Kim Biegacki Recipe

White Chicken Chili

By Kim Biegacki pistachyoo

Recipe Rating:
4 - 6 servings
Prep Time:
Cook Time:
Cooking Method:
Stove Top

Kim's Story

This is my all time favorite chili to make and I really 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.

Years ago I can still remember having my first bowl of White Chicken Chili and I fell in love. Over time and getting myself into the kitchen to cook I worked on my own recipe. My husband loves this Chili too but when I make and know he is eating I have to omit the corn but other than that this is truly a comfort chili and great for the fall weather.

LOVE, LOVE, LOVE this Chicken Chili!

Blue Ribbon Recipe

Notes from the Test Kitchen:
This is the perfect meal for a cool, rainy day or during a pre-game tailgate!


whole roitessiere chicken, skin removed and chicken shredded
1 small
onion, diced
garlic cloves, minced or 1 tbsp
1 Tbsp
olive oil
1 can(s)
fire roasted green chilies, the whole can undrained (4 oz.)
1 can(s)
white shoepeg corn (11 oz.)
2 can(s)
cannellini beans, drain and rinse (14 -15 oz.)
2 can(s)
chicken broth, low sodium 14 oz. (est. want the chili thick but not too thick)
1/2 - 3/4 c
whipping cream or half and half (sometimes i use this and other times i omit)
1 tsp
1 1/2 tsp
1 tsp
1/2 c
minced or diced jalapenos (optional) ---gives it a nice light heat
green onions, chopped
sour cream
cilantro or parsley
lime wedges, for squeezing juice on top
shredded chihuahua cheese or monterey jack

Directions Step-By-Step

Saute your onions and garlic in the olive oil for 5 to 7 minutes. Meanwhile heat your chicken broth up to medium. I would use a 1 1/2 cans to start and add more later if need be. Sometimes I just use some water about 1/4 a cup. Add your chicken, chilies, sauteed garlic and onions, corn, beans, cumin, coriander, oregano and if using the jalapenos add them. Determine if you need more broth or add some water to make less thick and then cook for 1/2 hour to 45 minutes. Next, add your cream (if desired) and began plating.
Add to your bowl of chili the chihuahua cheese which melts really easliy. Add green onions, cilantro and lime wedge on the side for additional flavor squeeze in the lime too.

Serve with bread or tortilla chips.
Made this today 10-28-12 for my little Momma, Jeanie's Bday. We had chicken chili, salad ( Spicy Crunchy Bacon Pea Salad) and some mini appetizers (Mini Curried Chicken Salad Cups) 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. YUMM
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.

About this Recipe

Course/Dish: Chicken, Chicken Soups, Chili
Main Ingredient: Chicken
Regional Style: American
Collection: Fall Favorites
Other Tags: Quick & Easy, Healthy

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Feb 23, 2015 - TERRI OPGENORTH shared this recipe with discussion group: What's Cookin' Today?.
Kim Biegacki pistachyoo
Nov 9, 2014
Thanks Misty, I'm so glad you enjoyed it. :-)
misty jones mistyjones77
Nov 9, 2014
I just made this tonight and it was very good! I Just added a little bit of salt and pepper. I will be making this again .
Kim Biegacki pistachyoo
Nov 6, 2014
Hi Virginia, so glad you enjoyed it. The cream does give more richness to the chili that's for sure. TY for sharing with me and I hope your family enjoyed it too. :-)
virginia duncan duncan2929
Nov 6, 2014
I made this the other night and it was wonderful. Tasted it before the cream was added and after the cream took it from good to great!!