White Chili

Originally called green chili – it comes from my daughter-in-law. As it was made with pork and pinto beans I revised it into a healthier version. Great on a cold day.


2 chicken breasts
2 cans white beans
2 cans chicken broth
2 cans of chopped green chilies
1/2 can chopped Jalapeno peppers
grated cheese (optional)
sour cream (optional)


Cut chicken breasts into small chunks. Saute in 1 tablespoon canola oil until no longer pink. Place into kettle with chicken broth, add the rest of ingredients. Add ¼ teaspoon garlic salt. Bring to a boil on medium-high heat, turn heat down to low and let simmer an hour or more. I add 2 tablespoons grated cheddar and a dollop of sour cream.


4 servings

Preparation Method


Add new comment

If you really want to make

If you really want to make this a "healthier version", I suggest you do away with the canned everything. Have you checked the sodium content on those canned beans? Or the sodium in the canned broth (off the scale), or the canned green chilies? It would be far "healthier" and much better tasting, if you used home made broth, home grown and chopped green chilies and bought dried white beans and soaked them instead of using canned. Now that truly would be a much healthier meal, way better tasting and far more worthy of being in the "Farmer's Almanac of Recipes"!