Susan's White Chicken Chili

Susan Feliciano


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

Featured Pinch Tips Video

★★★★★ 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


Step 1 Direction Photo

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.

Step 2 Direction Photo

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.

Step 3 Direction Photo

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.

Step 4 Direction Photo

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