White Chicken Chili Servings: 6 (about 10oz each) Prep Time: 20 minutes Total Time: 30 minutes

  • Low Calorie Low Sodium
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1 tablespoon vegetable oil
2 medium onions, chopped (1 1/2 cup)
2 garlic cloves, finely chopped
1/2 to 1 jalapeño chile, seeded, finely chopped
1 teaspoon finely chopped fresh ginger root
1 bay leaf
20 oz boneless skinless chicken breasts, cubed
1 cup quartered fresh mushrooms (4oz)
1 tablespoon all-purpose flour
1/2 teaspoon kosher salt
1/2 teaspoon ground coriander
1/4 teaspoon ground white pepper
1/4 teaspoon ground cinnamon
2 (15oz) cans Mrs. Grimes® Navy Beans or Great Northern Beans (drained, rinsed)
1 3/4 cups 33% less sodium, fat free chicken broth


In medium Dutch oven or deep 12-inch skillet, heat oil over medium-high heat. Add onions, garlic, jalapeño, gingerroot and bay leaf. Cook 5 minutes or until onion starts to soften, stirring occasionally. Stir in chicken and mushrooms. Cook 5 to 7 minutes or until chicken is no longer pink in center, stirring occasionally. Stir in flour, salt, coriander, white pepper and cinnamon until well blended. Stir in beans and broth. Bring to a boil; reduce heat. Cover; simmer 10 minutes. Remove bay leaf.

Serving Suggestion:
Garnish each serving with chopped tomato, sliced olives, sliced green onions and fresh cilantro.

Nutrition Facts: