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White Chicken Chili

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2 Tbsp olive oil
1 onion, chopped
2 cloves garlic, minced
1/2 Tbsp cumin
1/2-1 Tbsp chili powder
3 chicken breasts, cooked and shredded
1 can navy beans, drained and rinsed (can use two cans if desired)
1 cup frozen white corn, or 1 can white corn, drained
4 oz can diced green chilies
4 cups of chicken broth
1 can petite diced tomatoes
3-4 Tbsp salsa verde (I like Herdez brand, medium)
optional toppings: sour cream, chopped cilantro, shredded cheddar or Monterey Jack, tortilla chips

Preparation: Cook and shred chicken. Saute onion and garlic in olive oil in large stock pot until tender. Add remaining ingredients and stir well. Simmer over low heat for 30-60 minutes. Serve with tortilla chips, sour cream, shredded cheese and chopped cilantro.



  1. Meredith's Menu - my two-week dinner meal plan. - November 5, 2014

    […] White chicken chili. My all time favorite winter […]

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