• February 18, 2015
White Chicken Chili

Soup of any sort is one of my favorite meals, really at any time of the year. It’s warm and delicious and everyone can make it their own just by adding whatever toppings they like. This White Chicken Chili is one of the best for those.

There are several nights a week that this is the kind of meal that I want.

Flavorful, comforting and warm.

And it doesn’t hurt if you get to add lots of yummy toppings to it.

We have a family favorite White Lightening Chicken Chili that will continue to be a family favorite.

This one I just had to try because it was very different but looked so good. And it is. There’s so much flavor and good stuff in one chili.

White Chicken Chili

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Yield: 4-6 servings


  • 2 teaspoons chilli powder
  • 2 teaspoons cumin
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 2 tablespoons vegetable oil
  • 1 1/4 lb. chicken breasts or thighs, cut into 1 inch pieces
  • 1/2 large sweet onion, chopped
  • 1 red or green bell pepper, chopped
  • 1 (7oz) can salsa verde
  • 1 (15.5oz) can navy beans, drained and rinsed
  • 1 (15.5oz) can kidney beans or black beans, drained and rinsed
  • 1 (11oz) can white corn, drained and rinsed
  • 1/4 cup all-purpose flour
  • 1/4 cup half and half
  • 2 cups chicken broth
  • 2 tablespoons sour cream
  • Avocado, sliced, for topping
  • Sour cream, for topping
  • Cheddar cheese, for topping


  1. In small bowl mix together chili powder, cumin, garlic powder and onion powder, set aside.
  2. In large pot, heat vegetable oil on medium high heat. Add chicken and season with salt and pepper and cook for a few minutes until chicken starts to brown.
  3. Add spice mix to the chicken and stir to distribute. Continue to cook until chicken is cooked through, then place in a bowl and set aside.
  4. If needed, add another tablespoon of oil to the pot and add the onions and peppers. Cook until onions are translucent.
  5. Add the chicken back to the pan, then add the flour and stir to coat evenly.
  6. Add the salsa verde, beans and corn to the pot and stir.
  7. Add the half and half and the chicken broth to the pan and stir.
  8. Add sour cream and turn the heat down to medium and stir well.
  9. As the chili heats, it should thicken a bit.
  10. Serve over rice with sliced avocado, chopped green onions, cheese, and more sour cream.




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