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White Chicken Chili (video)


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Submitted by Heather Bilyeu


  • 1 Tbsp olive oil
  • 1 onion, diced
  • 4 garlic cloves, minced
  • 2 4 oz cans green chiles
  • 2 tsp ground cumin
  • 1 ½ tsp dried oregano
  • ½ tsp white pepper
  • ¼ tsp cayenne pepper
  • 1 whole chicken, 2–3 lb
  • 4 (16 oz) cans of Great Northern white beans, undrained
  • 8 C water
  • Salt and pepper to taste
  • Optional toppings: grated Monterey Jack cheese, sour cream, avocado and cornbread


Heat oil in a large pot over medium-high heat. Add onions and saute until translucent. Stir in garlic, chiles and spices. Saute 2 minutes. Reduce to medium heat, and place chicken in the pot with sauteed veggies. 

Add undrained beans and water. Bring to a low boil for 30–40 minutes, until the chicken is fully cooked and falling off the bone. 

Remove the chicken, discard the bones and skin, and shred the meat. 

Reduce heat and add the shredded chicken. Simmer for another 10 minutes, and season with salt and pepper to taste. Serve with your favorite toppings. Serves 10–12. 

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