Chili, Soups & Stews

White Chicken Chili

This chicken chili recipe is so good I have to double it every time I make it, or else it’s gone too quick! If you’ve read my homemade bean post you already know my feelings about homemade beans. ;) I never used to make them, but just give it a try – your wallet and your palate will thank you! Homemade beans really do improve the overall quality of any dish. But you can use canned beans as well. You can make this recipe a bit spicier if you wish by adding more cayenne. It is delicious on its own, but also served with a small shaped cooked pasta like macaroni, tortilla chips or even rice! Add a dollop of sour cream, some cilantro and pepper jack cheese & you’ve got a warm, comforting meal on a cold night. Enjoy!

White Chicken Chili


  • 1 tblsp olive oil
  • 1 onion, chopped
  • 1 yellow pepper, chopped
  • 3 cloves garlic, minced
  • 1 jalapeno pepper, diced (keep seeds if you want it to be hot)
  • 2 tsp ground cumin
  • 1 tsp oregano
  • ½ tsp coriander
  • ½ tsp ground cayenne (optional)
  • Salt & pepper to taste
  • 1 lb boneless skinless chicken thighs cut in 1 inch pieces
  • 4 cups chicken broth (or two 14.5 oz cans)
  • 6 cups cooked white beans (or three 15 oz cans)
  • Optional toppings: sour cream, cilantro, pepper jack cheese, tortilla chips
  • Optional accompaniments: cooked macaroni, cooked white rice


  1. Heat the oil in a large pot over medium heat.
  2. Add in the onion and pepper and cook for about 7 minutes.
  3. Then add in the garlic and jalapeno and cook for an additional 5 minutes.
  4. Add in the chicken and spices and mix well.
  5. Cook for another 7 minutes, stirring frequently.
  6. Increase heat to high and add chicken broth and beans. Bring to a boil, then reduce heat and simmer for about 15 minutes. Taste and add more salt and pepper if needed.

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