The BEST White Chicken Chili

October 20, 2014 by


Most recipes I remake. Sometimes it is to make them healthier. Other times it’s to make them more frugal.

There are two notable exceptions, however. One is the enchilada sauce I use in The BEST EVER Enchilada Soup and the other is Eat, Live, Run’s White Chicken Chili. Feel free to hop on over and check out her recipe. Mine is a slightly adapted version.

I will make a pot and eat it for several days. Trust me, it will be eaten before it has a chance to go bad.

Here is how I make my version:

White Chicken Chili

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The Members

Chicken (I prefer canned for this recipe because I like the texture, but use any chicken you have. This is a great use for a rotisserie or for leftover meat. The original recipe calls for 1 lb, but I use less.)

Onion (1 small onion, finely diced)

Garlic (I use 1-3 cloves, depending on the size, minced)

1 Tablespoon oil (I prefer olive, but any will work. Butter works, too.)

2 cans white beans (or 2 2/3 cup of beans cooked from dry – the frugal option)

2 1/2 cups of chicken broth (or homemade)  *The original recipe calls for 2 cups broth and 1/2 cup half and half. It is wonderful this way, but I use all broth instead to keep the cost down.*

1 -2 cans chopped green chilis (depending on how spicy you like it. I use 2 and I prefer the flavor of fire-roasted)

1 teaspoon salt (I prefer Redmond’s Real Salt for the health benefits)

1 teaspoon dried oregano

1 teaspoon ground cumin

1/4 teaspoon ground red pepper/cayenne (optional)

1 cup sour cream (I use full-fat for optimum creaminess, but use what you like)

The Method

Heat oil or butter in a large sauce pan over med-high heat. Add chicken (if using raw) and onion. Saute until the chicken is cooked and the onion is translucent. Add the garlic and cook for another 2-3 minutes.

Add chicken (if using pre-cooked), beans, spices, chicken broth, and green chilis. Reduce heat to low-medium and cook for about 20 minutes.

Turn off heat and add sour cream (and half & half or milk, if using.)

I serve mine with grated spicy jack cheese, crushed tortilla chips, and a small dollop of sour cream.

Have you ever tried white chicken chili?

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39 Responses to The BEST White Chicken Chili

    • Heather

      That’s because it’s a favorite and we are always eating it. You can skip the cumin in yours, if you must, but I think it adds great flavor. Maybe I can convert you into a cumin-lover?

  1. jodyo70

    Heather, I’ve loved the White Chicken Chili at Taco Time for a long time…now I think I might be able to replicate it 🙂 Thanks!

    • Heather

      I’ve never had the White Chicken Chili at Taco Time so I don’t know if this will replicate it, but you could start with this recipe and then adapt it from there. Either way, I know you will enjoy this. It’s so yummy! Thanks for reading and for taking the time to comment.

  2. imgrowinginhisgrace

    Heather, this looks really good. I don’t think we’ve ever had white chili before. But…we may just try it…

  3. normaleverydaylifeblog

    White chicken chili is delicious! Now that colder weather is coming I want to make some of my favorite soups and try some new ones! #shinebloghop

    • Heather

      Congratulations! I have never tried freezing this, but I don’t see why it wouldn’t. The only thing I would advise is to freeze it before you add any milk or sour cream. I have read that those things don’t freeze as well. You can add all the yummy extras after defrosting. Blessings to you and your family.

  4. Bobbi - 3GLOL

    I would have to cut a few things, but I could eat this chili! Whoop!!

    Thanks for linking up with us last week at Teach Me Tuesday. We very much appreciate having you. Hope to see you again this week. Starts Monday evening @ 8pm CST.

    Have a great week!!

    • Heather

      That’s one of my favorite things about cooking, Bobbi, is adapting the recipes to fit our needs. Thanks so much for reading and for hosting.

  5. Miz Helen

    Your White Chicken Chili looks fantastic. Hope you are having a great fall day and thanks so much for sharing this awesome post with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

    • Heather

      This recipe freezes well. I have frozen it before I have added the sour cream. Dairy doesn’t always freeze well, so I advise against that. Otherwise, freeze away!

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