White Chicken Chili


  • White Chicken Chili1 tbsp Olive Oil
  • 1 chopped Onion
  • 2 cloves Garlic, minced
  • 4 oz diced Green Chile Peppers (not hot)
  • 4 oz Jalapeno Peppers (sort of hot)
  • 1 tsp Cayenne Pepper (hot)
  • 2 tsp Cumin
  • 1 tsp Oregano
  • 2 (14.5 oz) cans of low fat Chicken Stock
  • 3 cups (or more) Shredded Chicken
  • 3 (15 oz) cans White Beans (Cannellini/Kidney) or (red) Kidney Beans
  • Fat Free Cheddar Cheese


  1. Cook chicken on low in crock pot over night (easiest way to shred) – OR – Grill chicken and then shred with a fork.
  2. Heat oil in a large pan over medium heat. Toss in onion and saute until cooked (clear).
  3. Mix in garlic, jalapeno, green chile pepper, cumin, oregano and cayenne. Continue to stir ingredients and cook for about 3 minutes.
  4. Mix in chicken broth (make sure it’s not cold), shredded chicken and white beans.
  5. Simmer for 15 minutes, stir often.
  6. Serve with cheddar cheese over top.
Katie Elkins

In 2011 Katie decided to pursue a lifelong dream of competing in a fitness competition, and after placing 1st overall in the novice and open class, Katie was hooked. Currently a student at Colorado State, upon graduation in December of 2012 Katie intends to continue competing, and to pursue her professional health and fitness goals.

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