White Chili

Fall 2004, EatingWell Serves Two, The EatingWell Diabetes Cookbook (2005)

Your rating: None Average: 3.7 (157 votes)

This fragrant "white" chili is an unusual, delicious alternative to traditional tomato-based chilis. Serve with lime wedges and a dollop of sour cream or a sprinkling of cheese.

"Delicious! I added flour to thicken the sauce but next time would use less broth. I also added garlic and salt (I used low sodium broth). Definitely add lime juice as it really gives it that extra kick. I served with sour cream and cheese...
White Chili

29 Reviews for White Chili

Easy, Wonderful Flavor!

This is the second time I've made this soup. It was too watery the first time. I made the recipe exactly as printed but once I was ready to serve I used my emersion blender to make the soup into a wonderful lumpy puree. You can adjust the amount of blending to your taste. Amazing day 2 and 3.

Excellent chili!

Hubby (!) made almost exactly as written. Sauteed garlic with the onions and added chopped parsley at the end for a little color. Extremely satisfying, healthy chili! Thank you!

Easy way to use leftover T'giving turkey! No mess!

I made mine more of a soup by eliminating one can of the beans. I only had one can of chilies and I grilled the chicken because chopping. It was super easy and the whole family loved it (which doesn't happen often)!

Easy and delicious
A Source of Delicious Irritation!!!

As a sixteen year old just trying to cook a meal for my parents....I found this recipe to be a little disappointing. It's fantastic, but also needs doctoring with corn starch? Not one for beginner cooks.

Quick, Easy, and Nom!

My husband and I really enjoy this dish. After following the recipe for the first time, I added my twist the 2nd time around. I cook chicken instead of using pre-cooked because I think the chicken juices add to the flavor of the chili. I use about a quart of homemade chicken stock,
added white corn, used only a single can of green chili's, and to thicken it some, I added 2 cups of ready to eat Minute Rice (I used multi-grain or brown and wild rice) and just let it simmer for 5 minutes. It makes it thick and creamy!

Healthy, Easy

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