Winter White Chicken Chili

Paula Todora


This makes 12 servings, so half can be frozen in individual servings to reheat. To serve, place frozen chili in refrigerator overnight to thaw. Reheat in pan on medium or in microwave on medium high for 3 minutes.


☆☆☆☆☆ 0 votes

15 Min
1 Hr
Stove Top


  • 2 lb
    ground chicken
  • 1
    onion, chopped
  • 2
    bell peppers, chopped (any color-i used green and red)
  • 3
    cloves garlic, minced
  • 2 tsp
  • 1 tsp
    black pepper
  • 16 oz
    package precooked smoked sausage, cubed
  • 1 Tbsp
    dried italian seasoning
  • 8 oz
    diced mild green chilies, undrained
  • 30 oz
    canned cannellini beans, drained
  • 32 oz
    chicken stock
  • 1 bunch
    fresh cilantro, chopped

How to Make Winter White Chicken Chili


  1. In a large nonstick pan on medium high heat, add chicken, onion, bell peppers, garlic and salt and pepper. Brown, stirring with wooden spoon, for 5 minutes.
  2. Add sausage, Italian seasoning and mild green chilies; stir. Cook for 10 minutes.
  3. Add beans and chicken stock. Continue to cook on medium high until soup boils, then reduce heat to medium low, cover and cook 30 minutes.
  4. Top with fresh cilantro right before serving, stir and serve.Yield: serves 12

Printable Recipe Card

About Winter White Chicken Chili

Course/Dish: Chicken, Chili
Main Ingredient: Chicken
Regional Style: Southwestern
Other Tags: Quick & Easy, For Kids, Healthy

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