freezes well and can be doubled easily for company or a potluck. We like it with Thanksgiving turkey too."

Original is 5 servings


  • Serving Size: 1 (171.2 g)
  • Calories 64.2
  • Total Fat - 1 g
  • Saturated Fat - 0.2 g
  • Cholesterol - 65.2 mg
  • Sodium - 990.6 mg
  • Total Carbohydrate - 2.8 g
  • Dietary Fiber - 0.8 g
  • Sugars - 1.1 g
  • Protein - 11.2 g
  • Calcium - 53 mg
  • Iron - 1.9 mg
  • Vitamin C - 1.9 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

For easy assembly, chop the onion, celery, and chicken/turkey. Measure the broth. Open all of the cans and drain/rinse the beans. Measure all of the seasonings into a small bowl. With those steps done, the rest is easy.

Step 2

In a large pot, saute onion and celery over medium heat in a small amount of olive oil or broth to soften them.

Step 3

Stir in broth, beans, chilies, and seasonings.

Step 4

Simmer on low heat for 30 minutes to an hour to thicken the mixture.

Step 5

Stir in cooked chicken/turkey and simmer just enough to heat it.

Step 6

Serve it up topped with sliced green onions or fresh parsley. In separate bowls, set out serve-yourself amounts of your choice of cheeses (shredded Colby, Monterrey Jack, Cheddar), salsa, sour cream,sliced jalapenos, tortilla chips, cornbread, or thinly sliced, toasted french bread.

Step 7

Since the basic dish is designed to be only mildly spicy, those who love hot and spicy will want to increase the amount of cayenne to their tastes. Serving hot sauce and jalapenos on the side will allow everyone to enjoy a dish seasoned to taste.


No special items needed.

7 Reviews


What a great tasting Chili. I had never had this before but I liked all the ingredients so decided to make it. I have added this to my list of comfort foods for the winter and will enjoy it in the future. I will use kidney beans sometimes too, because we like them the best.


review by:
(19 Mar 2013)


This is a satisfying delicious chili and tastes so good! Next time I make it I may use red kidney beans, because those are what I usually have on hand. We had this with chicken enchiladas and it's a great combination.


review by:
(20 Nov 2012)


We love chili during the cold months and this is really yummy! I will be making it a few times this winter as we are chili lovers and this went over with all of us so well. Five stars for this great one!


review by:
(18 Nov 2012)


Deeeeeelicious, I just love it when I can find a lower fat recipe that still has the great flavor, we all enjoyed this chili this past weekend, thanks Mary!


review by:
(21 May 2012)


I wanted to try a white chili at my daughters suggestion and searched on there to find one that sounded good. This was awesome! I made it as written and wouldn't change anything. The spices were perfect amounts and the flavor was great! I can tell we are going to be trying a lot of recipes from here since my first two choices we such a success!


review by:
(25 Mar 2012)


Delicious and Satisfying! I had been feeling like a 'white' chili and this fit the bill, so I tagged it in the Recipebook recipe tag game. I made it with what I had on hand, so had to omit the celery and cilantro. I used water with chicken bouillon and cooked my boneless skinless chicken breasts on my Foreman grill. This was wonderful served with sliced green onions, pickled jalapeno slices and sour cream. I didn't want to muddy it up with tomato salsa. Hubby loved this too. Freddy Cat says thanks for the chicken!


review by:
(18 Jan 2012)

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