Fiery White Chili

4.2 stars based on 37 votes.
37 ratings
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Fiery White Chili


  • 1 pound boneless, skinless chicken breasts
  • 2 tablespoons all-purpose flour
  • 2 teaspoons ground cumin, divided
  • 2 tablespoons vegetable oil
  • 2 celery stalks, diced
  • 1 green bell pepper, diced
  • 1 can (16-ounces) cannellini beans, drained
  • 1 cup chicken broth
  • 1 can (4-ounces) chopped green chilies, drained
  • 1/4 cup lime juice
  • 1 tablespoon TABASCO® brand Original Red Sauce
  • 1 teaspoon salt
  • 2 tablespoons chopped fresh parsley
  • 1/4 cup shredded Monterey Jack cheese, optional


Cut chicken breasts into 1/2-inch cubes. In shallow bowl, combine flour and 1 teaspoon cumin; toss chicken in flour mixture. Heat vegetable oil in 4-quart saucepan over medium-high heat. Add chicken; cook until well browned on all sides, stirring frequently. Remove chicken to bowl.

In drippings remaining in saucepan, cook celery and green pepper over medium heat until tender crisp, about 5 minutes. Stir in beans, chicken broth, green chilies, lime juice, TABASCO® Sauce, salt, remaining 1 teaspoon of cumin and browned chicken. Heat to boiling over high heat. Reduce heat to low; cover and simmer 10 to 15 minutes, stirring occasionally. Stir in parsley.

Serve with shredded Monterey Jack cheese, if desired.

Makes 6 servings.

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  • Name: joe
    Date: February 9th, 2015
    really good mmmmmmmmmm
  • Name: Gibson
    Date: December 29th, 2013
    The quantity is a little bit sparse. I mean, 1 cup of broth for six people? The recipe is excellent and the lime juice makes the whole thing. The photo must be of another recipe, since there are tomatoes pictured, but none in the ingredients list.
    I highly recommend this to be served with Tabasco Jalepeno pepper sauce as a condiment - the tastes compliment one another very well.
  • Name: Derek
    Date: December 3rd, 2013
    I tweaked it a little and turned it into a tequila lime chicken soup. Very very good