World’s Best White Chicken Chili: Our Family Recipe

Boo! Happy Halloween! I love Halloween, I love October, I love Fall. I love how cozy it is, well at least normally cozy. This year it’s 85 degrees but I’m not complaining. Fingers crossed the warm weather trend continues and it’s in the 70’s for our wedding, that would be the best wedding gift ever. 

Even though it doesn’t feel like Fall outside, I’m doing everything in my power to make it feel like Fall in our home.. Marshmellow Pumpkin Latte candles, pumpkins, and chili + soup on repeat. 

Both my parents love to cook and I think that’s where I got it from. I didn’t always love it, but within the past three years it’s quickly become one of my favorite hobbies. Something about creating new combos and pleasing everyone I feed just makes me so happy. This chili has been in my family for as long as I can remember. I have never met someone who doesn’t like it, even my grandfather loves it and I swear he only eats Peanut Butter and Jelly sandwiches. 

It has a distinct, delicious aroma while you’re making it and once you’ve had it once you’ll recognize its smell every time. I love it. It’s not spicy, but if spice is your thing it welcomes hot sauce so nicely. It’s slightly creamy but is amazing with cheese + sour cream (or greek yogurt) combo. It’s seriously the perfect chili. 

If I had one complaint, I wish it was crock pot but I’m working on converting it! If you have any ideas, let your girl know!! I thought this was the perfect recipe to kick off November, is anything better than a cozy November night with a holiday movie and warm bowl of chili?! 

When I was making this chili last night, I kept thinking ‘Surely I’ve shared this recipe before, it’s one of our all time favorites and has been passed to all my friends.. I cannot believe I’ve never blogged it!’. I’m so happy to finally share it with you guys. It’s so delicious the night you make it with a hot slice of French bread, but even better the next day if you have any leftovers (we usually don’t, ha!). 

White Chicken Chili

Serves 4-6


2 cans of Shoe Peg Corn (Drained)
2 cans of Navy Beans (Undrained)
1/2 stick of Butter
1 tablespoon Minced Garlic 
3/4 cup Onion (optional)
1 can chopped Green Chile Peppers
1/2 tablespoon Cumin
1 tablespoon Oregano
1 tablespoon of Pepper 

Dash of Salt
1/2 bunch Cilantro
2 1/2 cups Chicken Broth
1 can Cream of Chicken Soup


1. Boil chicken & shred/chop.

2. In a large pot, bring beans, corn, chicken broth and cream of chicken to a boil.

3. In a separate skillet, melt butter. Once melted, add green chiles, onions and garlic. Simmer for 5 minutes.

4. Add chile mixture, chicken and all spices to the pot of beans & corn. 

5. Lower to medium and simmer for 25 minutes, stirring occasionally. 

**Tips: If you have a Kitchen Aid Mixer, you can shred chicken with the paddle attachment! Just drain after boiling, place the chicken breasts in the mixer and watch the miracle! I swear this was life changing for us, we hated shredding chicken. 

It’s great by itself, but it is even better with a loaf of french bread, sour cream and cheese. I sometimes add avocado & Babe loves to top his with hot sauce! You could also do tortilla chips or Fritos, the possibilities are endless. 

I have never met someone who doesn’t like this chili, it’s my go-to whenever we have company over. It makes your house smell like heaven and is always a hit. Our guests always leave asking for the recipe! 

Click here to Pin this recipe

I don’t know about y’all but I’m secretly happy that Halloween is on a Monday this year. We were able to celebrate this weekend, dressed as a fortune teller, and now we can spend Monday night with scary movies, leftover chili and passing out candy to the trick-or-treaters. How are you spending your Halloween?! 

Thanks so much for stopping by, I hope this chili becomes a family favorite for y’all just like it has for us. xo

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