White Chicken Chili

Karly H


being from louisiana, we likeour food a little spicy. if you want to tone it down a little, you can use the mild or orginal rotel and red pepper flakes to taste.

★★★★★ 1 vote
15 Min
1 Hr 30 Min


3 lb
boneless skinless chicken breast
5 c
chicken stock
additional stock or water and boullion to boil chicken in
4 oz
can green chiles
1 can(s)
rotel tomatoes - i use the hot ones
3 can(s)
great northern beans
2 can(s)
navy beans
1 c
chopped onion
2 Tbsp
minced garlic
2 Tbsp
chopped fresh cilantro
1 Tbsp
1 Tbsp
oregano, dried
1 Tbsp
chili powder
1 Tbsp
red pepper flakes ( this makes it extra spicy)


1Boil chicken in broth until tender and drain. Set aside to cool then shred
2Sauté onion and garlic in a couple of tablespoons of olive or vegetable oil until tender. Then add the un-drained can of green chilies and sauté 3-4 mins longer
3Drain and rinse the Northern beans and 1 can of the Navy beans. In a food processor blend the remaining un-drained Navy beans until smooth. (This will thicken the chili.)
4Add the 5 cups stock, all spices,cilantro and chicken to the onions, garlic and chilies mixture. Bring to a simmer and stir in the processed Navy beans until smooth. Simmer for about 30 mins. Add the rinsed and drained beans and simmer for about 60 mins
5This would be great done in a slow cooker and is even better the next day. I like to serve it with shredded cheese and tortilla chips.
6* Whenever I boil chicken I like to add lots of seasonings, Tony’s, garlic, onions etc. to the broth for extra flavor.

About this Recipe

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