White Chili

Name: White Chili
Yield: 10 servings
Ingredients: 1 tablespoon olive oil (or cooking oil of choice); 2 medium red bell peppers, chopped; 1 large onion, chopped; 1 chopped green chili (can adjust to taste); 3 garlic cloves, minced; 1 tablespoon chili powder; 1 teaspoon cumin; 1 teaspoon oregano; 2 cups low-sodium chicken broth; 2 cups 1% low-fat milk; 4 cups white beans, cooked*; 12 ounces cooked chicken, cubed; 1/4 cup cilantro; 6 corn tortillas (toasted and cut into 1 inch squares)

Source: The Bold and Beautiful Book of Bean Recipes Washington State WIC Program

Published by the USDA MyPlate Kitchen library. Read from an archived copy of the source page captured 2025-12-31.

Looking for a new twist on chili? Try this white chili with chicken and milk and you're in for a treat.

Makes

10 servings

Ingredients

1 tablespoon olive oil (or cooking oil of choice)
2 medium red bell peppers, chopped
1 large onion, chopped
1 chopped green chili (can adjust to taste)
3 garlic cloves, minced
1 tablespoon chili powder
1 teaspoon cumin
1 teaspoon oregano
2 cups low-sodium chicken broth
2 cups 1% low-fat milk
4 cups white beans, cooked*
12 ounces cooked chicken, cubed
1/4 cup cilantro
6 corn tortillas (toasted and cut into 1 inch squares)

Directions

Wash hands with soap and water.
Sauté peppers and onion in oil.
Add green chili, garlic, spices, and chicken broth. Simmer for 20 minutes.
Add milk, cooked beans, and cooked chicken. Allow to thicken before adding cilantro. Heat through.
Top chili with crisp tortillas before serving.

Notes

*See our recipe to learn how to cook beans . Learn more about: Bell Peppers Onions Garlic Herbs

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