Lijit Ad Tag

Monday, January 5, 2009

White Chicken Chili

I've always wanted to make white chicken chili so I finally put it on the menu. I was going to make green onion biscuits with it, but I completely forgot. I decided to make them on Wednesday instead! I did modify this recipe a little bit. Instead of using the crock pot I made it on the stove top so I put the chicken, onions, peppers and garlic in a soup pot and cooked until the chicken was cooked through and the vegetables were tender. I then added the beans, chicken broth and spices and simmered for 30-45 minutes. This recipe also did not make the chili "white" so I added some sour cream and half and half. Since I ate on my own tonight, Jon will be eating when he gets home from work, and I will take the leftovers for lunch tomorrow I added in a little bit of sour cream and half and half to my individual bowl of chili instead of adding it to the whole pot.

White Chicken Chili
Adapted from Better Homes & Gardens cookbook

15- to 15-1/2 ounce cans Great Northern, pinto, or cannellini (white kidney) beans, rinsed and drained (I used 1 large can of pinto beans and 1 can of Great Northern)
2 -1/2
cups chopped cooked chicken (Since I'm cutting down on meat in dishes to save money, I used one large chicken breast from the bag and it was plenty)
cup chopped onion (1 large)
cups chopped red, green, and/or yellow sweet pepper (2 medium)
fresh jalapeño chile peppers, seeded and chopped
cloves garlic, minced
teaspoons ground cumin
teaspoon salt
teaspoon dried oregano, crushed
cups chicken broth (I used 4 cups and I think it needed it)
Shredded Monterey Jack cheese (optional)
Broken tortilla chips (optional)
Half and half (added into individual bowl)
Light sour cream (added into individual bowl)


In a 3-1/2- or 4-quart slow cooker stir together the drained beans, chicken, onion, sweet pepper, jalapeño pepper, garlic, cumin, salt, and oregano. Stir in chicken broth.

Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. If desired, top each serving with shredded cheese and broken tortilla chips. Makes 6 servings.

Pin It


  1. I love white chicken chili! It's been a long time since I've had it, though. I should fix that, haha.

  2. I have been looking for a chili that doesn't used tomatoes. This looks like a good one to try.

  3. Oooh this looks very comforting and tasty!