White Chicken Chili

Amy H.


Fun Fact: According to The International Chili Society, chili became popular during the Gold Rush of the mid-1800s. Prospectors would combine dried beef, fat, pepper, salt and chili peppers together into stackable rectangles aka “chili bricks” that were then dumped into boiling water.


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15 Min
25 Min
Stove Top


  • 1 Tbsp
    olive oil
  • 1
    onion, chopped
  • 3 clove
    garlic, minced
  • 4 oz
    can diced green chiles
  • 2 tsp
    ground cumin
  • 1 tsp
    mexican oregano
  • 2 can(s)
    (14 oz.) chicken broth
  • 1
    store-bought rotisserie chicken or homemade roast chicken, skinned and shredded
  • 3 can(s)
    white beans, drained and rinsed
  • 1 1/2 c
    half & half
  • 1 c
    shredded monterey jack cheese
  • 3
    green onions, thinly sliced (optional)
  • ·
    oyster crackers or white tortilla chips (optional)

How to Make White Chicken Chili


  1. Heat the oil in bottom of a medium dutch oven over medium-low heat, slowly cook and stir the onion until tender. Stir in the garlic, cumin, and oregano.
  2. Continue to cook and stir until mixute is tender, about 3 minutes. Pour in the chicken broth, chiles, beans and chicken. Simmer for 15 minutes.
  3. Reduce heat to low add milk and stir in cheese until smooth. Serve garnished with sliced green onions and crackers or tortilla chips.

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