White Chicken Chili State(Iowa) Child Nutrition Agency Developed Recipe

Age Group: Ages 6-18
Students will enjoy a change from traditional chili when they take their first spoonful of this flavorful blend of tender chicken and white beans.
Crediting great northern beans as Meat Alternate: 1 cup provides ⅛ cup other vegetable, 4 oz equivalent meats/meat alternates
Crediting great northern beans as Vegetable: 1 cup provides ½ cup vegetable (legumes), ⅛ cup other vegetable, 1 ½ oz equivalent
meats/meat alternates
Fiscal Year 2021 Cohort A Team Nutrition Training Grant for School Meal Recipe Development Iowa Department of Education
*This recipe was developed and standardized by a State Child Nutrition Agency. USDA has not tested this recipe.
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Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours


  • Bake the chicken in a 350 ºF oven for 40-50 minutes.
    Critical Control Point: Bake until the chicken reaches an internal temperature of 165 ºF or higher for at least 15 seconds.
  • Dice the chicken.
    Critical Control Point: Hold above 135 ºF until service. (If electing to cook chicken the day before, cool to below 70 ºF within 2 hour and below 41 ºF within an additional 4 hours. Reheat the chicken to a minimum of 165 ºF before adding it to the soup mixture.)
  • Heat the oil in a large stock pot or steam kettle
  • Add onions and garlic to the oil and cook for 3-5 minutes.
  • Slowly add remaining ingredients and stir.
  • Add hot, diced chicken.
  • Bring to a boil, reduce heat, and simmer for 20 minutes.
    Critical Control Point: Hold for hot service at 135 ºF or higher.
  • Serve 1 cup (8 oz ladle).


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Nutrition Facts
White Chicken Chili State(Iowa) Child Nutrition Agency Developed Recipe
Amount Per Serving 1 cup (8 oz ladle)
Calories 259 Calories from Fat 27
% Daily Value*
Total Fat 3g5%
Saturated Fat 1g6%
Cholesterol 23mg8%
Sodium 403mg18%
Total Carbohydrate 36g12%
Dietary Fiber 6g25%
Total Sugars 4g4%
Protein 18g36%
Calcium 85mg9%
Iron 3mg17%
*Marketing Guide
50 Servings:
Onion, mature, fresh: 2 lb 6.4 oz
100 Servings:
Onion, mature, fresh: 4 lb 14.4 oz


*See Marketing Guide for purchasing information on foods that will change during preparation or when a variation of the ingredients is available.
Cooking Process #2: Same Day Service
Yield / Volume
50 Servings:
About 1 gal 2 qt
About 14 lb 2 ⅕ oz
100 Servings:
About 3 gal
About 28 lb 4 ½ oz