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White Chicken Chili

Today I thought I'd share one of my favorite go-to meals with you. My white chicken chili recipe is simple to make and always a crowd pleaser! I like to make larger batches for leftovers because, as with most chilis, the flavors get better and better when they have time to mix and develop.

Start by mixing two cans of chicken broth, two cans of great northern beans (drained), and one 4oz can of green chilies (drained) in a large stock pot on medium/low heat.

In a skillet, sauté one large, diced onion in about a tablespoon of olive oil. You can whisk in about three tablespoons of flour to thicken as well. When your onions start to become translucent, add one tablespoon (about 2-3 cloves) minced garlic. Be careful not to let the garlic cook too long. When your kitchen starts to smell amazing and garlic-y, it's done! Any longer and the garlic will become bitter.

Add the onions and garlic to your broth along with your chopped and cooked chicken. At this point you can mix in your spices as well. Two teaspoons cumin, a teaspoon chili powder, and salt and pepper to taste.

Let your chili simmer covered on low heat for about 40 minutes to let those awesome flavors mix and mingle and you're ready to serve! This dish is best topped with Monterey Jack cheese, chives, sour cream, salsa or anything else you like! And, of course, some fresh bread.

I love white chicken chili and I always keep these ingredients on hand so we can have this delicious dish whenever we want! It’s a family favorite and the leftovers never stick around for long!


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