White Chicken Chilli

Rose Rauhauser


This is a semi-homemade recipe that I came up with during football season and I wanted something fast to sit down with my husband and watch my Giants play. I don't like opening cans but this is worth it. It's not spicey at all.


★★★★★ 1 vote

30 Min
30 Min


  • 1 Tbsp
    olive oil
  • 1
    medium onion, diced
  • 2
    banana peppers, sliced
  • 2
    cloves of garlic, minced
  • 1
    jalapeno pepper, minced
  • 1 tsp
  • 1/2 tsp
  • 4 c
    chicken broth
  • 3
    16 oz. cans cannellini beans
  • 4 c
    diced or shredded chicken
  • ·
    shredded monterey jack cheese
  • ·
    minced cilantro, if wanted(i love to add this)
  • 1/2 can(s)
    evaporated milk(or heavy cream-1/2 cup)
  • 1 can(s)
    corn (white shoepeg)

How to Make White Chicken Chilli


  1. In a heavy saucepan add and heat a low flame,olive oil with onion, banana peppers, garlic and jalapeno peppers until tender. (I use jarred banana peppers, minced garlic and jalapeno peppers they are all cut and ready to go)...Add cumin and oregano, stir. Heat needs to be low add broth, beans and chicken, simmer for 30 minutes on low.
  2. I buy a whole chicken already done in the supermarket, shred it up everything else is canned. I also use 1 can of the beans and puree it along with 1/2 can of evaporated milk it thickens and makes it a little sweet. It is definately semi-homemade and fast but you'll never know it from the flavor. Serve with cornbread or thick slices of some kind of bread...I put shreeded Montery Jack on top and then the cilantro but you can put on whatever you like and leave the cilantro off. Enjoy

Printable Recipe Card

About White Chicken Chilli

Course/Dish: Chicken Chili

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