White Chili

"This is a great winter chili that everyone will love. My neighbors kids love it so much they eat it for breakfast! Super easy and so delicious."
photo by CandyTX photo by CandyTX
photo by CandyTX
Ready In:




  • Mix water, lemon pepper and cumin seed in large saucepan and heat to a boil.
  • Add chicken breast halves, reduce heat to low, cover and simmer until chicken is fork tender and juices run clear, about 20-25 minutes.
  • Remove chicken from pot and cut into 1 inch pieces.
  • Add chicken back to liquid in saucepan.
  • Heat olive oil in skillet and cook onions and garlic for a minute or two and then add to saucepan with the chicken.
  • Stir in corn, green chilies, ground cumin and lime juice and heat to a boil.
  • Add beans and cook until thoroughly heated.
  • To serve- place crushed tortilla chips and some shredded cheese into each bowl and ladle hot soup over them.

Questions & Replies

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  1. Kitchenette
    Very good, though the flavors didn't really pop until we added liberal amounts of salt, pepper, and fresh-squeezed lemon juice at the table. I used dried beans and fresh corn and anaheim and jalapeno peppers rather than canned or frozen. Served with jack cheese, tortilla chips, and avocado slices.
  2. gigglesmurf
    Delicious and easy!<br/><br/>Used a few of the suggestions from commenters: 2 c. of chicken broth instead of water, about 5 oz. of chilis and a can of mild Rotel. Otherwise, stuck to the recipe.
  3. MilliMoMo
    This was good, and the family enjoyed it, but I didn't find it to be very exciting. Then again, I substituted a few ingredients. Frozen white corn and cumin seeds are two ingredients I've never seen in a grocery store.
  4. Tara AKA Mommy
    This white chili is wonderful! My variations were: I added Sazon Goya seasoning, and I didn't have lemon pepper seasoning so I used garlic pepper seasoning, and I added a cube of dried cilantro to the boiling water.
  5. sastigall
    My family was skeptical about this recipe but soon changed their minds once they tried it. It is certainly a keeper.


  1. gigglesmurf
    Delicious and easy!<br/><br/>Used a few of the suggestions from commenters: 2 c. of chicken broth instead of water, about 5 oz. of chilis and a can of mild Rotel. Otherwise, stuck to the recipe.
  2. Jamey
    I loved this chili! I kept getting requests for my chili but wanted something different so I thought I'd try this recipe and it was terrific! As others, I substituted chicken broth for the water and added a little more lime juice (not on purpose -lol) but it was great! I also served it with cilantro, crushed tortilla chips, and sour cream. I can't wait to eat the leftovers! Thanks!
  3. Alisa Lea
    Oh this is good! The smell while it was cooking had everybody in the house asking when dinner would be ready. I used chicken broth instead of water and Navy beans in place of great northerns since that's what my grocery store had. I think next time I'll try Pepper Jack cheese for a little extra heat. This is going to become a regular meal around here.
  4. Tawntress
    We love this recipe. Instead of water I used chicken broth. We put the chili in a bowl with a small flour tortilla at the bottom. We had sour cream, cheese, black olives, fresh cilantro, and tortilla chips to add. The flavor was amazing. Not a big fan of corn so we left it out. Family has asked for it again and again.
  5. Joel Keen
    Recipe is great "as-is" for most folks, but I like it hot. I added fresh roasted peppers (Poblano, New Mexico and Mirasol) to the mix instead of the canned chiles, and omitted the corn. We ate it with wheat crackers instead of corn chips, and I should have fixed more!


I am a recent widow and am trying to find my way in life without my DH. I am blessed with many great friends and my sister and brothers who I love very much. I love to cook to entertain and feed my friends and family whenever I can. My interests are running, tennis and working out. I have a crazy little cat named Lucy who keeps me entertained - that is her picture you see on my page.
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