Susan's White Chicken Chili

Susan Feliciano


Trying to get the whitest chili with the most chili flavor. This works well.


★★★★★ 1 vote

10 Min
30 Min
Stove Top


  • 3 large
    boneless chicken breasts, about 1 pound
  • 3-4 c
    water or chicken broth
  • 1 medium
    onion, chopped
  • 2 Tbsp
    olive oil
  • 2 can(s)
    chopped mild green chilies
  • 2-4 Tbsp
    chopped jalapeño peppers
  • 1 Tbsp
    ground cumin
  • 1-2 can(s)
    white beans with liquid
  • ·
    salt to taste

How to Make Susan's White Chicken Chili


  1. In a soup pot, cover chicken breasts with water or chicken broth, and heat to boiling. Cook until chicken is done. Shred meat with 2 forks and return to water.
  2. In a small skillet, sautee onion in olive oil until soft. Add green chilies and Jalapeño peppers and cook another 3-4 minutes. Stir this into the chicken and broth.
  3. Add remaining ingredients, except salt, to the pot and combine well. Simmer for 10 minutes until all flavors are joined. Taste and season with salt if needed.
  4. Serve topped with sour cream, sliced olives, and shredded Monterey Jack cheese if desired.

Printable Recipe Card

About Susan's White Chicken Chili

Main Ingredient: Chicken
Regional Style: Southwestern
Other Tag: Healthy

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