White Chicken Chili

This year’s Super Bowl is just around the corner. And what’s a Super Bowl party without a great bowl of chili? Here’s a Cooking Among Friends® all-time favorite recipe. It’s been lightened up without sabotaging flavor. Pop this in the freezer and your Super Bowl guests will be delighted . . . New Year’s resolutions intact.

Recipe Yields: 24 servings (1½ cups per serving)
Recommended Packaging: freezer bags or other packaging of choice

Ingredients and Instructions

2 pounds dry great northern white beans or
9 pounds canned white beans, drained and rinsed

In a large stockpot, soak beans overnight. Drain and rinse. Return to stockpot, cover with water and simmer 1 hour or until desired tenderness. Drain and set aside.

6 cups cooked beans (from above beans)
2 cups chicken stock or canned broth

Work in batches as necessary. Puree half of beans with chicken stock or canned broth in a blender or food processor. Set aside. Reserve other half to return to chili.

9 pounds boneless, skinless chicken breasts

Bake or poach chicken. Cut into bite-sized pieces and refrigerate. Discard juices.

olive or vegetable oil
3 medium onions, chopped
1 yellow or red bell pepper, seeded and diced (may substitute green bell pepper)
1 tablespoon garlic, pressed or minced

Work in batches as necessary. In a large skillet or Dutch oven over medium heat, heat oil. Sauté onions, peppers, and garlic until tender. Remove from heat and set aside.

8 cups chicken stock or canned broth
½ cup cornstarch
½ cup water
3 cups reduced fat milk (not skim)
3 tablespoons chili powder
3 tablespoons ground cumin
3 tablespoons Tabasco sauce
16 ounces canned chopped mild green chilies
5 cups reduced fat Cheddar or Co-jack shredded cheese (not non-fat)
1½ pounds reduced fat sour cream (not non-fat)

Work in batches as necessary. In a large stockpot over medium heat, add chicken stock or canned broth and bring to a simmer. In a separate bowl, combine cornstarch and water. Slowly whisk cornstarch mixture into chicken stock or canned broth and continue simmering until slightly thickened. Slowly add milk, stirring constantly until well blended and slightly thickened. Stir in sautéed vegetables, chili powder, cumin, Tabasco sauce, and green chilies. Add pureed bean mixture and simmer 5 to 10 minutes. Remove from heat and transfer to a large container for combining ingredients. Stir in shredded cheese and sour cream. Add remaining beans and cooked chicken and stir until evenly combined. Divide evenly among desired packaging. Cool. Freeze.

Reheating Instructions

Defrost in refrigerator. Remove from packaging. Transfer to saucepan or microwave safe dish and simmer gently over low heat. Serve with a dollop of sour cream, chopped fresh tomato, and grated cheese, if desired.

Divide and Conquer

Strategize batch sizes based on available containers/cookware.
Cook chicken.
Cut chicken into bite-sized pieces.
Soak beans.
Cook beans.
Puree beans.
Chop and sauté vegetables.
Prepare and label all packaging.

Is there a printer-friendly version of this recipe?  It sounds delicious!

Our group has always loved the white chicken chili recipe in the CAF cookbook so we were excited to try a lower fat version. I have to comment that it was as good as the full fat version. The only difference noticed is the consistency of the chili. With the low fat version it is more liquid and the full fat version is very thick.

Great recipe though and a wonderful dish! Our group requests it as an exchange entree at least 2 times a year since it is so yummy!

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