white chicken chili

Name: White Chicken Chili
Prep time: 15 min
Cook time: 2 h
Yield: 8
Cuisine: American
Ingredients: 2 pound(s) chicken, I use 1 bone-in thighs, 1 boneless breast; 4 - chicken bouillon cubes; 1/2 stick(s) butter; 1 - onion, softball-sized, finely diced; 1 small celery heart, with leaves, finely diced; 2 package(s) McCormick's white chicken chili seasoning; 1 can(s) black beans, drained and well rinsed (15 oz); 1 can(s) navy beans, with juice (15.5 oz); 1 can(s) great northern beans, with juice (15.5 oz); 1 can(s) cannellini (white kidney) beans, with juice (15.5 oz); 1 can(s) whole kernel corn, with juice (15.25 oz); 1 can(s) evaporated milk (12 oz)

(2 RATINGS)

365 Pinches 11 Photos

Rhonda Sine

Morgantown, WV

Updated on Aug 19, 2022

After a few tests, I think I finally developed this recipe into something special. Friends and family seem to agree.

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White Chicken Chili in a bowl with sour cream.

Blue Ribbon Recipe

We're big fans of white chicken chili, and Rhonda's version is delish! It's creamy with wonderful chunks of tender chicken throughout. There are four types of beans in this chili, so it's very hearty. Combined, they add a real savory flavor. Corn adds its pop of sweetness. This is a mildly spicy chili that will surely warm you up and fill your belly.

— The Test Kitchen

prep time 15 Min

cook time 2 Hr

method Stove Top

yield 8 serving(s)

Ingredients

2 pounds chicken, I use 1 bone-in thighs, 1 boneless breast
4 - chicken bouillon cubes
1/2 stick butter
1 - onion, softball-sized, finely diced
1 small celery heart, with leaves, finely diced
2 packages McCormick's white chicken chili seasoning
1 can black beans, drained and well rinsed (15 oz)
1 can navy beans, with juice (15.5 oz)
1 can great northern beans, with juice (15.5 oz)
1 can cannellini (white kidney) beans, with juice (15.5 oz)
1 can whole kernel corn, with juice (15.25 oz)
1 can evaporated milk (12 oz)

How To Make white chicken chili

Step 1

In a 6 quart Dutch oven, place chicken and bouillon cubes with just enough water to cover the chicken. Gently simmer COVERED with lid slightly tilted on LOW heat for 1 hour or till meat is falling off bone.

Step 2

Remove chicken, strain stock, and reserve, while chicken cools on a plate.
Step 3

In the pot add butter and celery. Saute for 5 mins over LOW heat. Add onion, and saute another 5 mins. Add chili seasoning packs, stirring well to dissolve. Saute for a few mins, then add stock back in.
Step 4

Add black beans and simmer for 10 mins.
Step 5

While doing this, debone and dice or "pull" your chicken.
Step 6

Add navy, great northern, and cannellini beans. Simmer 5 mins.
Step 7

Add diced chicken and a can of corn; simmer for 5 mins.
Step 8

Add canned milk and half a can of water. Bring back up to heat but do not boil. At this point it is done, check to see if a little bit of salt is needed. If it seems a little thick depending on how much stock you had, you may need to add a little milk. If it seems thin, you can thicken it with a corn starch slurry. Top with sour cream, shredded cheddar cheese, chopped scallions, or a scoop of white rice, or none of the above. All that is optional and is wonderful without any of it. Can be served with tortilla chips instead of soup crackers.
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