White Chicken Chili

“There are meals that hold you before you take the first bite. This is one of them.”

White Chicken Chili

This White Chicken Chili is everything you want on a quiet evening—creamy, smoky, and just enough heat to remind you you’re alive. Tender chicken, cannellini beans, green chiles, and warm spices come together in a bowl that feels like home without trying too hard. It’s adaptable, forgiving, and full of soul—just like any good recipe should be.

Ingredients

  • 1-pound boneless skinless chicken breasts,
  • cut into bite size pieces
  • Spices
  • 2 teaspoons ground cumin
  • 2 teaspoons dried oregano
  • 1/2 teaspoons cayenne pepper 
  • 2 teaspoons onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon red chili powder
  • 1 teaspoon green chili powder
  • Other
  • 28 oz chicken broth, homemade or storebought
  • 1 lb dried white beans soaked overnight and cooked until soft and tender or 3 cans great northern beans, drained.
  • 4 oz chopped green chiles
  • 1 cup corn kernels
  • 1 medium onion, chopped.
  • 2 garlic cloves, minced.
  • 1 tablespoon olive oil
  • Garnish
  • 1 cup shredded Monterey Jack cheese.
  • Sliced jalapeno pepper and avocados, optional.
  • Lime wedges.


How The Alchemy Happens

1. In a Dutch oven over medium heat, cook chicken and onion in oil until lightly browned. Add garlic; cook 1 minute longer. Stir in the broth, chiles, cumin, oregano and cayenne; bring to a boil.

2. Reduce heat to low. With a potato masher, mash 1 can of beans until smooth. Add to saucepan. Add remaining beans to saucepan. Add Corn.
Simmer for 20-30 minutes or until chicken is no longer pink and onion is tender.

3. Top each serving with cheese and, if desired, jalapeno pepper and/or avocado slices.

4. Squirt of lime juice. Enjoy.

🔙 Back to the Kitchen

You don’t need permission to cook like this—only the willingness to stir, taste, and make it your own. Recipes are just the bones. You’re the breath.