Go Back

Lori's White Chicken Chili

Author: Mrs Happy Homemaker


For the chili:

  • 3 tablespoons olive oil
  • 3 pounds boneless skinless chicken breasts, cubed
  • 3/4 cup chopped onion
  • 3 cups chicken broth
  • 3 4oz cans chopped green chiles, undrained
  • 3 14.5oz cans great northern beans, undrained
  • salt to taste

For the Spice Blend:

  • 3 teaspoons garlic powder
  • 3 teaspoons ground cumin
  • 1 1/2 teaspoons dried oregano leaves
  • 1 1/2 teaspoons dried cilantro leaves
  • 1/2 rounded teaspoon ground red pepper


  • Heat oil in a 5 quart saute pan over medium heat. Add chicken, stirring often, until chicken is cooked through. Remove chicken to a 5 quart or larger dutch oven. Cover, and keep warm.
  • Add the onion to the drippings in the saute pan, and cook over medium heat for 3 or 4 minutes. Stir in broth, green chiles, and spice blend; simmer uncovered for 30 minutes. Pour this over the chicken that's in the Dutch oven, and add the beans.
  • Cover and simmer for at least 10 minutes. Salt to taste. Garnish with Monterey Jack cheese, sour cream, and onions if desired. Serve with corn bread or corn chips.