White chicken chili


  • Prep Time15 mins
  • Total Time40 mins
  • Makes4 servings
White chicken chili

Photo, Erik Putz.

Chatelaine Triple Tested

Add this hearty white chicken chili to your weeknight rotation.


  • 3 cups low-sodium chicken broth

  • 500 g skinless, boneless chicken breasts, halved horizontally

  • 2 tsp canola oil

  • 1 onion, finely chopped

  • 2 garlic cloves, minced

  • 1 tbsp Tex-Mex spice blend, such as Clubhouse

  • 1 540-mL can cannellini beans, drained and rinsed

  • 1 1/2 cups frozen corn kernels

  • 1 tbsp finely chopped, pickled jalapenos

  • 1 tbsp pickled jalapeño brine

  • 1/2 cup sour cream

  • 1/2 cup chopped cilantro

  • 1/2 cup shredded Monterey Jack cheese, (optional)


  • BOIL broth in a medium saucepan. Reduce heat to medium-low and add chicken breasts. Gently poach, covered, flipping halfway, until cooked through, 18 to 20 min.

  • REMOVE chicken to a cutting board, reserving broth. Use two forks to shred chicken. Set aside.

  • HEAT a large saucepan over medium-high. Add oil, then onion. Cook, stirring often, 2 min. Add garlic and seasoning. Cook for 1 min. Reduce heat to medium. Add beans, corn, jalapenos, brine and reserved broth, then bring to a boil.

  • ADD chicken and sour cream into chili. Cook until mixture thickens slightly, 2 to 3 min.

  • SCOOP chili into bowls. Top with cilantro, cheese and more chopped jalapenos and sour cream, if desired.

Nutrition (per serving)

Calories 400, Protein 43g, Carbohydrates 37g, Fat 10g, Fibre 9g, Sodium 879mg.