Best 7 Mexican White Chicken Chili Recipes

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Mexican white chicken chili is a flavorful and comforting dish that is perfect for a cold winter day. This hearty soup is packed with tender chicken, white beans, corn, and green chilies, and it is seasoned with a blend of Mexican spices. The result is a delicious and satisfying chili that is sure to warm you up from the inside out. Whether you are looking for a quick and easy weeknight meal or a festive dish for a party, Mexican white chicken chili is the perfect choice.

Check out the recipes below so you can choose the best recipe for yourself!

AWARD-WINNING WHITE CHICKEN CHILI



Award-Winning White Chicken Chili image

This chili is a family favorite! It has won several chili competitions and is a definite crowd-pleaser!

Provided by Rjcunigan

Categories     Soups, Stews and Chili Recipes     Chili Recipes     White Chili Recipes

Time 8h13m

Yield 10

Number Of Ingredients 9

1 ¼ pounds skinless, boneless chicken breast
2 (15 ounce) cans great Northern beans
1 (15 ounce) can white corn
1 (14 ounce) can chicken broth
1 (10.5 ounce) can cream of chicken soup
1 (4 ounce) can chopped green chile peppers
1 (1.25 ounce) package taco seasoning
½ cup sour cream
½ cup shredded pepper Jack cheese, or to taste

Steps:

  • Layer chicken, great Northern beans, and corn into a slow cooker.
  • Mix chicken broth, chicken soup, green chile peppers, and taco seasoning together in a bowl; pour over chicken mixture.
  • Cover and cook on Low until chicken is no longer pink in the center, 8 to 10 hours. Stir in sour cream and pepper Jack cheese; cover and cook until cheese is melted, 3 to 5 minutes.

Nutrition Facts : Calories 179 calories, Carbohydrate 12.5 g, Cholesterol 44.8 mg, Fat 7.7 g, Fiber 0.9 g, Protein 14.6 g, SaturatedFat 3.5 g, Sodium 932.7 mg, Sugar 1.3 g

MEXICAN WHITE CHILI



Mexican White Chili image

White chili may be a little different from what you're used to, but it's sure to warm you up on a chilly night. Cilantro and cumin give this chili an authentic Mexican flavor. -Shari Meissner, Chester, Montana

Provided by Taste of Home

Categories     Lunch

Time 6h20m

Yield 8 servings (2 quarts).

Number Of Ingredients 14

1 tablespoon olive oil
3 medium onions, chopped
2 garlic cloves, minced
4 cups cubed cooked chicken or turkey
2 cans (15 ounces each) cannellini beans, rinsed and drained
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
2 cups chicken broth
1 can (4 ounces) chopped green chilies
2 teaspoons ground cumin
1/2 teaspoon dried oregano
1/4 teaspoon cayenne pepper
1/4 teaspoon salt
1/4 cup minced fresh cilantro
Optional toppings: corn chips, shredded Monterey Jack cheese and sour cream

Steps:

  • In a large skillet, heat oil over medium-high heat. Add onions; cook and stir until tender. Add garlic; cook 1 minute longer., Transfer to a 3-qt. slow cooker. Stir in chicken, beans, broth, chilies and dry seasonings., Cook, covered, on low 6-8 hours or until heated through. Stir in cilantro. If desired, serve with corn chips, cheese and sour cream.

Nutrition Facts :

MEXICAN WHITE CHILI WITH CHICKEN



Mexican White Chili With Chicken image

This is one of my favorite dishes! the original recipe calls for cooked chicken breasts, but I just purchase a store-bought cooked chicken and take the meat off of it, use as much chicken as desired. You can adjust the chili powder and cumin to taste, and use really whatever beans you desire, I like canellini beans also.

