White Chicken Chili

White Chicken Chili

This hearty dish is a wonderful alternative to a regular beef chili and also contains many beneficial herbs including turmeric which may help prevent cancer, Alzheimer’s, heartburn and arthritis.
Prep Time 20 mins
Cook Time 1 hr
Total Time 1 hr 20 mins
Course Lunch, Main Dish, Soup
Cuisine American, Chicken, Soup


  • 8 oz cooked chicken skinless, boneless, shredded white or dark meat
  • 1 medium onion chopped
  • 4 oz Mushrooms sliced
  • 1/2 pound Fresh kale chopped
  • 1 14 oz can chicken broth low fat and reduced sodium
  • 2 cups water
  • 1 15.5 oz can Navy beans drained and rinsed
  • 1 15.5 oz can White corn drained and rinsed
  • 1 4.5 oz can Green chilies chopped
  • 2 tsp Lemon pepper seasoning
  • 2 tsp dried parsley or 1/4 cup fresh parsley
  • 1 tsp roasted garlic this comes in a jar (or use 1 minced garlic clove)
  • 1/2 tsp Cumin
  • 1/2 tsp chili powder
  • 1/2 tsp dried mustard
  • 1/2 tsp Turmeric
  • Black pepper to taste
  • 1-2 Tbs. Olive oil


  • In a large stockpot, saute onions and garlic in olive oil stirring until translucent.
  • Add chicken, onion, mushrooms, chicken broth, water, navy beans, corn, chilies, garlic and seasonings. For a thicker soup puree or mash 1/2 of the can of beans before adding.
  • Bring to a boil and then simmer for 45 minutes to one hour, stirring occasionally. Taste and adjust seasonings as desired
  • Add kale in the last few minutes and cook until tender. Serve hot.
Keyword White Chicken Chili
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