The White Queen's White Bean White Chicken Chili Recipe

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The White Queen's White Bean White Chicken Chili

Ellen Crow


Each year the company I work for holds a chili cookoff. Some years back one of the VP's brought in a white bean chicken chili as a side dish. He gave me the recipe, but I lost it a couple of years ago without ever having had an opportunity to make it. This past fall the cookoff planners themed the event after "Alice in Wonderland" and I decided to create my own version of that white bean chili... the White Queen's Chicken Chili won both the Judges' Pick and the People's Choice!

★★★★★ 1 vote
15 Min
1 Hr


1 can(s)
(48 ounces) chicken broth
3 lb
chicken breast halves, skinless and boneless
2 medium
onions, diced
1 Tbsp
garlic, minced
1 Tbsp
ground cumin
1 tsp
white pepper
3 can(s)
(4 ounces each) diced mild green chilies, drained
2 can(s)
(15ounces each) white corn, drained
4 can(s)
(14 ounces each) navy beans, not drained


1Place chicken broth, diced onion, and minced garlic into a nonstick soup pot on high heat. Bring to a boil and cook until onions are tender, about 10 to 15 minutes. Add cubed chicken, stirring to separate the pieces, and boil until chicken is no longer pink. Reduce heat to medium and cook until liquid is reduced to level of chicken.
2Add cumin, pepper, chilies, corn, and beans. Once chili returns to a simmer, reduce heat to low and cook 15 to 30 minutes, stirring occasionally.

About this Recipe

Course/Dish: Chicken, Chili
Other Tag: Quick & Easy