Best 10 White Chicken Chili Fiesta Chicken Chili Recipes

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Are you looking for a delicious and easy-to-make recipe for white chicken chili fiesta chicken chili? Look no further! This dish combines the best of both worlds—the creamy, flavorful broth of a white chicken chili and the irresistible spice and smokiness of a fiesta chicken chili. With just a few simple ingredients and easy-to-follow instructions, you can have a pot of this hearty and satisfying soup ready in under an hour. Serve it with your favorite toppings, such as shredded cheese, sour cream, and chopped cilantro, and enjoy a comforting meal that's perfect for any occasion.

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

WHITE CHICKEN CHILI RECIPE BY TASTY



White Chicken Chili Recipe by Tasty image

This white chicken chili is perfect for a bowl of weeknight comfort. Half of the beans are mashed for extra creaminess (without cream!), but otherwise the stew is full of texture from cubed chicken, green chiles, corn, and Great Northern beans. Don't forget the toppings!

Provided by Betsy Carter

Categories     Lunch

Time 55m

Yield 4 servings

Number Of Ingredients 17

2 cans great northern beans, drained and rinsed, divided
1 tablespoon olive oil
1 lb boneless, skinless chicken breast, cubed
3 teaspoons kosher salt, divided
1 medium yellow onion, diced
3 cloves garlic, minced
2 cans green chile
2 teaspoons ground cumin
1 teaspoon dried oregano
¼ teaspoon cayenne
1 teaspoon chili powder
½ teaspoon freshly ground black pepper
4 cups low sodium chicken stock
2 cups frozen corn, thawed
shredded cheddar cheese, for serving
fresh cilantro leaf, for serving, roughly chopped
sour cream, for serving

Steps:

  • Add 1 can of Great Northern beans to a medium bowl. Mash with a potato masher or fork until chunky.
  • Add the olive oil to a large pot or Dutch oven over medium-high heat. Once the oil begins to shimmer, add the chicken and season with 1 teaspoon of salt. Cook, stirring occasionally, until the chicken is cooked through and browned on all sides, about 10 minutes.
  • Add the onion and cook, stirring often, until softened and golden brown, 3-4 minutes. Add the garlic, green chiles, cumin, oregano, cayenne, chili powder, and black pepper and stir until the chicken is coated and the spices are aromatic, about 1 minute.
  • Add the mashed beans and chicken stock and stir to combine. Bring the soup to a low boil, then reduce the heat to low, cover, and simmer for 15 minutes.
  • Add the remaining can of whole beans, corn, and remaining 2 teaspoons of salt. Cover and continue to simmer for 10 minutes, until warmed through.
  • Ladle the chili into bowls and top with shredded cheddar cheese, cilantro, and sour cream.
  • Enjoy!

WHITE CHICKEN CHILI FIESTA



White Chicken Chili Fiesta image

Not to be confused with white bean chicken chili, this recipe is just white chicken chili. Chicken chili is becoming more popular and this recipe is too easy not to try. Make it as spicy as you want or not...your choice!

Provided by Lane's BBQ

Categories     Chili / Appetizers

Time 59m

Yield 4

Number Of Ingredients 13

Lane's Cubano Rub
Lane's Fiesta Rub
2 Chicken Breast
8oz Cream Cheese
2 cups Chicken Broth
1 can black beans drained washed
1 can corn drained
8 Slices of Bacon chopped
1 can ROTEL
Mexican Cheese Blend
Tortilla Chips
Jalapenos 
Cilantro

Steps:

  • Season Chicken with Lane's Fiesta Rub and bake at 350 for about 40 minutes (depending on the thickness) Chickens internal temperature should be 165.
  • Shred Chicken
  • Cook bacon and chop - Optional you can season bacon with Lane's Fiesta Rub
  • In a Crockpot or Large pot on the stove add chicken and bacon
  • Add 2 tbsp Lane's Cubano Rub
  • Add the rest of the ingredients to the pot and Cook with lid on low for 45 minutes - Check and stir a every now and then.
  • Make a bowl add your garnish and enjoy

Nutrition Facts : ServingSize 4, Calories 280

WHITE CHICKEN CHILI



White Chicken Chili image

Made with a rotisserie chicken, this hearty white chicken chili is a one-pot meal that you can have on the table in under an hour.

