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 few 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 White Chicken 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, plus it’s not too heavy and you can really enjoy it year round!
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This white chicken chili isn’t a one pot, dump and go recipe but trust me it’s still very easy and delicious! My whole family makes this recipe and now so many of my friends do as well. My mom has had it scribbled on a torn piece of paper for so long and I’m glad to finally introduce this recipe to the world. Once you have this once, this white chicken chili will be a staple in your house!
Ingredients
- 2 Chicken Breasts (can be frozen or raw)
- 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
Instructions
- Boil chicken & shred/chop.
- In a large pot, bring beans, corn, chicken broth and cream of chicken to a boil.
- In a separate skillet, melt butter. Once melted, add green chiles, onions and garlic. Simmer for 5 minutes.
- Add chile mixture, chicken and all spices to the pot of beans & corn.
- 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.
This white chicken chili is 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!
Wanting more soups and chilis to add to your recipe book? Check out my easy Chicken Enchilada Soup!
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