White Chicken Chili

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Rating: 3.3/5 (4 votes cast)


The final recipe in this chili series is for a White Chicken Chili. Typically, I am not a huge fan of white chili because in my experience they tend not to be as thick and satisfying as most the chili that I enjoy. It is my opinion that chili should have some thickness to it and have that stick to your ribs type of quality. I have always found that lacking in most white chili until I created this one. Sarah and I were thrilled with this White Chicken Chili and will be making this many times in future.



White Chicken Chili, 3.3 out of 5 based on 4 ratings


  • 2 – 15 oz cans of Great Northern beans
  • 1 large onion, chopped
  • 1 stick butter, divided
  • 1/4 c flour
  • 2 cups chicken broth
  • 3/4 cup half and half
  • 2 tbs Tabasco Sauce
  • 3 tbs chili powder
  • 2 tbs ground cumin
  • 1 tbs ground cinnamon
  • 1 tbs salt
  • 1 tbs pepper
  • 2 – 4 oz cans of chopped green chilies (I used 1 mild and 1 hot)
  • 1 – 27 oz can chicken
  • 1.5 cups shredded Monterey Jack cheese
White Chicken Chili, 3.3 out of 5 based on 4 ratings



In a skillet, cook the onion in 2 Tbs butter over medium heat until softened.

Once again, break out your favorite chili pot and melt the remaining butter of medium low heat and whisk in the flour. Cook the mixture while whisking constantly for approximately 3 minutes. Stir in the onion, chicken broth, and half and half, while continuing to whisk. Bring the mixture to a boil and simmer for 5 minutes or until thickened. Stir in the tabasco, chili powder, cumin, cinnamon, salt and pepper. Then add the chicken, beans, and green chilies. At this point I let the chili simmer for about 2 hours. Finally, stir in the shredded Monterey Jack cheese until it is melted and smooth.

Top with sour cream and cilantro, for best results serve with cornbread.

White Chicken Chili, 3.3 out of 5 based on 4 ratings

Filed under: Soups,

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