Real Recipes From Real Home Cooks ®

white chicken chili

(2 ratings)
Blue Ribbon Recipe by
Rhonda Sine
Morgantown, WV

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

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 @kitchencrew
(2 ratings)
yield 8 serving(s)
prep time 15 Min
cook time 2 Hr
method Stove Top

Ingredients For white chicken chili

  • 2 lb
    chicken, I use 1 bone-in thighs, 1 boneless breast
  • 4
    chicken bouillon cubes
  • 1/2 stick
  • 1
    onion, softball-sized, finely diced
  • 1 sm
    celery heart, with leaves, finely diced
  • 2 pkg
    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

  • Cooking chicken in a Dutch oven.
    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.
  • Chicken removed from pot and broth saved.
    Remove chicken, strain stock, and reserve, while chicken cools on a plate.
  • Butter, celery, onion, stock, and chili seasoning in a pot.
    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.
  • Black beans added to the pot.
    Add black beans and simmer for 10 mins.
  • Shredded chicken on a plate.
    While doing this, debone and dice or "pull" your chicken.
  • Navy, great northern, and cannellini beans added.
    Add navy, great northern, and cannellini beans. Simmer 5 mins.
  • Adding diced chicken and corn.
    Add diced chicken and a can of corn; simmer for 5 mins.
  • Adding canned milk and water.
    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.