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Spicy White Chili gluten free BoulderLocavore.com

Spicy White Chili

Unlike its heavier red counterpart, this white chile offers a lighter, healthier, chili without sacrificing spice or flavor. Simple and quick to prepare too! Gluten free.
Course Soup
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 8 Serves: 6-8
Calories 199kcal
Author Toni Dash


  • 2 tablespoons unsalted Butter
  • 4 boneless Chicken Breasts
  • 1 medium-large Yellow Onion , peeled and chopped
  • 2 teaspoons Cumin
  • ½ teaspoon Cayenne Pepper
  • ¾ teaspoon dried Oregano
  • 8 ounces canned Green Chiles
  • 3 16- ounce cans Great Northern Beans , drained
  • 4 cups Chicken Broth/Stock
  • 1 cup Water
  • Salt and pepper to taste
  • Garnish: Grated Mozzarella cheese and Cilantro


  • Place butter in a large stock pot heat over medium heat. Once butter is foaming, place chicken breasts in the pot and cook for 2 ½ minutes on each side. Cover, remove from heat and allow to sit for 10 minutes. Remove chicken and cut into bite sized chunks. Return to stovetop and heat on medium heat.
  • Add chopped onions to pot and sauté for 2-3 minutes. Add cumin, cayenne pepper, oregano and green chilies. Stir to combine and allow to cook 1-2 minutes.
  • Add chicken, beans, chicken broth and water. Bring to a low boil, reduce heat to a simmer. Simmer 15-30 minutes to reduce the liquid and intensify the flavors! Salt and pepper to taste. Serve topping with grated Mozzarella cheese and some torn cilantro leaves.


Calories: 199kcal | Carbohydrates: 18g | Protein: 19g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 43mg | Sodium: 219mg | Potassium: 607mg | Fiber: 4g | Sugar: 0g | Vitamin A: 200IU | Vitamin C: 12.3mg | Calcium: 64mg | Iron: 2.3mg