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white chicken chili

White Chicken Chili

We’ve created our fair share of chili recipes, but this white chicken version is one of our all-time favorites. Adding white beans make this heartier than your average chicken noodle soup, and the addition of green chiles, jalapeño, and sour cream add the perfect amount of heat and creaminess.


- 1 lb boneless, skinless chicken breasts

- 1 onion, diced

- 3 cloves of garlic, minced

- 1 can of white beans, drained and rinsed

- 1 can of diced green chilies

- 4 cups of chicken broth

- 1 tablespoon olive oil

- 1 teaspoon cumin

- 1 teaspoon chili powder

- Salt and pepper, to taste

- Shredded cheese and chopped cilantro for topping (optional)


1. In a large pot, heat olive oil over medium-high heat.

2. Add diced onion and minced garlic, and sauté until onion is translucent.

3. Cut chicken breasts into bite-size pieces and add them to the pot. Cook until chicken is no longer pink.

4. Add cumin, chili powder, and a pinch of salt and pepper to the pot. Stir to coat the chicken and vegetables.

5. Pour in the chicken broth and bring to a boil. Reduce heat to low and let simmer for 10 minutes.

6. Add the drained and rinsed white beans and diced green chilies to the pot. Stir to combine.

7. Let the chili simmer for an additional 10 minutes.

8. Taste and adjust seasoning as desired.

9. Serve hot, topped with shredded cheese and chopped cilantro if desired. Enjoy your delicious and easy White Chicken Chili!

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