Categories     Dinner

Time 55m

Yield 4-6

Number Of Ingredients 19

2 (14.5-ounce) cans white beans, rinsed and drained
4 cups low-sodium chicken broth, divided
2 tablespoons extra-virgin olive oil
1 large yellow onion, diced
1 jalapeño pepper, seeded and minced (see note)
2 medium poblano peppers, seeded and diced (see note)
4 garlic cloves, minced
1 tablespoon ground cumin
1½ teaspoons ground coriander
1 teaspoon ancho chili powder
Salt
1 rotisserie chicken, skin removed and shredded (about 4 cups)
¾ cup frozen corn
1 tablespoon fresh lime juice, from one lime, plus more to taste
¼ cup fresh chopped cilantro
Sour cream
Crushed tortilla chips
Shredded cheddar or Pepper Jack cheese
Lime wedges

Steps:

  • In a food processor, blend ½ of the beans (1 can) with 1 cup of the chicken broth. Set aside both the puréed beans and the remaining whole beans.
  • Add the oil to a large pot or Dutch oven and heat it over medium-high heat. Add the onion, jalapeño pepper and poblano peppers and cook, stirring frequently, until soft, 4 to 5 minutes. Add the garlic and cook for one minute more. Add the cumin, coriander and ancho chili powder and continue to cook, stirring frequently, for one minute more to toast the spices. Add the chicken broth, puréed beans and ½ teaspoon of salt; bring to a boil. Reduce the heat to low and simmer, uncovered, for 20 minutes.
  • Stir in the shredded rotisserie chicken, reserved whole beans, corn, and lime juice; bring back to a simmer and cook until everything is heated through, about 5 minutes. Taste and adjust seasoning with more salt and lime juice, if necessary. Stir in the cilantro. (Note that the broth will be somewhat soupy -- that's how it is supposed to be. It thickens the longer it sits; see note below.) Ladle the chili into bowls and serve with sour cream, crushed tortilla chips, and lime wedges.
  • Note: The seeds and ribs in the peppers hold all of the heat. I don't use them to keep the chili mild and family-friendly, but if you like a spicy chili, save them and stir some in at the end. (If you do touch the seeds, be sure to wash your hands well and avoid touching your eyes.)
  • Note: The chili thickens as it sits. If you make it ahead of time, you will probably need to add more broth or water to thin it out.
  • Note: Nutrition info does not include optional toppings.
  • Freezer-Friendly Instructions: The chili can be frozen for up to 3 months. Reheat it on the stovetop over medium-low heat until hot. (The chili will thicken up some when frozen, so you'll likely need to add some broth when reheating.)

Nutrition Facts : ServingSize about 2 cups, Calories 465, Fat 20 g, Carbohydrate 40 g, Protein 32 g, SaturatedFat 5 g, Sugar 3 g, Fiber 8 g, Sodium 913 mg, Cholesterol 70 mg

WHITE CHICKEN CHILI



White Chicken Chili image

This White Chicken Chili is hearty, warming, creamy and perfectly comforting. It's a great alternative to traditional beef chili and makes a simple, yet completely delicious dinner! Makes about 8 cups.

Provided by Jaclyn

Categories     Main Course

Time 50m

Number Of Ingredients 18

1 small yellow onion (, diced)
1 tbsp olive oil
2 cloves garlic (, finely minced)
2 (14.5 oz) cans low-sodium chicken broth
1 (7 oz) can diced green chilies
1 1/2 tsp cumin
1/2 tsp paprika
1/2 tsp dried oregano
1/2 tsp ground coriander
1/4 tsp cayenne pepper
salt and freshly ground black pepper (, to taste)
1 (8 oz) pkg Neufchatel cheese (aka light cream cheese), (cut into small cubes )
1 1/4 cup frozen or fresh corn
2 (15 oz) cans cannellini beans
2 1/2 cups shredded cooked rotisserie or left-over chicken*
1 Tbsp fresh lime juice
2 Tbsp chopped fresh cilantro, (plus more for serving)
Tortilla chips or strips, monterrey jack cheese, sliced avocado (for serving (optional))

