Looking for a flavorful Chili Recipe?


Now that it is fall I am dusting off my favorite recipes for homemade soups (like the Beef Barley Soup Recipe I recently posted) Stews and of course Chilis. After all this the season. Tonight, I made my favorite White Chicken Chili for my family.  As much as I love the traditional chili recipe I grew up with, as I got older I came to LOVE Chicken White Chili! This is a really easy recipe that is savory and extremely healthy. I may just ned to make this again on Halloween night (a Hot Chili Dinner before heading out trick or treating was a family tradition in my home growing up. My mother’s reasoning was that since we were going to go out into the cold AND get loaded up on sugar, then at least she could feed us something nice and hot as well as healthy first.)



  • 3 Tbs. Olive Oil
  • 7 Garlic Cloves, minced
  • 1 1/2 Medium onions, diced
  • 1 1/2 – 2 Lbs of Chicken, diced
  • 1 1/2 cup Chicken Broth
  • 1/4 tsp Cumin
  • 1/2 tsp Coriander
  • 1/2 tsp Oregano
  • 1/4 tsp Red Pepper Flakes
  • 2 cans White Kidney Beans (cannellini beans), drained
  • 16 oz bottle/can of Salsa Verde
  • 1 can Italian Stewed Tomatoes
  • 1 can Whole kernel Corn, drained
  • Salt and Pepper to taste (fresh ground is best)


South Western White Chicken Chili



  • In deep Pan with Oil and saute sauté the diced onion, and minced garlic in the olive oil until translucent.
  • Add to the onions and garlic the diced chicken and stir until the chicken is fully cooked.


  • While chicken is cooking pull out a large pot and combine the salsa, chicken broth, and spices.
  • Bring the pot to a boil and let simmer for 10 minutes.


  • Pour the chicken, onion, and garlic mixture into the pot with the salsa, chicken broth, and seasonings. Add to the pot all the remaining ingredients, (drained can of corn, drained cans of White beans, full can of stewed tomatoes. Season with salt and pepper to taste. Simmer another 10-20 minutes.


  • Add to the pot all the remaining ingredients, (drained can of corn, drained cans of White beans, full can of stewed tomatoes.)
  • Season with salt and pepper to taste and then simmer another 10-20 minutes


**Since the Salsa Verde flavor is one of the more dominant flavors in the chili you will want to make sure you choose a good one to use. I used Guy Fieri’s Green and Mean salsa and it turned out perfect. The salsa was flavorful without being (HOT). 


If you liked this post you might also like these: (click on the photos to go to the posts)

Hearty and Delicious Beef Barley Soup  Easy and Delicious Lemon Poppyseed Muffins

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