White Chicken Chili

chicken-chili I don’t know where you are, but its cold here in Cincinnati. I’m talking lit’s so cold that I don’t even want to take my dogs outside to potty. I mean it’s so cold my freezer is put to shame. I mean its so cold that your breath will freeze when you exhale outside. I can’t remember the last time its been this cold. But what is good on a cold day is a good old pot of something warm and comforting.

I am not a big chili person. Don’t get me wrong I like chili, but I don’t have to have it. However, I have always been curious about White Chicken Chili. It seems like the white beans and the chicken goes very well together. Now… I have never had this dish before making this for myself. There are several ways you can make White Chicken Chili. I love The Pioneer’s Woman rendition of it. However, I wanted to make up my interpretation of the chili. I wanted it to be hearty, yet healthy (somewhat at least). I think I fulfilled that mission. Why don’t you try it and let me know what you think.





White Chicken Chili
Prep time
Cook time
Total time
Recipe type: Stews
Serves: 12
  • • 3 Tablespoons Olive Oil
  • • 3 pounds Boneless, Skinless Chicken Breast Diced
  • • 4 Tablespoons Butter
  • • 2 whole Carrots, Chopped
  • • 3 stalks Celery, Chopped
  • • 1 whole Medium Onion, Chopped
  • • 3 cloves Garlic, Minced
  • • ½ cups Flour
  • • 32 ounces, fluid Chicken Broth
  • • 2 cups Water
  • • 1 can Sweet Corn, Rinsed (15 Oz. Can)
  • • 3 cans Cannellini Beans, Drained And Rinsed (15.5 Oz Cans)
  • • 1 whole Jalapeno, Diced
  • • Salt And Pepper, to taste
  • • 1 teaspoon Cayenne Pepper
  • • 1 Tablespoon Cumin
  • • 1 Tablespoon Garlic Powder
  • • 1 Tablespoon Onion Powder
  • • ½ cups Cream Or Milk
  1. In a large non-stick pot, heat the olive oil on medium-high heat. Add the diced chicken and cook for 10 minutes or until well cooked. Once the chicken is cooked, remove it from pan and put it into a bowl or a plate. Season with salt and pepper.
  2. Without rinsing the pot, melt the butter and add the chopped carrots, celery, onion and garlic. Stir and scrape the bottom of the pan to release all that good chicken flavor. Cook for about 10 minutes until the vegetables become soft.
  3. Sprinkle the pot with a little of the flour and continue to stir. Interchangeably add the flour and the chicken broth to make sure the flour isn’t lumpy. Once the flour and chicken broth is completely dissolved you should have a thick soup base. Add the 2 cups of water and continue to stir. Allow the soup base to simmer for 30 minutes. Make sure you stir and continue to scrape the bottom of the pot to get all that chicken flavor integrated and so that the soup doesn’t stick and burn.
  4. Now, add the corn, beans, and diced jalapeno. Allow to simmer for another 20 minutes. Add the seasonings and the cream. Add the chicken and any juices that were on the plate and allow to simmer for another 20-30 minutes. Serve with delicious cornbread and thank me in the morning!


    • brownsugarma says

      Great! Make sure you go on my homepage and look on the right hand side and add your email to subscribe to my blog. That way, you will be one of the first people to see my new recipes. Thank you for the support!

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