{Healthy Eats} Janet's White Chicken Chili

Posted by Janet Ellis on

Today's chilly weather had me craving a nice warm bowl of my spicy white chicken chili so I stopped in to Whole Foods on the way into the boutique and picked up all the ingredients. It is so easy to prepare, really good for you, beautiful to look at, and delicious to eat. After a 3 1/2 hour meeting with my new book vendor (Yay! We're getting fun new inspiring books), I whipped up a batch. It's best after it sits awhile and allows all those yummy flavors to marry. Some of this is going home tonight for Rick...and some will be here for lunch tomorrow...maybe dinner too. ;-) By the way, that gorgeous cilantro is from Blue Sky Organic Farms. We are so excited to be a pick up location for Blue Sky CSA members. Click here to find out how you can become a member and have access to some of the best and healthiest produce in the region. Also, check our calendar to find out when we'll be offering a variety of fun, delicious, beautiful, and healthy cooking classes.
This soup is a favorite in our house and I love that it only takes about 30 minutes to pull together. Warm and just a touch of spice cooled down with fresh avocado, cilantro, fresh sour cream, and a squeeze of lime is a perfect fall supper.


1 Tablespoon olive oil                                  

1 onion, chopped

3 cloves garlic, minced

2 (4oz) cans chopped green chili (or 8 oz of fresh roasted Hatch green chili)

32 ounces of Free Range Chicken Broth

3 (15 ounce) cans white beans (I use cannelloni and small white or navy beans)

4 teaspoons Mexican seasoning (my mixture includes cumin, oregano, cayenne pepper, paprika, garlic, onion, & celery seed)

3 cups chopped cooked chicken breast (about 2 large breasts)

Optional Toppings: Monterrey Jack cheese, tortilla chips, avocado, sour cream, cilantro, green onion, a squeeze of fresh lime.


Heat oil over medium low heat. Stir in onions and cook until tender. Add in spices, green chili, garlic and stir, continuing to cook until tender; about 4 minutes. Stil in chick broth, chicken, and beans. Simmer an additional 15 minutes, stirring occasionally.

Serve with optional toppings.

note: To cook my chicken, I simply rub a bit of olive oil on both sides, then sprinkle with salt, pepper, and the Mexican seasoning. Then I broil it for about 9 minutes on each side (depending on the thickness) Comes out perfect...tender and well-seasoned.


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