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White Chicken Chili

  • Author: Food with Feeling
  • Total Time: 45 minutes
  • Yield: 6 1x


  • 1.5 pounds of boneless chicken breast, diced into small cubes
  • 1 medium white onion, diced
  • 1 tablespoon of olive/ coconut oil
  • 68 cloves of garlic, minced
  • 1 can of green chiles
  • 1 medium jalapeno, finely chopped (optional)
  • 1 1/2 teaspoons of oregano
  • 1/2 teaspoon of cumin
  • 1/4 teaspoon of cayenne
  • 4 cups of chicken broth
  • 8 ounces of monterey jack cheese
  • 1 cup of frozen (or fresh) corn
  • 1/2 cup of chopped fresh cilantro
  • 2 cans of white beans (I used 1 can cannellini and 1 can great northern)
  • Juice of half a lime (~a tablespoon)
  • salt & pepper to taste


  1. In a large pot, heat the oil over medium heat and then add in the chopped chicken and onion.
  2. Cook until the chicken is just barely done and then add in the garlic to saute for an additional minute.
  3. Add in the green chiles, jalapeno, oregano, cumin, and cayenne. Stir and cook for another couple minutes.
  4. Pour the broth into the pot, stir, and simmer on low for 15 minutes.
  5. Still on low heat, stir in the cheese continuing to stir until mostly melted and combined.
  6. **Optional: process/ puree HALF of the white beans to create a creamier chili.
  7. Now add in the beans (both the whole beans and the processed beans), the corn, and the cilantro. Stir. Simmer for an additional 20 minutes.
  8. Before serving stir in lime juice. And Salt & pepper to taste
  9. Top with a tiny bit more cheese and cilantro and ENJOY!!
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes