Easy Low-Carb White Chicken Chili Recipe

January 14, 2009 · 11 comments

This has such nice flavor and a bit of a kick, so it really satisfies your appetite, especially when you’re watching your carbs like I am these days.  Also, the healthy chicken stock and other healthy ingredients make it super nutritious!  My kids even ate it, but they pick around the beans.  They love the cheese sprinkled on the top.

There are some carbs in this from the beans, but I believe it is only a small amount because the fiber in the beans lowers the net carbs.  Someone feel free to correct me if I’m wrong.

If you make it a little different, let me know, I always love playing with recipes.  This one is from 3 different friend’s recipes, all mixed and matched – that’s the way this one is, just use what sounds good to you.


  • About 2#’s chicken, cut in pieces – cooked or uncooked
  • About 4 c. chicken stock (I boil bones now and then and keep stock in the freezer to pull out when I need it.)
  • 1  48 oz. jar Great Northern beans, don’t drain
  • Can of organic tomatoes with green chilis (I use a couple cans)
  • 2 t. ground cumin
  • 1 t. chili powder
  • 1/2 t. oregano
  • 1/4 t. cayenne pepper if you like it spicy
  • Half or whole onion, chopped (however much you like)
  • A few cloves of minced garlic (again, to your taste)
  • Shredded cheese for the top, we use Monterey Jack or organic cheddar

Simmer all ingredients over low heat for an hour or two.  When serving, sprinkle a generous amount of shredded cheese on the top of each bowl.

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    { 10 comments… read them below or add one }

    1 Shannon January 14, 2009 at 6:47 am

    I am making my own version of this tonight and will share a recipe next week as I currently have a recipe backlog I need to get through. I’ll be making mine in the slow cooker, though.


    2 Stacey January 14, 2009 at 11:13 am

    Oh my, I just realized I posted the same kind of recipe you did for the carnival! I guess everyone’s feeling like comfort food lately. Yours sounds yummy, too!


    3 Kelly January 15, 2009 at 7:19 am

    Shannon, can’t wait to compare recipes. Love the idea of making it in the crock-pot.
    Stacey, yes this is a favorite for many!



    4 jeanne January 15, 2009 at 5:45 pm

    My family also likes white chili. If I have much leftover I serve over brown rice another night.


    5 Violet January 19, 2009 at 9:01 am

    I made the chili Saturday, and was amazed – even our ‘anti-bean’ dd loved it! For the family members not limiting carbs, I added blue corn chips in keeping with the chili theme.


    6 Kelly January 19, 2009 at 11:03 pm

    Jeanne, love the brown rice idea.

    Violet, even I have always been fairly “anti-bean”, but love them in this! OK, maybe I don’t LOVE them, but I don’t mind them. I think it’s because it’s not those nasty mushy icky kidney beans like in regular chili.


    7 charity dasenbrock January 25, 2010 at 5:30 pm

    I think the good food benefits of beans far outweigh their carbohydrate count. I love them and I also love those tomatoes with green chilis.


    8 Erika January 25, 2010 at 6:24 pm

    Great recipe Kelly! I love all those wonderful spices.
    I will try this but skip the beans, not because I’m avoiding the carb count or because of dietary dogma. I love beans, they just don’t love me back. LOL

    About the carb count, it’s not that bad if it’s a soup. If someone was eating them as a protein source I think it would be a poor choice. I like to look at the carb to protein ratio of foods. For example, a hamburger is a better choice than a pizza because of the ratio. You get more protein for less carbs. But, you probably know all of this already! ;-)


    9 Musings of a Housewife January 2, 2011 at 8:34 pm

    If you take a stick blender to it, it will mash up the beans and you won’t even know they are there. That’s how I do my chicken chili. :-)


    10 JC Patterson September 4, 2012 at 10:24 am

    How many carbohydrates are in this white chicken chili recipe?


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