Tex-Mex White Chili

Tex-mex White Chili

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Baby Kato


This recipe has been posted for play in Culinary Quest - Tex Mex. Recipe from website: recipes.splenda.com

Turn heads with this White Chili recipe at your next chili cook-off. It’s a Texas favorite inspired by it’s neighbor, Mexico. We’ve swapped red tomatoes for green tomatillos, and sugar for splenda (you may use sugar if you prefer). It has the perfect balance of sweet and spicy.


★★★★★ 1 vote

15 Min
40 Min
Stove Top


  • 1
    medium onion, diced
  • 2
    medium onion, diced
  • 1
    tablespoon olive oil
  • 7
    tomatillos, diced
  • 1 1/2
    cups low sodium chicken broth
  • 1/2
    cup water
  • 1
    teaspoon ground black pepper
  • 2
    15-ounce cans white beans, drained and rinsed (we used cannellini)
  • 1
    4.5-ounce can chopped green chilies
  • 2
    teaspoons green hot pepper sauce
  • 1
    cup fresh or canned corn
  • 1
    cup cooked boneless, skinless chicken breast, diced
  • 1
    tablespoon fresh cilantro, chopped
  • 2
    packets splenda® no calorie sweetener

How to Make Tex-Mex White Chili


  1. Sauté onion, garlic, tomatillos and olive oil in a 4-quart saucepan until onions become translucent. About 5-10 minutes
  2. Add chicken broth to saucepan and bring to boil
  3. Mix in ground pepper and SPLENDA® No Calorie Sweetener.
  4. Stir in white beans, green chilies, green hot pepper sauce, corn, and chicken.
  5. Bring to a boil and reduce heat. Simmer for 30 minutes.
  6. Season to taste. Top with fresh cilantro.

Printable Recipe Card

About Tex-Mex White Chili

Course/Dish: Chili
Main Ingredient: Chicken
Regional Style: Southwestern
Other Tag: Quick & Easy

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