White Chicken Chili

"Great for those cool fall nights!"
photo by 2Bleu photo by 2Bleu
photo by 2Bleu
photo by CoffeeB photo by CoffeeB
Ready In:
1hr 30mins




  • In a large soup pan combine water, 1 tsp cumin, lemon pepper, and chicken breasts. Bring to a boil, then cover and simmer until chicken is cooked (30-45 minutes).
  • Remove chicken from pot and shred or cut into bite-sized pieces.
  • Remove fat from broth, then put broth and chicken back into soup pot.
  • Heat olive oil in a skillet. Add minced garlic and chopped onion and saute until onions are tender.
  • Add onions, corn, green chilis (undrained), 1 tsp cumin, and lime juice to the soup pot and bring the entire mixture to a boil.
  • Add beans (undrained) and cook until heated through.
  • To serve, put some crushed chips and shredded Monterey Jack cheese in a bowl, then spoon chili over top.

Questions & Replies

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  1. If there is such a thing as a light chili this is it. The flavors are bright and lovely and it didn't sit heavy in the tummy after lunch. I made a half recipe of the chili and 4 corn muffins (not sweetened) for an excellent mid-day munch and have leftovers and 3 muffins for tomorrow (or maybe tonight?). I'm so glad that I tried this :D.
  2. This is very good! I love chicken chili and this was very tasty. I did reduce the lime a bit for personal preference but other than that, I made it exactly as stated. Thanks for sharing!
  3. DH absolutely loved this! I did make one significant change, and that was to add a can of diced tomatoes to the mix as without it, it just didn't look appealing. Subtle changes are that I used regular corn, and jalapeno for the green chilis. I had leftover cooked chicken, and so by making this super easy by just adding everything into the pot and slow cooking on the stovetop to thicken and intensify the flavor. I left out the cheese and dh said it didn't need it, it was perfect and he's already gone back for seconds! Thanks loof, for another souper recipe! :)
  4. This was a yummy chicken chili. I made it in the crock pot, so left out the oil. I also increased the garlic, cumin and lime. These are all solid flavors that work well together.
  5. What a great keeper recipe for me since I don't eat red meat. This is wonderful Loof. It's my first attempt at whitechicken chili as I have been eyeing the recipe for some time now but never took the plunge. I didn't think I'd be disappointed and I sure wasn't. The only thing I omitted from your recipe directions was for the green chilies and that was purely the rest of the family's preference. TY for posting this gem. Tagged for the Photofourm~


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