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White Chicken Chili

This savory soup is the perfect way to spice up a meal or to serve as a main course on a chilly night.

Recipe by Canned Food Alliance
dinner, nut free, main-dish, halloween


  • 3 tablespoons olive oil
  • 1 medium onion, finely chopped
  • 1 can (4 ounce) diced green chilies, drained
  • 3 tablespoons all-purpose flour
  • 2 teaspoons ground cumin
  • 2 cans (16 ounces each) great Northern beans, drained and rinsed
  • 1 can (14 1/2 ounces) low-sodium chicken broth
  • 1 1/2 cups chopped, cooked chicken breast
  • Shredded Monterey Jack cheese, optional
  • Sour cream, optional
  • Salsa, optional


  1. Heat oil in a large skillet over medium-high heat.
  2. Add the onion and saute until tender.
  3. Add the chilies, flour and cumin; cook and stir for 2 minutes.
  4. Add the beans and chicken broth and bring to a boil.
  5. Reduce heat and simmer for 10 minutes or until lightly thickened.
  6. Add the chicken and heat through.
  7. Garnish with cheese, sour cream and salsa, if desired.