White Chicken Chili

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I definitely have an affinity for chili, white chili, white chicken chili, beef chili…I could go on and on.

I know I’ve already shared White Chicken Chili here on the blog before. I do have a habit of making recipes, reinventing them, only to reinvent them again. It’s a good damn thing I keep record.

(Well, most of the time).

This one is different.

As much as a I despise winter and cold weather, I love the opportunity to make a good soup or pot of chili.

When I was growing up my mom always made the best chili. She would typically use Chili-O mix and Bush’s Chili Beans, along with everything else she put in it, but no one else’s compared to hers. There was nothing like a bowl of that chili with shredded sharp cheddar and crushed saltines.

I would go to friends’ houses and their parents would make chili with kidney beans. WHY, why, why would anyone ruin their chili with those nasty things? They actually look like little kidneys; not to mention they’re gross as all hell. They have this unappealing *snap* when you bite into them that just so does not blend seamlessly with the rest of the soup. And, no, it definitely is NOT a “good contrast”.

I’m so not a picky eater; I love all beans and peas, but those little bastards contain a special kind of ruin-my-appetitedness.

That reminds me –  I have a chili recipe that involves some crazy good stuff that I’ll be posting soon!

When it comes to preparing my own personal chili bowl – I completely whore it out with as many beautiful and delicious adornments as humanly possible –  cheese, sour cream, jalapeños, avocado, fresh cilantro, Cholula, Fritos, etc. I can’t eat it if I don’t have all the things in place. Sometimes I just want cheese and sour cream and Frito’s, but it just depends on my mood; I might just want cheese, avocado and hot sauce, but Frito’s are a necessity no matter what.

Yes, I said adornments. My food deserves crazy fancy descriptive names.

Whore your chili out and enjoy.

Here’s your printable-

White Chicken Chili

White Chicken Chili


  • 1 tbsp oregano
  • 1 tbsp cumin
  • 1 tbsp chili powder
  • 1 tbsp seasoned salt (like Lawry's)
  • 1 tsp sugar
  • 1 tsp all purpose flour
  • 2 tbsp. olive oil
  • 1 tsp minced garlic
  • 2 small yellow onion, diced
  • 2 small or medium sized fresh jalapeno peppers (depending on how much heat you like), washed, seeded and diced
  • 8 oz. diced green chiles, drained (they usually come in 4 oz. cans; so two cans)
  • 1 tbsp. salt
  • 1 1/2 lbs. boneless, skinless chicken breasts, removed of fat and boiled, grilled or baked until done and shredded
  • 2 cans Great Northern beans, drained and rinsed
  • 1 can Pinto beans, drained and rinsed
  • 1 1/2 cups white shoepeg corn (I used frozen)
  • 64 oz. chicken broth (have more on hand - you may need it)
  • 1/4 cup salsa verde (green tomatillo sauce, you don't have to add it, but I think it adds something special)
  • 1/4 cup whole cream
  • Handful fresh cilantro, chopped
  • For Serving (Just a list of suggestions)
  • Shredded cheese
  • Sour Cream
  • Pickled jalapenos
  • Diced avocado
  • Fresh cilantro
  • Fritos
  • Tortilla chips
  • Crackers
  • Salsa verde
  • Pico de Gallo
  • Cholula
  • Squeeze of lime


  • Combine the oregano through flour in a small bowl; set aside.
  • Heat olive oil over medium heat in a large dutch oven.
  • Add garlic, onion, jalapenos and green chiles, then sprinkle with salt.
  • Saute, stirring, until fragrant, about 5 minutes. Feel free to add a little water if it starts to dry out.
  • Add chicken, followed by dry seasoning mixture, making sure everything is incorporated.
  • Add beans, corn, broth and salsa verde, stir it all together and bring to a slow boil.
  • At this point go ahead and add more chicken broth if you feel it's too thick. Reduce heat to low, cover and simmer for 30 minutes, stirring occasionally.
  • Add whole cream and fresh cilantro, stir and simmer for 5 more minutes and remove from heat.
  • Serve.
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  • [email protected]
    January 20, 2015 at 12:57 AM

    Looks wonderful. Great photos too. Wish I was eating a bowl right now. 🙂

  • Shea
    January 20, 2015 at 9:31 AM

    Thanks Susan!

  • Christie
    January 19, 2015 at 10:18 AM

    Love that you called the toppings adornments. It is perfect. We adore adornments on top of chili. This bowl looks so inviting.

  • Shea
    January 20, 2015 at 9:31 AM

    Thank you Christie 🙂

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