White Heat Chicken Chili

READY IN: 1hr 15mins
Recipe by FolkDiva

This is NOT a copycat recipe.....I'll take this over the 'real thing' anyday...but I found it after the local Don Pablo's closed and I was desperately searching for a 'copycat' of their White Chicken Chili (which is actually very good white chili!). ..... never found one that fit the bill, but my sister sent me this recipe and I fell in love with it. It has some similarity to the Don Pablo's version, but I actually find it to be so much more hearty and flavorful! I make this at least every couple of months now, no matter the time of year. It has a LOT of heat, but the sour cream added at the end helps tone it down. You can also use a milder pepper (could use mild green chilis, roasted, skinned and chopped) if you or yours are not fans of spicy food.

Top Review by infogeek

This was delicious. I had to sub a can of hominy for 1 can of the beans, and rice vinegar for the lime juice since I lacked those 2 ingredients. Still was great. The hominy actually gave it an interesting texture too. I'm glad that you warned us about the smell while cooking; my husband was put off by it, but pleasantly surprised when he tasted the final product. Thanks for a different white chili recipe. Will make it again!

Ingredients Nutrition


  1. Heat olive oil in large sauté pan over medium heat.
  2. Add garlic, onions, and chicken. Sauté for 10-15 minutes or until chicken is no longer pink. Set aside.
  3. In a large stock pot combine chicken broth, cumin, coriander, ground white pepper, lime juice, jalapeno peppers and bring to a boil.
  4. Reduce heat to medium-low, cover with lid, and let simmer for 10-15 minutes. (The aroma of this soup base is very pungent -- don't let it scare you! Once it's all put together, the base blends beautifully with the other ingredients, mellows out a bit and creates a wonderful flavor.).
  5. Add the chicken, garlic, and onion mixture, plus the corn, beans, bell pepper, and beer.
  6. Cover and let simmer for approximately 30-35 minutes.
  7. When finished, remove from heat and stir in the sour cream and fresh cilantro.
  8. Garnish each bowl with the shredded pepper jack cheese and/or pico de gallo and serve with tortilla chips. Enjoy!

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