Sunday, October 7, 2012

Not Just White Chicken Chili!

I adapted this easy and delicious white chicken chili from a recipe which I requested from my friend Trudy.  She has been sharing her marvelous white chicken chili with me for some time.  This is my exception to no beans in just wouldn't be complete without them!  It has a little kick, which is accentuated with the addition of shredded pepper jack cheese.  As a bonus, I discovered that, by just stirring in sour cream, it makes a fantastic cold dip!  So, this is not just a recipe for white chicken can use it to make chicken chili dip too!

Trudy advised that she always doubles the recipe to share with friends and that it freezes well too.  She suggested adding more chicken broth if the chili gets too thick.

This is a wonderful recipe for stretching your meals by using any leftover rotisserie, baked chicken or my So Simple, So Perfect, Crispy Roast Chicken.  Also, this is another dish that would be fantastic with my Dixie Girl Makes Yankee Cornbread!

                                               Warm and Creamy...

                                            And Oh, So Satisfying!

As adapted from Jess Gordon's recipe, White Chicken Chili, as published in Atlanta Home Improvement magazine 2/07

Approximately 4-6 servings

  • 1 c. diced onion--approx. 1 medium (white, yellow or red--frozen diced onion okay)
  • 2 TB canola oil
  • 3 TB all-purpose flour
  • 1 & 1/2 cans (4 oz. ea.) diced mild green chiles (approx. 1/2 c. + 1 TB drained & packed--can freeze leftover green chiles)
  • 1 TB ground cumin
  • 4 c. chicken broth
  • 2 cans (15.5 oz. ea.) great northern beans, drained
  • 1 c. cooked & medium-chopped chicken breast (approx. 1 large chicken breast)*
  • 1/8 tsp. freshly ground black pepper (or ground white pepper, if you like)

Garnishes and Sides
  • sliced avocado 
  • sour cream
  • shredded pepper jack cheese
  • tortilla chips of your choice (lime-flavored tortilla chips are really good with this chili.)
  • my Dixie Girl Makes Yankee Cornbread

This is a great recipe to use rotisserie chicken from the store--or leftover baked chicken or My So Simple, So Perfect, Crispy Roast Chicken.  

  1. In an approx. 4 qt. cooking pot, saute the onion in the oil on medium heat, stirring frequently, until tender.  Add the flour, green chiles and cumin. Mix into a thick paste, or roux.  
  2. Whisk in the chicken broth until the roux is thoroughly incorporated.  Stir in the beans.  Increase the heat to medium high and bring the chili to a boil.  
  3. Reduce the heat to simmer and cook, stirring occasionally, until thickened.  Stir in the chicken and pepper and simmer until heated throughout.
  4. The chili can be kept warm in a crock pot until serving.  Freezes well.

Chicken Chili Dip

Add 1/2 c. sour cream to 4 c. of the cooked chili and refrigerate. Garnish with a dash of ground paprika and a sprig of parsley or cilantro (if you like).  Serve cold or room temperature with tortilla chips for dipping.

With the cold weather kicking in, you'll find this simple and delectable white chicken chili very comforting...enjoy!

Printable Recipe


  1. Yummy recipe!I usually leave beans out of my normal chili (though last time I made it with black beans and they were so much better than the usual kidney)...but I make an exception for chicken chili, too! Thanks for sharing...beautifully done!

  2. Thank you so much for your encouraging comment!

  3. Bonnie, I'm like Lizzy and usually do not cook chili with beans, but this one might have to be an exception! Sounds great for dipping our pepper jack cheese sticks too!

  4. I guess I'm in the minority as I always put beans in my chili. In fact, I sometimes don't add any meat :-)

  5. I've been wanting to try out a chicken chili but didn't know how to go about it. Thank you for sharing your recipe. Now I know what to try, it looks delicious!

  6. Bonnie - We love chili in our house but I have never made a chicken chili before. This recipe looks great. Thanks for another great one. Have a wonderful weekend.

  7. This looks wonderful! I'd make it with hatch green chile from my family's farm in NM. They sell chile online at and you won't find better chile anywhere!