Spicy White Chili

By Jaime G. from Helena Middle School, Helena Middle School.


Take your taste buds on flavorful journey!  Spicy White Chili will be a hit with students, faculty, and staff.  This main dish soup starts with Northern Beans which are not only a excellent source of folate and fiber but also very low in fat.  The carrots provide a bit of extra color to add to the presentation.  This soup is excellent served with cornbread, especially our whole grain cornbread recipe.  Students flavor profile has changed over the years and they love mexican inspired and spicy foods packed with flavor.

Nutrition Facts

Serving size: 8 oz

From Fat11%
From Saturated Fat3%
From Sugar0%


Ingredient 6 servings 50 servings
Dry Northern Beans.5 lb4 lbs
Water1 quart2 gallons
Frozen onion, chopped5 oz3 lbs
Celery, diced1 oz8 oz
Carrots, diced1 oz8 oz
Garlic granules3 tsp4 oz
Canned jalapeno peppers, minced2 tsp3 oz
Vinegar2 tsp3 oz
Chicken base2 tsp3 oz
Taco seasoning2 tsp3 oz
Fully cooked chicken, diced12 oz6.5 lbs


Rinse and soak northern beans overnight.

Place northern beans in water and simmer 45-60 minutes or until soft. Place onions, carrots, and celery into beans during the last 20 minutes of cook time. Add chicken base, taco seasoning, vinegar, and jalapenos and continue to simmer for 5 minutes. Stir in diced chicken and heat to 165 degrees. CCP: Hot hold for service at 135 degrees.