Real Recipes From Real Home Cooks ®

white chicken chili

(1 rating)
Recipe by
Karly H
Shreveport, LA

being from louisiana, we likeour food a little spicy. if you want to tone it down a little, you can use the mild or orginal rotel and red pepper flakes to taste.

(1 rating)
yield 6 -8
prep time 15 Min
cook time 1 Hr 30 Min

Ingredients For white chicken chili

  • 3 lb
    boneless skinless chicken breast
  • 5 c
    chicken stock
  • additional stock or water and boullion to boil chicken in
  • 4 oz
    can green chiles
  • 1 can
    rotel tomatoes - i use the hot ones
  • 3 can
    great northern beans
  • 2 can
    navy beans
  • 1 c
    chopped onion
  • 2 Tbsp
    minced garlic
  • 2 Tbsp
    chopped fresh cilantro
  • 1 Tbsp
    cumin
  • 1 Tbsp
    oregano, dried
  • 1 Tbsp
    chili powder
  • 1 Tbsp
    red pepper flakes ( this makes it extra spicy)

How To Make white chicken chili

  • 1
    Boil chicken in broth until tender and drain. Set aside to cool then shred
  • 2
    Sauté onion and garlic in a couple of tablespoons of olive or vegetable oil until tender. Then add the un-drained can of green chilies and sauté 3-4 mins longer
  • 3
    Drain and rinse the Northern beans and 1 can of the Navy beans. In a food processor blend the remaining un-drained Navy beans until smooth. (This will thicken the chili.)
  • 4
    Add the 5 cups stock, all spices,cilantro and chicken to the onions, garlic and chilies mixture. Bring to a simmer and stir in the processed Navy beans until smooth. Simmer for about 30 mins. Add the rinsed and drained beans and simmer for about 60 mins
  • 5
    This would be great done in a slow cooker and is even better the next day. I like to serve it with shredded cheese and tortilla chips.
  • 6
    * Whenever I boil chicken I like to add lots of seasonings, Tony’s, garlic, onions etc. to the broth for extra flavor.

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