White Chicken Chili

I had some yummy lefotver roastd chicken from my dinner on Monday, and as it was a cold, reainy, gloomy day I decided to make a chili.  I used to  LOVE my friend Lynn’s chili, and miss her cooking since I left New York, so I decided to try to make my own.  The end result was soo amazing that I know I’ll be making it again!

White Chicken Chili


  • 2 teaspoon olive oil
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 2 seeded jalapeño pepper, chopped
  • 2 can (4-ounce) chopped green chilies
  • 1 tablespoon ground cumin
  • 1 teaspoon dried oregano
  • 1/4 tsp ground cloves
  • 1/4 tsp cayenne pepper
  • 2 cans large white beans, undrained
  • 4 cups chicken broth
  • 3 cups diced cooked chicken
  • 1/2 cup grated low-fat Monterey Jack cheese


  1. Heat the oil in a large saucepan over medium heat.
  2. Stir in the onion and cook about 5 minutes, til tender.
  3. Add garlic, jalapeño, green chile peppers, cumin, oregano, cloves, and cayenne. Cook and stir the mixture until tender, about 3 minutes.
  4. Mix in the chicken broth, chicken and white beans. Bring to a boil. Turn down heat and simmer 20 minutes, stirring occasionally. Don't be concerned it it's a little watery.
  5. At the end of 20 minutes, Smash up chili with a potato masher or wooden spoon until about half of the beans are smashed. This will thicken up the chili quite a bit.
  6. Serve topped with grated cheese. Garnish with cilantro, chopped tomato, salsa, and/or scallions.
  7. Makes 6 serving,
  8. Per Serving:
  9. Calories: 317 Carbs: 30 Fat:7 Protein:33

It was SUPER yummy!  Even Aedan loved it!  This way, it isn’t too hot, but I added hot  sauce and more jalepenos to mine and Dave’s and it had quite a kick!  YUM

What do YOU do with leftover chicken?


Leave a Reply