White Chicken Chili
My friend, Cassie, gave me this White Chicken Chili recipe one night and I have to tell you it was a huge hit! We loved it. The flavors are fantastic. We loved the little kick from the green chilis and verde salsa with the pop of sweet from the corn. This is a new staple in our home and since it’s pouring down snow right now I figured it was a great day to post this.
I did half the recipe since we were using the leftovers from the roasted chicken the night before, but I totally wish I had made the full batch so I could eat more leftovers or freeze it for another night. It was so stinkin’ good!

White Chicken Chili

White Chicken Chili
Recipe type: Soup
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Chili doesn't have to be all about the ground beef. Try this white chicken chili for just as much flavor that everyone is sure to love!
  • 2Tablespoon Butter (olive oil)
  • 1 lb diced cooked chicken meat (We used the breast and thigh from a roasted chicken)
  • 1 onion, chopped (1/2)
  • 6 cloves garlic, minced (3 cloves, minced)
  • 3 cups chicken broth (1 Can)
  • 1 jars green tomatillo salsa (1 jar)
  • 2 cans diced green chilies (1 can)
  • 3 teaspoons dried oregano (1½ teaspoons)
  • 3 teaspoons ground coriander (1½ teaspoons)
  • 2 teaspoons ground cumin (1 teaspoons)
  • 2 cans white beans (Didn't add)
  • 1 can pinto beans
  • 1 can black beans
  • 1 cup corn
  • 1 cup sour cream
  • 2 cups cheddar Salt, pepper, lime, sour cream, chips, avocado
  1. Cook onion in the butter over medium heat until translucent. Add the garlic and cook one minute more or until fragrant. Put everything else plus onion and garlic in the crock pot or large soup pot and cook 1-2 hours.
  2. Put in sour cream and cheddar before serving. Then serve with lime, sour cream, cheese, and avocado.
*I've added how I halved the recipe in parenthesis. Hope that helps any smaller families that don't want the full thing.