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21Ingredients
60Minutes
370Calories
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Ingredients
US|METRIC
7 SERVINGS
- 10 oz. green enchilada sauce (we use mild)
- 2 cans beans (15 ounces EACH white, great Northern, drained and rinsed)
- 1 lb. boneless skinless chicken thighs (or breasts, thawed not frozen, cut into large pieces)
- 1 can corn (fire-roasted, drained)
- 2 cans green chiles (4 ounces EACH diced fire-roasted, we use mild, undrained)
- 3/4 tsp. ground oregano
- 1 Tbsp. chili powder (ground)
- 1 Tbsp. ground cumin
- 3/4 tsp. paprika
- 4 Tbsp. fresh cilantro
- cracked pepper
- fine sea salt
- 2 cups chicken broth (or stock, I like stock best*)
- 8 oz. cream cheese (softened)
- sour cream
- fresh lime juice
- cilantro
- avocados
- jalapeños
- Monterey Jack cheese
- tortilla strips
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NutritionView More
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370Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories370Calories from Fat170 |
% DAILY VALUE |
Total Fat19g29% |
Saturated Fat8g40% |
Trans Fat |
Cholesterol85mg28% |
Sodium730mg30% |
Potassium1000mg29% |
Protein24g |
Calories from Fat170 |
% DAILY VALUE |
Total Carbohydrate32g11% |
Dietary Fiber8g32% |
Sugars12g |
Vitamin A60% |
Vitamin C190% |
Calcium15% |
Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(24)
Emily 3 months ago
Delicious and easy! My whole family ate it! Didn’t change a thing to the recipe. It had a little bit too much heat for my youngest, but the rest of us loved it.
Annette Fetherling a year ago
Delicious! I doubled the chicken, used one can of chilies and half the enchilada sauce. I used half the chili powder and paprika and it was flavorful with a tad bit of heat, but my youngest could still eat it!
Holly York a year ago
It was amazing! I replaced 1/2 of the chiles with Jalapeños for a bit more spice! Has become a staple dish in my home!
Susan Carvel 2 years ago
I would definitely make again! To add more heat, I would use medium enchilada sauce and medium chilies. Consistency and flavor very good.
Carey Ann 2 years ago
This was super easy & delicious! I had leftover cooked chicken that I needed to use. I used that instead of raw. Cooked on low for 3 hours - perfect! It’s a bit spicy, so cut the chili pepper in half if you don’t like heat. Added cheese, avocado, and diced scallions on top at end. Delish!
SavaSyren 2 years ago
This was flavorful and delicious… it was just a little bit too watery for my taste so I would just do one cup of chicken stock next time I omitted the oregano because I cannot stand the stuff
Jill M. 3 years ago
Perfect consistency. Prefer White Chili to Red Chili after making this recipe. Will make again in the fall.
Reamon 3 years ago
The flavor was amazing and it was pretty easy to make. I was surprised at how thin it came out, more of a soup consistency. Will still make it again but maybe try to use less chicken stock next time.
Christyne W. 3 years ago
Delicious, chopped and cooked chicken separately then simmered for 2 hours. Will make again soon!
Helana Bourgeois 3 years ago
Very easy and very good! My picture of it may not be the prettiest, but it’s delicious 😋
sue s 3 years ago
Very good. I just added a chopped jalapeno to add some heat. Will definitely make it again.
Kelli Gangestad 4 years ago
Super delicious! I made with red enchilada sauce because the store was out of green and I added onion powder. Also substituted dried cilantro for fresh, but it turned out amazing! It’s a keeper.
cc v. 5 years ago
This had to have been bar none one of the tastiest white bean chili recipes ever. Easy to make, super delicious.
Koko 5 years ago
Delicious I used one can of black beans and one can great northern and cooked on the stove for about an hour, will be making again!