White Chili

Maggie May Schill


Okay, so white chili is technically not chili. I know this, I've come to accept this, and so should you. In reality white chili is more accurately described as a "Southwestern Chicken Chowder". It is called "chili" because of the flavors. This chicken chowder does in fact taste like chili, regardless of how pale it is in comparison to its tomato based brother. Its the rich flavors of chili powder and cumin gives this soup its chili taste. I prefer this chili to be thick! You can however adjust the thickness of the chili with chicken broth.

As a side note; this is a great recipe for left over roasted chicken. Also, I believe in using vegetable oil in stead of extra virgin olive oil for southwestern dishes. I'm going for a more authentic southwest taste, and I feel the nuttiness of olive oil comes through in everything you put it in. Which is wonderful for many dishes; but that nuttiness does not exist in Mexican or Southwest dishes and I feel it takes away. Vegetable oil is nice because it is virtually flavorless. Just my two cents!

pinch tips: How to Brown Chicken





15 Min


1 Hr


Stove Top


2 Tbsp
vegetable oil
6 c
chopped cooked chicken (both white and dark meat)
3 c
chicken broth
jalapeno peppers, seeded and minced
1 small
yellow onion, minced
4 clove
garlic, minced
2 c
white corn
1 c
navy beans, cooked
1/2 Tbsp
celery salt
3 Tbsp
1 Tbsp
chili powder
1/2 tsp
red pepper flakes
1 Tbsp
ground coriander
salt and white pepper to taste
4 Tbsp
half and half (or cream)

Directions Step-By-Step


1-In a large dutch oven, or soup pot, bring oil up to smoking temperature and add in your onion and garlic. Cook until translucent on medium heat.

2-Raise stove to medium high heat. Add in jalapeno and corn. Allow to cook until it is slightly(I mean barely) caramelized in with onions. DO NOT over cook, just lightly!

3-Turn back down to medium heat. Add chicken broth and beans. Stir well. Simmer on for 10-15 minutes.

4-Add in cook chicken. Stir.

5-Add in celery salt, cumin, chili powder, red pepper flakes, coriander, salt, and white pepper. Stir well.

6-Keep on medium-low heat for 10 minutes.

7-Add in your half and half. (Adjust thickness of chili with chicken broth, NOT half and half.) Stir well.

8-Garnish with cheddar jack cheese, or sour cream as you desire. Corn chips are good too for garnish.

There you go! Yummy!!!

About this Recipe

Main Ingredient: Chicken
Regional Style: Southwestern
Other Tag: Quick & Easy