Steps:

  • Heat olive oil in a large pot over medium-high heat. Add onion and saute 4 minutes minutes. Add garlic and saute 30 seconds longer.
  • Add chicken broth, green chilies, cumin, paprika, oregano, coriander, cayenne pepper and season with salt and pepper to taste. Bring mixture just to a boil then reduce heat to medium-low and simmer 15 minutes.
  • Drain and rinse beans in a fine mesh strainer or colander then measure out 1 cup. Set whole beans aside, transfer 1 cup beans to a food processor along with 1/4 cup broth from soup, puree until nearly smooth**.
  • Add Neufchatel cheese to soup along with corn, whole beans and pureed beans and stir well. Simmer 5 - 10 minutes longer.
  • Stir in chicken, fresh lime juice and cilantro. Serve with Monterrey Jack cheese, more cilantro, avocado slices and tortilla chips if desired.

Nutrition Facts : Calories 383 kcal, Carbohydrate 35 g, Protein 33 g, Fat 14 g, SaturatedFat 6 g, Cholesterol 77 mg, Sodium 525 mg, Fiber 8 g, Sugar 5 g, ServingSize 1 serving

WHITE CHICKEN CHILI (FIESTA CHICKEN CHILI)



White Chicken Chili (Fiesta Chicken Chili) image

This is my take on White Chicken Chili. It has a little twist to make it more lively and exciting for those cold winter days. It is a flavor and color explosion

Provided by Jena Lewis

Categories     Tex Mex

Time 1h10m

Yield 10 serving(s)

Number Of Ingredients 15

1 lb boneless skinless chicken breast, cubed
1 large sweet onion, chopped
4 garlic cloves, crushed
1 sweet red pepper, chopped
1 cup celery, diced
2 serrano peppers, sliced
11 ounces sweet corn, drained
15 ounces small white beans, drained
4 ounces mild green chilies, diced
1/2 tablespoon cumin
1 tablespoon oregano
fresh ground black pepper, to taste
1 cup sour cream
1/2 cup whipping cream
1 tablespoon extra virgin olive oil

Steps:

  • Heat pot and add extra virgin olive oil.
  • Saute onions and garlic in pot.
  • As onions are browning add chicken and cumin.
  • Add other veggies, beans, and corn, Cook until peppers are tender
  • Add chicken broth oregano and pepper, and bring to a boil.
  • reduce to simmer.
  • Add sour cream, and whipping cream.
  • Serve immediately.

WHITE CHICKEN CHILI



White Chicken Chili image

Provided by Valerie Bertinelli

Categories     main-dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 13

1 tablespoon vegetable oil
2 cloves garlic, finely chopped
1 small jalapeno, stemmed, seeded and finely chopped
1 medium onion, chopped
Kosher salt and freshly ground black pepper
1/2 teaspoon ancho chile powder
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
4 cups chicken stock
4 boneless, skinless chicken breasts (about 1 1/2 pounds)
Two 15-ounce cans white beans
Two 4-ounce cans mild chopped green chiles
Serving suggestions: chopped cilantro, sliced scallions, chili-lime corn nuts, tortilla chips, sour cream, sliced radishes, pickled jalapenos, avocado, grated Cheddar or Monterey Jack, chopped bacon, shredded cabbage

Steps:

  • Heat the oil in a medium pot over medium heat. Add the garlic, jalapeno, onion, 1/2 teaspoon salt and 1/4 teaspoon pepper and cook until softened, about 6 minutes. Add the ancho powder, coriander and cumin and cook, stirring, for 30 seconds. Add the chicken stock, increase the heat to medium-high and bring to a brisk simmer. Add the chicken breasts and simmer until the chicken is just cooked through, 15 to 20 minutes. Transfer the chicken to a plate to cool slightly.
  • Meanwhile, add the beans and their liquid to the pot with the broth and simmer for 5 minutes. Transfer about half of the mixture to a blender and blend until smooth (be careful when blending hot liquids). Return the blended liquid to the pot and add the green chiles. Simmer for 5 to 10 minutes to blend the flavors.
  • Meanwhile, shred the chicken. Add the chicken back to the chili and season with salt and pepper.
  • Serve the chili with an assortment of toppings.

