White Chili - Mw Recipe

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White Chili - MW

Hope Wasylenki


Chili - my absolute favorite cold-weather comfort food. I first had White Chili at a Tumbleweed restaurant in Louisville, KY. I was surprised, since it looked like a chicken soup but tasted like chili. I was won over. I searched out several white chili recipes and this is the one I finally developed based on my research.

pinch tips: How to Debone a Chicken




6 - 8


20 Min


1 Hr


Stove Top



2 lb
chicken meat*
2 medium
onions, diced
4 clove
garlic, minced
2 can(s)
diced green chilis
1 - 1 1/2 Tbsp
ground cumin
2 tsp
oregano, dried
1/4 tsp
ground cloves
1/4 tsp
ground red (cayenne) pepper
4 can(s)
great northern beans (drained, rinsed)
6 c
chicken broth
2 c
mexican blend shredded cheese


sour cream, cilantro, green onions (diced), salsa, cheese

Directions Step-By-Step

Cook chicken and shred (or cube). Heat oil in a soup kettle (pot), sauté onion until translucent; add garlic and spices. Add beans and broth.
Bring to a bubble, reduce heat and simmer 35 - 50 minutes. Add chicken, simmer an additional 10 minutes. Stir in cheese until melted then ladle into bowls and serve with garnishes as desired.
*or use a deli rotisserie chicken, shredded or cubed
Slow Cooker:
Cook chicken and shred (or cube). Put chicken, onion, garlic, spices, beans and broth into slow cooker liner. Cook on high for 3-4 hours or low
for 5-6 hours. Just before serving, add cheese to chili and stir until melted. Ladle into bowls and serve with garnishes as desired.

About this Recipe

Course/Dish: Chicken Soups, Chili
Main Ingredient: Chicken
Regional Style: Mexican