White Chicken Chili Recipe

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White Chicken Chili

Rachel Althouse


From a pot luck at our school, I fell in love with this chili. I tweak it a little and describe it in the directions, but I left the original recipe given me as is, in case you prefer it that way! You can always change the spice to make it less spice or more :)

★★★★★ 1 vote
about 10, ~1 cup each.
30 Min
1 Hr


1 pkg
boneless chicken breast
1 can(s)
chicken broth, large can or 2 small
green peppers
1 pkg
frozen corn
chili powder
3 clove
minced garlic
2 jar(s)
salsa (your choice)
1-2 can(s)
great northern beans
1 can(s)
rotel diced tomatoes & green chilies
1 lb
white cheddar cheese, grated
1 lb
pepper jack cheese, grated


1Cook chicken & cut into small pieces.
2Chop green pepper & onion.
Saute with garlic until almost tender.

*I omitted the green pepper the first time as I didn't have any at the time. It was still delicious.
3Add chicken and some chili powder to green pepper, onion and garlic, stir 1-2 minutes.

*Chili powder to your personal tastes, I used about 1 tbsp, eyeballing it.
4Add chicken broth and bring to a boil, adding some more chili powder.

*Same idea with chili powder again. I added about 1 tbsp again.
5Add salsa, great northern beans, rotel & corn, bring to a boil, adding chili powder to taste.

*I added about 3 tbsp. of chili powder in all, so 1 more here! If you prefer canned corn you can add 1-2 cans instead of frozen.
6Simmer 1/2 hour, then add shredded cheese, stirring slowly for even melting.

*I don't enjoy shredding cheese, so I buy the kind I like already shredded. I typically add a bag of Mexican blend and a bag of pepper jack blend.

About this Recipe

Course/Dish: Chicken, Chili
Other Tag: Healthy