White Chili

Kathy Sandoz


This recipe comes from my husband's Aunt Jan.


★★★★★ 1 vote

20 Min
20 Min
Stove Top


  • 2 1/2 c
    chicken broth
  • 1 tsp
    each of lemon pepper and cumin seed
  • 4
    boneless, skinless chicken breasts
  • 2/3 c
    tortilla chips, crushed
  • 2 can(s)
    great northern beans, 15 oz, drained
  • 2/3 c
    monterey jack cheese, shredded
  • 1 tsp
    olive oil
  • 1 clove
    garlic, minced
  • 1 c
    onion, chopped
  • 1 tsp
    cumin, ground
  • 2-3 Tbsp
    lime juice
  • 2 pkg
    white shoepeg corn (9 oz. pkgs)
  • 2 can(s)
    green chilies (4 oz), diced and undrained

How to Make White Chili


  1. Combine broth, lemon pepper and cumin seed in a lg saucepan; bring to a boil. Add chicken. Reduce heat to low and simmer chicken until fork tender. Remove and cut into 1" pieces and return to broth.
  2. Heat olive oil in medium skillet. Add garlic. Cook and stir 1 minute. Add to chicken mixture.
  3. Saute onions in skillet until tender.

    Add cooked onions, corn, chilies, ground cumin and lime juice to chicken mixture. Bring to a boil. Add beans; cook until heated.
  4. To serve: Place some crushed tortillas and cheese in bowl. Ladle chili over cheese.

    Salsa can be served with this, too.

Printable Recipe Card

About White Chili

Course/Dish: Chili
Main Ingredient: Chicken
Regional Style: Mexican

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