White Chicken Chili

Yummy in the fall on game day! Better on the second day!

Yield: 6 servings
Community Recipe from


  • 4-6 piece(s) Boneless, Skinless Chicken Breasts poached and shredded
  • 1-2 tablespoon(s) oil
  • 1 bunch(es) celery chopped
  • 1 onion chopped
  • 1 can(s) green chilies Drained
  • 1-2 tablespoon(s) flour
  • 1-2 tablespoon(s) cumin
  • 1-2 pinch(s) salt to taste
  • 1-2 pinch(s) black pepper to taste
  • 1-2 teaspoon(s) garlic salt to taste
  • 1-2 pinch(s) crushed red pepper to taste
  • 2 can(s) Bushes Great Northern White Beans
  • 1 container(s) chicken broth, fat free
  • 1 package(s) Pepperjack cheese shredded
  • 1 bag(s) Oyster Crackers
  • 1 cup(s) raw white onion, optional chopped


  1. Slowly poach chicken in water. Let cool and shred into small pieces, set aside. In a large pot heat oil over med-hi heat. Add celery, stir and cover. Stirring occasionally, cook for 3-5 minutes or until desired tenderness. Add onion and cook for 2 minutes, stirring occasionally. Add flour, green chilies and cumin, stir till well mixed, mixture will be slightly lumpy. Add seasonings, broth and beans, mix well. Bring to a boil and then reduce heat to low and cook for 10 minutes. Add shredded chicken and cook 3-5 minutes more. Then remove from the heat, add 1-2 cups of cheese for extra creaminess! Serve additional cheese on side along with crackers and onion. Sour cream can also be a great addition!
September 2011

This recipe is a personal recipe added by awhalen and has not been tested or endorsed by MyRecipes.

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