FLAVORFUL WHITE CHICKEN CHILI



Flavorful White Chicken Chili image

Lime, cumin and cilantro really create a burst of flavor in this chicken chili. It's a healthier alternative to traditional chili, but is absolutely delicious. -Donna Lindecamp, Morganton, North Carolina

Provided by Taste of Home

Categories     Lunch

Time 1h25m

Yield 7 servings.

Number Of Ingredients 12

2 cans (14-1/2 ounces each) chicken broth
3 bone-in chicken breast halves (8 ounces each), skin removed
1 large onion, chopped
2 garlic cloves, minced
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
2 cans (15-1/2 ounces each) great northern beans, rinsed and drained
1-1/2 cups frozen white corn
1/3 cup lime juice
Sour cream, shredded white cheddar cheese and/or minced fresh cilantro, optional

Steps:

  • In a large saucepan, combine the first eight ingredients. Bring to a boil. Reduce heat; cover and simmer until a thermometer reads 170°, 35-40 minutes. Remove chicken from broth; allow to cool., Remove meat from bones; discard bones. Cube chicken and return to pan. Mash half of the beans. Add all of the beans, corn and lime juice to chicken mixture. Return to a boil. Reduce heat; cover and simmer until flavors are blended, 15-20 minutes., Serve with sour cream, cheese and cilantro if desired.

Nutrition Facts : Calories 229 calories, Fat 3g fat (1g saturated fat), Cholesterol 41mg cholesterol, Sodium 887mg sodium, Carbohydrate 30g carbohydrate (2g sugars, Fiber 8g fiber), Protein 22g protein.

WHITE CHICKEN CHILI FOR TWO



White Chicken Chili for Two image

This is one of our go-to recipes when it gets "cold" in Los Angeles (and by cold we mean like 50 or 60 degrees F). It's great to serve by itself or over rice, but we like to hollow out a large sourdough bread bowl to serve it in. It's a fun, comforting meal for the entire family.

Provided by Jet Tila

Categories     main-dish

Time 30m

Yield 2 servings

Number Of Ingredients 19

1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon dried oregano
1 1/2 tablespoons olive oil
1 pound chicken breasts, sliced into 1/2-inch-by-2-inch strips
1 slice bacon, finely diced
1/2 medium yellow onion, finely diced
1 clove garlic, minced
1/4 cup all-purpose flour
2 cups chicken broth
One 15.5-ounce can white beans, drained
1/4 cup canned green New Mexico chiles or roasted, peeled, seeded and chopped fresh chiles
1/4 to 1/2 teaspoon sugar
1/4 cup sour cream
Kosher salt and freshly ground black pepper
Sourdough bowls, warmed, for serving (see Cook's Note), optional
Sliced scallions, for garnish

Steps:

  • For the spice mix: Combine the cumin, chili powder, salt, pepper and oregano in a small bowl. Set aside.
  • For the chili: Heat a medium pot or Dutch oven over high heat for 1 to 2 minutes. Add the oil. Add the chicken breast. Sear on all sides until browned but not cooked through, about 3 minutes. Remove from the pot with a slotted spoon and set aside.
  • Add the bacon to the same pot and cook, stirring, until rendered and lightly browned, 2 to 3 minutes. Add the onions and garlic and reduce the heat to medium. Cook, stirring, until the onions are translucent, 1 to 2 minutes. Add the spice mix and stir until fragrant, about 30 seconds.
  • Stir in the flour until it's mixed and forms a roux, about 1 minute. Whisk in the chicken broth, whisking until no lumps remain. Raise the heat to high and stir in the beans, roasted chiles, sugar and the cooked chicken. Bring to a boil, reduce the heat until the mixture simmers. Simmer, stirring occasionally, until the chili is thick enough to coat the back of a spoon and the chicken is cooked through, 10 to 15 minutes.
  • Stir in the sour cream. Taste and adjust the seasonings. Ladle into the sourdough bowls if using. Serve garnished with scallions.

