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Easy White Chicken Chili

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My parents were both realtors when I was growing up in Dallas. And each year the Collin County Association of Realtors had a chili cook-off in the spring, which my parents participated in. But most of the entries, if not all of them, were classic chili. However, now that I cook, I know there are so many more choices out there. Although, the first time I made this easy white chicken chili was just a couple of years ago.

I think the main difference with this and classic chili is obviously one is white, while the other is red. But the other main difference is in this recipe, the meat, or chicken, has to be pre-cooked. And you can cook it pretty much any way you want to; including buying a roasted chicken and shredding the meat.

Ingredients for Easy White Chicken Chili:

teal plate of shredded chicken
  • 1 tbsp extra virgin olive oil
  • 1 tbsp minced garlic
  • 6 cups chicken broth
  • 1 chopped onion
  • 1 tbsp dried cilantro
  • 2 tbsp lime juice
  • 1 tsp ground cumin
  • 1/2 tsp dried oregano
  • 1/4 tsp each red pepper sauce and salt
  • 11 oz white shoepeg or whole kernel corn, drained
  • 1 can each (15 or 16oz) great northern beans and butter or lima beans, drained
  • 2 cups shredded cooked chicken breasts
  • crushed tortilla chips
  • 1 fresh diced tomato
  • chopped green onion
  • shredded Mexican blend cheese
  • sour cream or Greek non-fat plain yogurt

Instructions for White Chili:

pot of white chicken chili
  • First, heat olive oil in 4 quart Dutch oven over medium heat. Then cook onion and garlic in oil. And stir intermittently, until onions are cooked through.
  • Next, add the rest of the ingredients, aside from the chicken. Stir and heat to boiling.
  • Then reduce heat, and simmer uncovered ~ 20 minutes.
  • After that, stir in the chicken, still simmering until hot.

At this point the white chicken chili is finished. However, no chili is complete without toppings. Thus, add some shredded cheese, crushed tortilla chips, chopped green onions, fresh diced tomatoes, and sour cream.

Similarly with my Cincinnati-style chili, I found this originally in Betty Crocker’s Cookbook, 9th edition, which was printed in 2000. And again there isn’t a link online, but if you’re interested, you could probably find it at Etsy, Ebay, or something similar.

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By KS

I breed pure Black Ameraucana chickens and Easter Eggers that are Black Ameraucana mixed with either Cuckoo Maran or Barred Rock. And I donate eggs to people or organizations in need.

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