White Chicken Chili Recipe

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White Chicken Chili

Bonnie Cox


In 2001 my husband and I went on a mission trip to China. After that trip we met with the group and one of the ladies brought this delicious "chili" and gave me the receipe. I have since altered it somewhat since we don't like real spicy foods so I tell everyone to alter it to their liking even though I include all of the ingredients in the receipe. This is a good one especially on a cold winter day. It's also good for a group gathering - Hope you enjoy!

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4 depending on how much you fix


45 Min


30 Min


onions, yellow, medium chopped
1/4 tsp
cayenne pepper
1 Tbsp
cooking oil
2 can(s)
chicken broth or more depending if you want it thicker or want more juice
garlic gloves, minced(i use minced garlic), it tells on the jar how much to use
2 can(s)
(4 oz each) chopped green chilis(i don't use but just a tiny bit to flavor because we don't like spicy foods, so use however much you want to make it the spicer you want).
3 can(s)
great northern beans (( only use 2) rinsed and drained
2 tsp
ground cumin
1 tsp
oregano, dried
1/4 tsp
ground cloves
8 oz
monterey jack cheese

Directions Step-By-Step

This can be done in a crock pot or on the stove depending on if you want to do it quick or take your time. We usually want to eat it right away so I usually cook it on the stove. I have put it in the crock pot if taking it to a church function. It says it yields 2 1/4 qts but you need a big pot especially if you decide to use extra broth or put extra beans or extra chicken. I sometimes put extra chicken and I always put extra broth because my husband likes the extra broth.
Sautee onions until tender, stir in garlic, chilies, cumin, oregano, cayenne pepper and cloves; cook 2-3 min. Add chicken, broth and beans; simmer, uncovered, for about 15 minutes or until chicken is done, remove from heat, stir in cheese until melted - you have to keep stirring until the cheese is all melted or it will stick to the bottom.

Garnish with Sour Cream and Jalapeno peppers (optional)
I like Sour Cream with mine but no Jalapeno peppers - it's whatever someone likes.
I have had to work with this receipe to get it the way we like it. As I have said, it just depends on how spicy someone likes it - you can have it spicy hot or not spicy at all. Not spicy is delicious for us - I'm sure spicy is just as delicious but I can't speak for that part of it. I usually use raw chicken, cut it up and cook in in the broth and I have used cooked chicken. I prefer raw uncooked chicken, or the kind that you can take frozen and cook right from the freezer and cook. A whole frozen chicken is not recommended but boneless breast or some kind of boneless pieces. It takes time to cut it up so it's adviseable to cut it up ahead of time - this is the most time consumming of the whole receipe - otherwise it's a pretty simple soup/chili to make.
It's good served with rice.

About this Recipe

Course/Dish: Bean Soups, Chili