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white chicken chili

(43 ratings)
KBPossible avatar
Blue Ribbon Recipe by
Kim Biegacki
@KBPossible
Youngstown, OH

This is my all-time favorite chili to make and I didn't have a recipe for it because I make it with what I have in the cupboard. So I finally sat down and wrote up what I put in it. I still remember having my first bowl of White Chicken Chili years ago, and I fell in love. Over time, and getting myself into the kitchen to cook, I worked on my recipe. My husband loves this chili, too. But when I make it and know he is eating, I have to omit the corn. Other than that, this is truly a comfort chili, and great for the fall weather. LOVE, LOVE, LOVE this Chicken Chili!

Blue Ribbon Recipe

This is the perfect chili for a cool, rainy day or during a pre-game tailgate. It's perfectly seasoned and filled with juicy pieces of chicken. The bits of corn give a pop of sweetness while the jalapenos bring the heat. Everyone has their take on white chicken chili and we really liked Kim's recipe. You'll want to add this to your regular rotation of stews and chili in the cooler weather.

— The Test Kitchen @kitchencrew
(43 ratings)
yield 4 - 6 servings
prep time 15 Min
cook time 45 Min
method Stove Top

Ingredients For white chicken chili

  • 1
    whole roitessiere chicken, skin removed and chicken shredded
  • 1 sm
    onion, diced
  • 4
    garlic cloves, minced
  • 1 Tbsp
    olive oil
  • 1 can
    fire roasted green chilies, undrained (4 oz.)
  • 1 bag
    white shoepeg corn, frozen (14 oz.)
  • 2 can
    cannellini beans, rinsed & drained(14 -15 oz.)
  • 2 can
    chicken broth, low sodium 14 oz. (est. want the chili thick but not too thick)
  • 1/2 - 3/4 c
    whipping cream or half & half (sometimes i use this and other times i omit)
  • 1 tsp
    cumin
  • 1 1/2 tsp
    coriander
  • 1 tsp
    oregano
  • 1/2 c
    jarred jalapenos, diced (optional) -gives a nice light heat
  • salt & pepper, to taste
  • TOPPINGS FOR YOUR CHICKEN CHILI
  • green onions, chopped
  • sour cream
  • cilantro, fresh
  • 6
    lime wedges, for a fresh squeeze of juice
  • 1
    chihuahua cheese or monterey jack, shredded

How To Make white chicken chili

  • Sauteeing onions and garlic in a skillet.
    1
    Saute your onions and garlic in the olive oil for 5 to 7 minutes.
  • Heating chicken broth.
    2
    Meanwhile, heat your chicken broth up to medium. I would use 1 1/2 cans to start and add more later if need be. Sometimes I just use some water about 1/4 a cup.
  • Chicken, chilies, sauteed garlic and onions, corn, beans, cumin, coriander, oregano, and jalapenos added to broth.
    3
    Add your chicken, chilies, sauteed garlic and onions, corn, beans, cumin, coriander, and oregano. If using the jalapenos add them. Determine if you need more broth or add some water to make less thick. Then cook for 1/2 hour to 45 minutes.
  • Pouring in cream.
    4
    Next, add your cream (if desired) and began plating.
  • Bowl of White Chicken Chili with a lime wedge, green onion, and cheese.
    5
    Add to your bowl of chili the chihuahua cheese which melts really easily. Add green onions, cilantro, and a lime wedge on the side for additional flavor squeeze in the lime too. Serve with bread or tortilla chips.
  • 6
    Made this today 10-28-12 for my little Momma, Jeanie's Bday. We had chicken chili, salad ( https://www.justapinch.com/recipes/side/vegetable/spicy-crunchy-bacon-pea-salad.html) and some mini appetizers (https://www.justapinch.com/recipes/main-course/chicken/mini-curried-chicken-salad-cups.html?p=2) too. She just loved it. Of course, my Momma doesn't do anything spicy so I had to cut the chilies and peppers for her but the rest of us added them in. YUM
  • 7
    10-20-13 Made this chili for an event I had this weekend. I doubled the recipe and this time added the corn and jalapeno's which I just love it that way. It's so filling and flavorful. Many who tasted and had some was their first time to try a White Chili and they really enjoyed it. ----I served it straight with no cheese, sour cream or extras and still delish.
  • 8
    April 27th, 2015 --- Made a double batch of chili for a church event. The Crock Pot was cleaned empty by the end of the night. I did add an entire cup of jarred diced jalapenos. They seem to soften in flavor as they cook so it gave a nice heat to chili but not overpowering as one might think.
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