Provided by Kittencalrecipezazz

Categories     Poultry

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 17

1 (19 ounce) can navy beans, drained and rinsed (can use more)
1 large onion, chopped
1 tablespoon minced fresh garlic (optional and to taste)
9 tablespoons butter, divided
1/4 cup flour
3/4 cup chicken broth
2 cups half-and-half cream (or full-fat milk)
Tabasco sauce
3 teaspoons chili powder
2 teaspoons cumin
salt and pepper
2 (4 ounce) cans green chilies, drained and chopped
1 (12 ounce) can canned corn niblets, well drained
1 whole chicken, cooked (meat removed and chopped)
1 1/2-2 cups monterey jack cheese, grated
1/2 cup sour cream (more to garnish)
salsa (optional)

Steps:

  • In a skillet cook the onion and garlic in 2-3 tablespoons butter until softened (about 4 minutes).
  • To make the roux: in a heavy-bottomed pot melt 6 tablespoons butter over medium heat and whisk in the flour, cook whisking for 3 minutes.
  • Stir in the onion/garlic mixture and carefully whisk in the half and half cream, whisking constantly; bring to a simmer, whisking until the mixture has thickened; simmer for 5 minutes (you must whisk constantly while adding in the cream or you will have lumps!).
  • Stir in Tabasco, chili powder, cumin, salt and pepper; mix to combine.
  • Add in beans, chilies, corn, chopped cooked chicken and Monterey Jack cheese; cook the mixture over medium-low heat (about 20 minutes.
  • Remove from heat and stir in the sour cream.
  • Transfer to serving bowls dollup with sour cream and drizzle with salsa if desired.

Nutrition Facts : Calories 1445.6, Fat 96.1, SaturatedFat 47.2, Cholesterol 336.3, Sodium 1401.1, Carbohydrate 75.2, Fiber 18.3, Sugar 7.9, Protein 75

MEXICAN 'WHITE' CHICKEN CHILI



Mexican 'White' Chicken Chili image

I found this recipe on another recipe site and added my own twist to it. It came out pretty tasty! Let me know how it comes out.

Provided by flume027

Categories     Chicken

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 13

1 tablespoon vegetable oil
1 chopped onion
4 cloves minced garlic
1 (4 ounce) can diced green chili peppers
1 1/2 teaspoons cumin
1 teaspoon dried oregano
1 teaspoon ground cayenne pepper (use less if you think it might be too spicy)
2 (18 1/8 ounce) cans chicken broth
3 cups chopped cooked chicken breasts
3 (15 ounce) cans white beans
1 (11 ounce) can corn
1 (15 ounce) can diced tomatoes
shredded monterey jack cheese, garnish

Steps:

  • Heat the oil in a large saucepan over medium-low heat.
  • Slowly cook and stir the onion until tender.
  • Mix in the garlic, green chili peppers, oregano, cumin, and cayenne.
  • Continue to cook and stir the mixture until tender, about 3 minutes.
  • Mix in the chicken broth, chicken, beans, corn, and tomatoes.
  • Bring to a boil then reduce heat and let simmer 20 minutes.
  • Sprinkle cheese on each serving and enjoy!

FAST WHITE CHICKEN CHILI



Fast White Chicken Chili image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 55m

Yield 6 servings

Number Of Ingredients 18

1 tablespoon ground coriander
1 tablespoon ground cumin
2 teaspoons dried oregano
1/2 teaspoon paprika
1/2 teaspoon crushed red pepper flakes
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
3 tablespoons olive oil
4 skinless, boneless chicken breasts (1 1/2 to 2 pounds total)
3 cups low-sodium chicken broth
1/2 cup heavy cream
2 tablespoons masa harina
Two 15-ounce cans cannellini beans, drained and rinsed
Two 4-ounce cans chopped green chiles, drained
One 10-ounce bag frozen corn
2 cups grated Monterey Jack cheese
1 avocado, diced
4 to 6 lime wedges

Steps:

  • Mix the coriander, cumin, oregano, paprika, red pepper flakes, salt and pepper together in a small bowl.
  • Add olive oil to a pressure cooker set to saute and add the chicken. Sprinkle the spice mix over the chicken and toss. Cook until the chicken has started to sear on the outside, then add the broth.
  • Place the lid on the pressure cooker, set the valve to sealing, and cook on manual for 6 minutes. Release the steam using the quick-release cycle. Remove the chicken to a board and shred with two forks.
  • Put the heavy cream and masa harina in a small bowl and mix until smooth with a whisk or fork.
  • Switch the pressure cooker to saute and return the chicken to the pressure cooker along with the masa and heavy cream mixture, cannellini beans, green chiles and corn. Let cook, stirring occasionally, until the chili has thickened and the corn is warmed through, about 10 minutes.
  • Ladle the chili into 6 bowls. Top with cheese and avocado. Serve with lime wedges.

