Woodbridge White Chicken Chili

By AislePrompt Editorial · Published 2026-03-30 · Updated 2026-03-30

A creamy, spiced chili made with shredded chicken and a rich tomato base, perfect for a cozy dinner. This Mexican-American-inspired chicken recipe, ready in about 70 minutes, pairs ground beef, onion, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb ground beef
• 1 medium, diced onion
• 2 minced garlic cloves
• 1 medium, diced bell pepper
• 1 stalk, diced celery
• 2 cups tomato sauce
• 1 can (14.5 oz) diced tomatoes
• 1 tbsp chili powder
• 1 tsp cumin
• 1 tsp oregano
• 1 tsp salt
• 1/2 tsp black pepper
• 2 cups shredded chicken
• 1 can (13.5 oz) coconut milk
• 1 cup cooked rice
• 1/4 cup, chopped green onions

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: In a large pot, cook ground beef over medium-high heat until browned, breaking into crumbles. Add onion, garlic, bell pepper, and celery. Sauté for 5-7 minutes until softened and fragrant.
2. Step 2: Stir in tomato sauce, diced tomatoes, chili powder, cumin, oregano, salt, and black pepper. Bring to a simmer, then cook for 15 minutes until the flavors meld.
3. Step 3: Add shredded chicken and coconut milk. Cook for 10 minutes until the chicken is heated through and the mixture is thick and creamy. Season with additional salt and pepper if needed.
4. Step 4: Serve the chili over cooked rice, garnished with green onions. Stir gently before serving to combine the layers.