White Chicken Chili



This is basically Beth McDaniels's blue ribbon White Bean Chili, with my family's tweaks. This is just the right amount for a family of two, with some left overs, or my family of four with no leftovers (as long as you have the corn bread to go with it.) See note in directions*
It is so tasty, I will probably double this version in the future, so we can have left overs. :)
This version uses already cooked rotisserie chicken leftovers, making it very quick if you need it to be. Just cook the onion well before adding the rest of the ingredients, and simmer for as short as you need.


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onion, chopped small
breast meat from one rotisserie chicken
1 tsp
lemon pepper seasoning
1 tsp
cumin seeds
garlic cloves, diced, or garlic powder, to preference
1 can(s)
cannellini beans (or great northern), with liquid (i found in mexican food section)
2/3 can(s)
water (use bean can to measure...this can be adjusted; add more if needed while cooking)
1 can(s)
diced green chilis
1-2 tsp
cumin powder
2-3 Tbsp
lime juice


tortilla chips
pepper jack, monterey jack, cheddar, or mozzarella cheese; grated


How to Make White Chicken Chili


  • 1In large pot, heat onions, cumin seeds, & garlic, if using fresh (can skip if you plan to simmer for long enough.) Add the rest of the ingredients, bring to a low boil, and simmer on low. Best when left to simmer for a couple hours to let flavors blend, but still tasty if you are in a rush. Taste & feel free to add some black pepper, or more lime or cumin, if you'd like.
  • 2While it is simmering, bake the "moist cornbread with HoneyLime butter" recipe I also have posted. It is worth it!

    You can always add sweet white corn to the chili, if you'd like...which I'd recommend if you aren't baking the cornbread.
  • 3* I now use a large onion, 1/2 of all the meat (not just breast) from a rotisserie chicken, and 2 cans of the beans...which gives us the right amount of left overs.

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