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White Chicken Chili


  • 18 ounces cooked chicken meat

  • ¼ cup vegetable oil

  • 1 yellow onion, small dice

  • 2 large garlic cloves, minced

  • 1-4 ounce can green chilies, drained

  • ½ cup of corn

  • 2 Tablespoons chili seasoning

  • 6 cups chicken stock

  • 2 cans pinto beans, drained

  • 8 ounces cream cheese, tempered

  • Salt and pepper to taste

  • Cheddar Cheese and fresh cilantro to garnish


  1. Place a large stock pot or Dutch oven over medium high heat, add the oil.

  2. When the oil is hot, add the onion, corn, and green chilies and stir well

  3. As the vegetables are sweating, add the chicken meat, salt, and pepper, and stir well. Cover and let cook about 5 minutes

  4. Add the chili seasoning, fresh minced garlic and more salt and pepper, turn down heat and let simmer for about 5 minutes

  5. Pour 4 cups of the chicken stock into the pan and stir well, turn heat up and bring to a light rolling boil

  6. Add the tempered cream cheese, and using a whisk, blend the cream cheese into the mixture until it is a smooth consistency

  7. Add the drained beans and mix well

  8. Turn heat to low and let simmer for about 20 minutes uncovered, stirring occasionally, until the chili thickens just a bit

  9. Add more salt and pepper as needed, and serve hot with cheddar cheese and fresh chiffonade cilantro on top

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