Susan's White Chicken Chili

Susan Feliciano


Trying to get the whitest chili with the most chili flavor. This works well.

★★★★★ 1 vote
10 Min
30 Min
Stove Top


3 large
boneless chicken breasts, about 1 pound
3-4 c
water or chicken broth
1 medium
onion, chopped
2 Tbsp
olive oil
2 can(s)
chopped mild green chilies
2-4 Tbsp
chopped jalapeño peppers
1 Tbsp
ground cumin
1-2 can(s)
white beans with liquid
salt to taste


1In a soup pot, cover chicken breasts with water or chicken broth, and heat to boiling. Cook until chicken is done. Shred meat with 2 forks and return to water.
2In a small skillet, sautee onion in olive oil until soft. Add green chilies and Jalapeño peppers and cook another 3-4 minutes. Stir this into the chicken and broth.
3Add remaining ingredients, except salt, to the pot and combine well. Simmer for 10 minutes until all flavors are joined. Taste and season with salt if needed.
4Serve topped with sour cream, sliced olives, and shredded Monterey Jack cheese if desired.

About this Recipe

Course/Dish: Chicken Soups, Bean Soups, Chili
Main Ingredient: Chicken
Regional Style: Southwestern
Other Tag: Healthy