White Chicken Chili

This is a great toss together recipe when you have some leftover chicken (either from a baked chicken or a grocery store rotisserie) and a few cans of beans in the pantry.

This chili is a refreshing change of pace from a traditional chili.

White Chicken Chili
Adapted from Taste of Home

1 tbsp extra virgin olive oil
1 medium onion, diced
1 jalapeno, diced
2 cloves garlic, minced
2 tsp ground cumin
2 tsp dried oregano
1 tsp chili powder
½ tsp cayenne pepper
1 quart chicken broth
2 (14 oz) cans pinto beans (or great northern), drained & rinsed
1 (14 oz) can kidney beans (or cannellini), drained & rinsed
2 cups frozen corn
2 cups cooked chicken, diced
Shredded cheese, to top

Heat the oil in a large soup pot over medium heat.  Add the onions and jalapenos and cook for 3-5 minutes or until tender.  Add the garlic and cook for another minute.  Stir in the spices and chicken broth.

Place 1 can of beans into a food processor and puree until smooth.  Whisk the pureed beans into soup.  Stir in the remaining beans, corn, and chicken and simmer for 20 minutes.  Serve garnished with shredded cheese.

Serves 4


  1. Yum! I have my chili recipe that I just can't seem to deviate from--but this is definitely different enough from it that it seems like another dish. Thanks!

  2. Mmmm this soup sounds sooo good, perfect for this time of year!

    Happy Blogging!
    Happy Valley Chow

  3. This spin on chili sounds and looks delicious!

    I would love to have you hop over and share with us at Tell Me About It Tuesday! http://www.sweetsillysara.com/2014/02/tell-me-about-it-tuesday-4.html


  4. White chicken chili is my favorite! Thanks for linking up with What's Cookin' Wednesday!


Post a Comment

Please comment! I would love to hear from you!