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1 Tablespoon vegetable oil
1 pound boneless, skinless chicken breasts, cut bite-sized
1 onion, chopped
1 ½ teaspoons garlic powder or 6 cloves garlic, minced
2 cans (15.5 ounces each) white beans, drained and rinsed
2 cups (or 14.5 ounce can) low-sodium chicken broth 
2 cans (4 ounces each) chopped mild green chiles
1 teaspoon cumin
1 teaspoon oregano
½ teaspoon pepper
¼ teaspoon cayenne pepper or chili powder (optional)
1 cup low-fat sour cream or plain yogurt
½ cup nonfat or 1% milk


  1. Wash hands with soap and water.
  2. In a large saucepan, heat oil on medium heat. Sauté the chicken, onion and garlic until chicken is no longer pink.
  3. Add the beans, broth, chiles and seasonings. 
  4. Bring to a boil. Reduce heat and simmer uncovered for 30 minutes. 
  5. Remove from the heat and let cool for about a minute. Stir in sour cream and milk.
  6. Refrigerate leftovers within 2 hours. 


  • Broth can be made at home, purchased in a can or box, or made using bouillon. For each cup of broth use 1 cup very hot water and 1 teaspoon or 1 cube bouillon.
  • Instead of chicken use turkey or another 2 cups of cooked beans. 
  • Cook your own dry beans. One can (15 ounces) is about 1 1/2 to 1 3/4 cups drained beans.
  • Serve with hot sauce or black pepper.
  • Try adding cilantro on top for more flavor.
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8 cups
Prep time:
20 minutes
Cooking time:
30 minutes
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