Spicy "White" Chili

Alicia .


I think the reason this recipe earns the title "chili" because it has beans and meat and is a soup style dish, but that is about the only similarity between this and normal chili.

This is a favorite I originally got from my ex-husband's mother and kept adjusting each time I made it until I found the way I think is just amazing. I don't always measure when I cook, so some of the spice measurements may be a little off. I suggest tasting and adding more if you feel necessary.


★★★★★ 1 vote

30 Min
4 Hr


  • 1 1/2 lb
    boneless, skinless chicken breast or thighs (see note)
  • 1 Tbsp
    olive oil
  • 3 clove
    garlic, minced
  • 2 medium
    onions, chopped
  • 1 medium
    carrot, peeled and diced
  • 1
    celery stalk, diced
  • 3 c
    chicken broth
  • 3 c
    vegetable broth
  • 1 16oz can(s)
    white or great northern beans, drained
  • 2 4 oz can(s)
    green chilies
  • 1-2 medium
    jalapeno pepper, seeded and diced small (optional)
  • 1 can(s)
    sweet corn
  • 2 tsp
    ground cumin
  • 1/4 tsp
    ground cloves
  • 1 1/2 tsp
    dried oregano
  • 2 tsp
    dried parsley
  • 1/2 tsp
    cayenne pepper
  • 1/2 each tsp
    salt and pepper

How to Make Spicy "White" Chili


  1. Cut chicken into 1/4 to 1/2 inch cubes and put in a large pot on medium high heat with olive oil, celery, carrots, half garlic and half the onions. Saute until the onions begin to become translucent. Chicken does NOT have to be thoroughly cooked at this stage.

    Add the vegetable and chicken broths and stir well, scraping the bottom of the pan to get everything incorporated.

    Reduce heat to a medium-low to low setting and simmer about one hour.
  2. In a skillet, saute the remaining onions and garlic in a bit of olive oil until they start to become tender. Add the green chilies and spices and stir well.
  3. Add the skillet contents to the pot with the chicken mixture and stir.

    Check seasoning at this point, if needed add extra spices.

    Add beans, corn and jalapeno and continue to simmer on low heat for approx one more hour.
  4. Serve topped with grated cheese and fresh cilantro or parsley. Our favorite was with a dollop of fresh salsa and a side of tortilla chips.
  5. ***Note***

    I prefer to use chicken breasts in this recipe, since it is a soup there is not a worry about them drying out. If you do decide to use chicken thighs, make sure you trim them well and drain any excess fat from the pan before adding the broths. The thighs add good flavor to this recipe, but tend to add too much grease for my taste.

    Also, if you don't want too much heat, leave out the jalapeno and only use half the called for amount of cayenne pepper.

Printable Recipe Card

About Spicy "White" Chili

Course/Dish: Chili

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