White Chicken Chili

It’s that time of year here in Kansas. Changing from needing a tank top to long johns almost overnight. This chilly weather calls for chili soup. Ever since I was a kid, white chicken chili was a favorite. Maybe it was because my mom spoiled us rotten by adding teeny-tiny star pasta pieces to the chili but who knows! Years later, I still have a soft spot for white chicken chili, especially this time of year.

Makes: 6 servings


2 tablespoons olive oil

1 medium sweet yellow onion, diced

1 teaspoon garlic, minced

2 cans Great Northern Beans, 15.5 oz each

4 ounce can green chiles

12 ounce bag frozen corn

32 ounces chicken broth

2 cups chicken, cooked and cubed

1 teaspoon cumin

1 teaspoon oregano, dried

1/2 teaspoon cayenne pepper

Salt and pepper to taste

Pepper Jack cheese, shredded


  1. Heat olive oil in dutch oven on the stovetop over medium heat. Add onion and cook for 3-5 minutes, stirring occasionally. Add garlic and cook for an additional minute.
  2. Add beans, chiles, corn, broth, chicken and spices. Season with salt and pepper to taste.
  3. Reduce the heat to low and cover dutch oven. Cook on low heat for an hour.
  4. Top with a sprinkle of Pepper Jack cheese to serve.


  1. This recipe can also be prepared using a crockpot. Simply cook the onion and garlic in a skillet as directed and transfer to the crockpot with all other ingredients to slow cook all day.

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