White Chicken Chili for a #SundaySupper Chili Cook Off!

I was first introduced to White Chili years ago when we lived in the farmhouse in North Carolina. We were going away for a couple days and one of my husband’s soldiers house sat for us while we were gone. We had pets – and chickens – who needed caring for and we couldn’t take them with us to where we were going. We offered to pay her for house sitting, but instead, she asked for me to make her a pot of “White Chili” as payment. Back then I had never even heard of it and had to search online for a recipe. I don’t remember what recipe I made back then, but this is the version I came up with for our Sunday Supper Chili Cook Off!

Tender chicken with cannellini beans and chilies topped with Monterey Jack cheese. Yum!
White Chicken Chili from The Foodie Army Wife


To begin, dice an onion and mince three cloves of garlic. Set those aside for a moment.



Dice 3 boneless skinless chicken breasts into about 3/4 inch pieces.


In your Dutch oven, heat a tablespoon of butter and a tablespoon of extra virgin olive oil over medium heat. Toss in the chicken and cook until it is opaque.


When it is opaque, scoop the chicken out with a slotted spoon and set it aside in a dish.


Toss your onion & garlic in the pot into the drippings and cook until tender and lightly golden.


While those are cooking, dice up a jalapeno pepper. I just used a few slices of jarred peppers, but you can use a fresh one if you like.



When your onion and garlic are golden, reduce your het to low and sprinkle in 3 tablespoons of flour, stir to coat.


Add in 1/4 teaspoon cayenne pepper, a teaspoon of oregano and 2 teaspoons of cumin. Stir that into the onions.


Pour in a quart of chicken broth.


Add 4 ounces of chopped green chilies.


Then add in 3 cans (14.5 ounce each) of cannellini beans (white kidney) that have been rinsed and drained, along with your chicken.


Finally add in a half teaspoon each of salt and white pepper. Bring the soup to a boil, reduce the heat and cook for about 10 minutes or until the chicken is cooked through.


Serve topped with shredded Monterey Jack cheese.

White Chicken Chili from The Foodie Army Wife 2


White Chicken Chili

Will YOU be a part of the #SundaySupper Chili Cook-Off judges panel this week? Voting is live at the Sunday Supper Movement Online Community Magazine starting now and concluding (fittingly) on February 27 – National Chili Day! Browse the submissions and cast your vote by clicking HERE!

Beef and Bison Chili

Pork Chili

Chicken, Duck, and Turkey Chili

Mixed (meat combo) Chili

Fish and Seafood Chili

Vegetarian Chili


Best Wines To Pair with Chili #SundaySupper from ENOFYLZ Wine Blog

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

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  1. says

    I’ve always enjoyed white chili and sometimes wonder if it is also good with turkey (I prefer turkey over chicken). Great that you got to use a batch of chili as payment for house sitting.

  2. says

    I have never tasted white chili, but would LOVE to! Your recipe sounds delicious and I am sure I would love it! Thank you for sharing Conni!


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