White Chicken Chili

A spicy version of chili that freezes well for bulk cooking.

Course Main Course
Cuisine American
Keyword bone broth, chicken, chili, spicy
Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Servings 6 servings
Calories 201 kcal


  • 6 breasts chicken uncooked
  • 1 onion diced
  • 4 ozs diced green chilis canned
  • 1/2 cup salsa
  • 2 cups chicken bone broth
  • 1 tsp parsley dried
  • 1 1/8 tsp garlic powder
  • 3/4 tsp oregano dried
  • 1 tsp red pepper flakes
  • 1 tsp salt
  • 1 3/4 tsp cumin ground
  • 30 ozs Great Northern beans canned


  1. Cook chicken in boiling salted water by simmering 40 minutes. Drain, cool to touch; shred.

  2. Saute onion until clear; add shredded chicken and stir to combine. Add remaining ingredients, except beans. Simmer 15 minutes, covered.

  3. Add beans to chili mixture and simmer 15 minutes, stirring often.

  4. This chili is wonderful on its' own, but can be dressed up with a dollop of light sour cream, plain lowfat greek yogurt or a sprinkle of Monterey Jack Cheese.

  5. The flavors really blend in this chili making leftovers taste even better! We like to portion into single serving cups and freeze for lunches or quick meals.

Nutrition Facts
White Chicken Chili
Amount Per Serving (1 cup)
Calories 201 Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g6%
Cholesterol 1mg0%
Sodium 635mg28%
Potassium 741mg21%
Carbohydrates 37g12%
Fiber 12g50%
Sugar 2g2%
Protein 13g26%
Vitamin A 1383IU28%
Vitamin C 11mg13%
Calcium 132mg13%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.

When the weather turns chilly outside chili is appealing on the table, and Aunt Joan’s White Chicken Chili is one our family has loved for years.  For large group entertaining, I like to double this recipe and serve it alongside Turkey Veggie Chili.  The contrast between the two is a crowd pleaser and ensures everyone is able to find a chili to their tastes.

Don’t feel you have to wait for an event to make this chili, though.  White Chicken Chili also is great for everyday…simply cook up a batch, then freeze the remainer in individual serving size containers for easy, healthy meals.

You’re in control of the heat in this recipe, depending on the type of diced chilis you choose, the type of chili powder you use, and the style of salsa incorporated, so have some fun finding the heat intensity that you like.  Additionally, you can serve this with a dollop of light sour cream, plain greek yogurt or a bit of Monterey Jack cheese, shredded.   Remember that these additions will affect the nutrition, and add these with a light hand!