This spicy white chicken chili is easy to make and has a really nice kick and amazing flavor! It’s loaded with tasty ingredients… onions, jalapenos, garlic, white and black beans, canned green chilies, diced tomatoes, shredded chicken, cilantro, and all the chili recipe spices. You actually cook the chicken breasts in the chili so it gives an extra delicious flavor to the chicken as well as the chili. And if there are any leftovers – it freezes perfectly!
This recipe comes from a restaurant I frequented when I lived in T-Town (Tulsa, OK) back in my post-college days. The restaurant has since closed but the chili lives on!
I modified the recipe slightly over the years – I think it’s better than ever.
And just so you know I’m telling the truth, I recently entered this white chicken chili in a chili cookoff at my church. And guess what?
Yes, you guessed correctly – it won!!
Thank you City Church for loving my chicken chili recipe as much as I do!
There are so many variations of chili these days I was interested in learning what others said chili really is.
What is chili?
So, what I gathered is that chili is a type of stew made with some combination of peppers, beans, meat, tomatoes, and spices. Exactly what ingredients go into it is varied per recipe, but the name comes from the chili peppers used in nearly all versions. As you can imagine there are many regional recipes and traditions when it comes to chili.
And of course, there’s an ongoing debate about the “correct” way to make it. Many people argue that it should not include beans or tomatoes, as these are not considered part of the “traditional” recipe. Others argue that chili peppers are the only required ingredient, and include a variety of other additions, such as beer, wine, whiskey, and chocolate.
Personally, I like to argue less and eat more. So I say bring on all the variations of chili and let’s eat!
And since I’m not one discriminate I have MANY tasty chili recipes I love to make. There’s so yummy you need to try them…
Other Chili Recipes
How to make chicken chili?
- In a large pot, sauté the onions and Jalapeños for 8 minutes or until the onions almost look clear.
- Add the chopped garlic and sauté for one minute.
- Stir in the spices and let them cook for about one minute. This will toast them and release all their flavor.
- Add in the remaining ingredients turn the burner to medium-high heat, bring the chili to a simmer, reduce the heat to medium, and cook for 25 minutes, stirring occasionally.
- Turn the burner down to medium-low and remove the chicken from the chili and let it rest for 5 minutes. Shred the chicken using two forks. Add the chicken back into the chili and cook for 5 more minutes.
- Ladle the chili into bowls and top with chopped green onions, chopped cilantro, diced tomatoes, chopped jalapeños, cheese, and sour cream. Enjoy!
This chili recipe is definitely a winner! With so many hearty ingredients and tons of Mexican flavors.
But don’t take my word for it, invite some friends over and whip up a pot of spicy white chicken chili, because soup’s always warmer with good friends!
Yield: 10 Servings
Spicy White Chicken Chili
Easy to make with some really nice kick!
Prep Time
15 minutes
Cook Time
35 minutes
Total Time
50 minutes
Ingredients
Soup Ingredients:
- ⅓ cup jalapeños, diced (seeds removed for less spice)
- 2 yellow onions, chopped
- 5 cloves garlic, minced
- 2 tablespoons cumin
- 2 tablespoon dried oregano
- 1 tablespoon chili powder
- 2 teaspoons coriander
- 1 teaspoon salt and pepper, more to taste
- 2 tablespoons tomato paste
- 3 14.5 ounce cans Great Northern beans
- 2 14.5 ounce cans Black beans
- 4 cups chicken broth
- 1-2 tablespoons Tabasco sauce
- 2 tablespoons Worcestershire sauce
- 28 ounce can diced tomatoes
- 4 small cans of green chilies
- 2 pounds boneless skinless chicken breast
- ½ cup chopped cilantro
Optional for serving:
- Chopped green onions
- Chopped jalapeños
- Chopped cilantro
- Diced tomatoes
- Shredded Monterey Jack or cheddar cheese
- Sour cream
Instructions
- In a large pot, sauté the onions and Jalapeños for 8 minutes or until the onions almost look transparent.
- Add the chopped garlic and sauté for one minute.
- Stir in the spices and let them cook for about one minute. This will toast them and release all their flavor.
- Add in the remaining ingredients turn the burner to medium-high heat, bring the chili to a simmer, reduce the heat to medium, and cook for 25 minutes, stirring occasionally.
- Turn the burner down to medium-low, remove the chicken from the chili, and let it rest for 5 minutes. Then shred the chicken using two forks. Add the chicken back into the chili and cook for 5 more minutes. (If the seems too thick at some water or more chicken stock.)
- Ladle the chili into bowls and top with chopped green onions, cilantro, diced tomatoes, jalapeños, cheese, and sour cream. Enjoy!
Nutrition Information
Yield
10
Serving Size
1 grams
Amount Per Serving
Calories 421Total Fat 9.3gUnsaturated Fat 0gCholesterol 50.8mgSodium 1270mgCarbohydrates 50gSugar 7.1gProtein 34g