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White Chicken Chili

White Chicken Chili

Servings 6


  • 2 cups cooked boneless skinless chicken breast or rotisserie chicken
  • 1 Tablespoon olive oil
  • 1 medium onion diced
  • 4 oz can green chilies undrained
  • 1 Teaspoon chili powder
  • 1 Teaspoon cumin
  • 1 1/4 Teaspoons salt
  • 1/4 Teaspoon cayenne pepper
  • 1 Teaspoon garlic powder
  • 1/2 cup frozen corn, thawed or canned corn drained
  • 2 fifteen ounce cans White Northern Beans,drained and rinsed
  • 4 cups chicken broth
  • 1/4 cup heavy cream
  • dollop of sour cream, optional


  • Place the onion and olive oil into a large saucepan, saute the onion until soft. Add the cooked chicken and spices to the pot, turn a few times to coat the chicken with the spices evenly. 
    Add the corn, beans and chicken stock to the pan. Bring the mixture to a boil, reduce the heat to low and simmer about 20 minutes,  Using the back of a large spoon, break up some of the beans to help thicken the chili. Stir in the cream and serve with your favorite toppings.