White Chicken Chili
Prep time
Cook time
Total time
This delicious White Chicken Chili is perfect for a cold, winter day!
Serves: 8 servings
  • 1 12-oz. bag frozen chopped onions
  • 2 4-oz. cans diced green chiles
  • about ½ sweet bell pepper, finely diced
  • 4 cloves of garlic, minced
  • 1 TB chili powder
  • 2 tsp dried oregano
  • dash (or more) cayenne pepper
  • 1 tsp unrefined sea salt
  • 1 TB cumin
  • ½ tsp ground black pepper
  • about 4 cans white beans or the equivalent of soaked, cooked beans
  • Great Northern Beans
  • about 4 to 6 cups chicken broth--I used an entire batch of broth made in a 6-qt crock pot and cooked down a bit. Just keep adding broth until the soup reaches your desired consistency.
  • 2 TB fresh lime juice
  • 2 to 4 cups chopped cooked chicken
  • about ¼ cup chopped fresh cilantro
  • about 1-2 cups frozen sweet corn (substitute diced or shredded zucchini for grain-free)
  1. Combine butter or oil, onions, garlic, green chiles and bell peppers in a dutch oven or large pot. Cook until softened, about 5-10 minutes.
  2. Add spices and seasonings and stir to combine. Cook a few minutes more.
  3. Add about 1-2 cans of the beans and mash gently.
  4. Mashing the beans
  5. Add broth. I often transfer my homemade chicken broth directly from the crock pot to the soup pot (through a strainer).
  6. Adding broth from the crock pot to the soup pot
  7. Add lime juice.
  8. Add diced chicken.
  9. Add fresh cilantro--I used my new herb scissors. Love them!
  10. Add remaining beans.
  11. Finally, add your desired amount of frozen corn.
  12. Bring soup to a boil, then reduce heat and simmer, covered, for 30 minutes to several hours.
  13. Serve with shredded raw cheddar, sour cream and/or diced avocado.
The cumin, cilantro and lime juice are key players here. The bell peppers add sweetness, too. So don't skip those!
Recipe by Yankee Homestead at https://yankeehomestead.com/white-chicken-chili/