EASY WHITE CHICKEN CHILI



Easy White Chicken Chili image

This is a recipe given to me by a good friend and co-worker. It has a wonderful flavor that I think anyone can appreciate, especially for a quick fix on a cold winter day! Serve with jasmine rice as side with chili or fresh French or Italian bread.

Provided by EPHESIS

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

Time 55m

Yield 4

Number Of Ingredients 13

1 tablespoon olive oil
3 skinless, boneless chicken breast halves
1 large onion, chopped
2 cloves garlic, minced
5 ¼ cups chicken broth
3 (15 ounce) cans cannellini (white kidney) beans, rinsed and drained
2 (4 ounce) cans chopped green chiles
1 tablespoon dried oregano
1 teaspoon ground cumin
2 pinches cayenne pepper, or to taste
¼ cup chopped fresh cilantro, or to taste
½ cup shredded Monterey Jack cheese, or to taste
salt to taste

Steps:

  • Heat olive oil in a Dutch oven over medium heat. Cook chicken, onion, and garlic in hot oil until the chicken is browned completely, 3 to 5 minutes per side.
  • Remove the chicken to a cutting board, cut into 1-inch pieces, and return to the Dutch oven; add chicken broth, cannellini, green chilies, oregano, cumin, and cayenne pepper. Bring the mixture to a simmer and cook until the chicken is cooked through, 30 to 45 minutes.
  • Divide cilantro among 4 bowls. Ladle chili over cilantro and top with cheese. Season with salt to serve.

Nutrition Facts : Calories 466 calories, Carbohydrate 53 g, Cholesterol 63 mg, Fat 11.6 g, Fiber 14.2 g, Protein 34.7 g, SaturatedFat 3.7 g, Sodium 2725.7 mg, Sugar 4.8 g

CHA CHA'S WHITE CHICKEN CHILI



Cha Cha's White Chicken Chili image

Delicious white bean chili. Cha Cha says: 'It's kinda spicy, so watch out!' Substitute mild green chiles for the jalapenos if you're scared! Use more chicken and cheese as desired.

Provided by Cathy

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

Time 30m

Yield 4

Number Of Ingredients 12

1 tablespoon vegetable oil
1 onion, chopped
3 cloves garlic, crushed
1 (4 ounce) can diced jalapeno peppers
1 (4 ounce) can chopped green chile peppers
2 teaspoons ground cumin
1 teaspoon dried oregano
1 teaspoon ground cayenne pepper
2 (14.5 ounce) cans chicken broth
3 cups chopped cooked chicken breast
3 (15 ounce) cans white beans
1 cup shredded Monterey Jack cheese

Steps:

  • Heat the oil in a large saucepan over medium-low heat. Slowly cook and stir the onion until tender. Mix in the garlic, jalapeno, green chile peppers, cumin, oregano and cayenne. Continue to cook and stir the mixture until tender, about 3 minutes. Mix in the chicken broth, chicken and white beans. Simmer 15 minutes, stirring occasionally.
  • Remove the mixture from heat. Slowly stir in the cheese until melted. Serve warm.

Nutrition Facts : Calories 684 calories, Carbohydrate 74.9 g, Cholesterol 101.9 mg, Fat 16.8 g, Fiber 17.1 g, Protein 59.1 g, SaturatedFat 7 g, Sodium 1896 mg, Sugar 4.7 g

Tips:

  • Use a variety of beans: This will add flavor and texture to your chili. Some good options include pinto beans, black beans, and kidney beans.
  • Don't skimp on the spices: Chili is all about the flavor, so don't be afraid to add a generous amount of spices. Some good options include chili powder, cumin, garlic powder, and paprika.
  • Add some heat: If you like your chili with a little kick, add some cayenne pepper or chopped jalapeños.
  • Simmer for at least 30 minutes: This will allow the flavors to meld and develop.
  • Serve with your favorite toppings: Some good options include sour cream, shredded cheese, and chopped cilantro.

Conclusion:

White chicken chili is a delicious and easy-to-make dish that is perfect for a cold winter day. It is also a great way to use up leftover chicken. With its creamy broth, tender chicken, and flavorful spices, this chili is sure to be a hit with your family and friends. So next time you're looking for a hearty and comforting meal, give this white chicken chili a try.

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