Favorite White Chicken Chili - Life, Love, and Good Food

8 servings
40 min

Our family’s Favorite White Chicken Chili is a hearty creamy soup perfectly seasoned with just the right amount of spice from cumin, oregano, cayenne pepper, and green chilies. Serve the easy white chicken chili recipe topped with shredded Monterey Jack cheese, sliced green onions, and cilantro and a side of tortilla chips for dipping.

I’ve been making this delicious soup for many years, and in fact, it was one of the very first recipes that I posted when I started my blog.

The recipe originally came from one of our favorite local restaurants, Calhoun’s, and is still the most popular soup on their menu.

Another thing I love about this chili is that it is so EASY to prepare. Often, I’ll toss the ingredients into the Crock Pot in the morning and let it simmer all day for a quick-fix dinner after work.

Sometimes I also like to serve this chili chicken with homemade Mexican Cornbread Muffins (I keep a stash in the freezer for the Winter months).

Don’t feel like you have to add a lot of toppings, because this chili is delicious all on its own!

Favorite White Chicken Chili - Life, Love, and Good Food
Recipe details
  • 8  servings
  • Prep time: 15 Minutes Cook time: 25 Minutes Total time: 40 min
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  • 1 large onion, chopped
  • 1 tablespoon vegetable oil
  • 2 cloves garlic, crushed
  • 4 oz. can green chilies, diced
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon cayenne pepper
  • 2 14.5-oz. cans chicken broth
  • 3 cups chicken breast, cooked and chopped
  • 3 15-oz. cans white Northern beans, drained
  • 1 cup Monterey Jack cheese, shredded

Heat oil in large saucepan over medium low heat. Sauté the onion until tender. Add garlic, chilies, and spices. Continue to cook and stir the mixture for 2-3 minutes.
Add chicken broth, chopped chicken, and beans. Bring to a boil; reduce heat. Simmer 15 minutes, stirring occasionally.
Remove from heat. Slowly stir in the cheese until melted. Serve with your favorite cornbread or tortilla chips.
  • Original Recipe by Calhoun's Restaurant in Knoxville, TN.
Sheila @ Life, Love, and Good Food
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  • Pam Pam on Oct 25, 2021

    I make something very similar but tear up tortillas and put the strips into the dish while it cooks.