SIMPLE WHITE CHICKEN CHILI



Simple White Chicken Chili image

Simple white chicken chili is an easy weeknight meal for a cold day.

Provided by EverFit Montana

Categories     Soups, Stews and Chili Recipes     Chili Recipes     Chicken Chili Recipes

Time 35m

Yield 8

Number Of Ingredients 12

1 teaspoon olive oil
1 medium yellow onion, diced
1 poblano pepper, diced
2 cloves garlic, minced
1 (32 ounce) container chicken broth
1 ½ pounds shredded cooked chicken breast
2 (15.5 ounce) cans no-salt-added navy beans, rinsed and drained
1 (10 ounce) package frozen corn
1 teaspoon ground cumin
½ teaspoon chili powder
½ teaspoon ground black pepper
salt to taste

Steps:

  • Preheat a deep skillet over medium heat. Add olive oil, then onion, poblano pepper, and garlic. Saute until onion is translucent, about 5 minutes. Add chicken broth, shredded chicken, navy beans, corn, cumin, chili powder, pepper, and salt; bring to a boil.
  • Reduce heat and simmer for 10 minutes.

Nutrition Facts : Calories 335.1 calories, Carbohydrate 32.5 g, Cholesterol 66.6 mg, Fat 8.1 g, Fiber 6.8 g, Protein 33.5 g, SaturatedFat 2 g, Sodium 1085.1 mg, Sugar 2.7 g

WHITE CHICKEN CHILI



White Chicken Chili image

Folks will enjoy a change from traditional chili when they dip their spoons into this flavorful blend of tender chicken, white beans and just enough zip. This is our favorite white chicken chili recipe. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Dinner     Lunch

Time 40m

Yield 10 servings (2-1/2 quarts)

Number Of Ingredients 12

1 pound boneless skinless chicken breasts, chopped
1 medium onion, chopped
1 tablespoon olive oil
2 garlic cloves, minced
2 cans (14 ounces each) chicken broth
1 can (4 ounces) chopped green chiles
2 teaspoons ground cumin
2 teaspoons dried oregano
1-1/2 teaspoons cayenne pepper
3 cans (14-1/2 ounces each) great northern beans, drained, divided
1 cup shredded Monterey Jack cheese
Sliced jalapeno pepper, optional

Steps:

  • In a Dutch oven over medium heat, cook chicken and onion in oil until lightly browned. Add garlic; cook 1 minute longer. Stir in the broth, chiles, cumin, oregano and cayenne; bring to a boil., Reduce heat to low. With a potato masher, mash one can of beans until smooth. Add to saucepan. Add remaining beans to saucepan. Simmer for 20-30 minutes or until chicken is no longer pink and onion is tender., Top each serving with cheese and, if desired, jalapeno pepper.Freeze option: Freeze cooled chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth or water if necessary.

Nutrition Facts : Calories 219 calories, Fat 7g fat (3g saturated fat), Cholesterol 37mg cholesterol, Sodium 644mg sodium, Carbohydrate 21g carbohydrate (1g sugars, Fiber 7g fiber), Protein 19g protein. Diabetic Exchanges

Tips:

  • Use a variety of beans: White beans, cannellini beans, and Great Northern beans are all good choices for this chili. You can also use a mix of different beans.
  • Don't skip the spices: Chili powder, cumin, and oregano are essential for giving this chili its flavor. Be sure to use fresh spices for the best results.
  • Use a good quality chicken broth: The broth is the base of the chili, so it's important to use a good quality broth. You can use homemade chicken broth or a store-bought broth.
  • Simmer the chili for at least 30 minutes: This will allow the flavors to develop and meld together.
  • Serve the chili with your favorite toppings: Shredded cheese, sour cream, and avocado are all popular toppings for white chicken chili.

Conclusion:

White chicken chili is a delicious and easy-to-make dish that is perfect for a weeknight meal. It's also a great way to use up leftover chicken. With its creamy texture and flavorful broth, this chili is sure to be a hit with your family and friends.

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