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My Famous White Chicken Chili Recipe

White Chicken Chili Recipe

I was sharing over on Instagram about my famous White Chicken Chili recipe that I love to make and often make in double and triple batches to freeze. Everyone wanted the recipe. I honestly really didn’t have a recipe, so I had to sit down and write it out.

When you are making soup, it’s fun to just use what you have and have fun with it. I often will add things to this recipe too, like chopped peppers, corn, or kale…yes, kale! LOL

The beans I love and use are from my favorite Azure Standard and I also love this free-range chicken broth, it’s the best!

Try your hand and let me know how you like it!

White Chicken Chili Recipe Closeup

White Chicken Chili Recipe

Ingredients:

  • 2 T avocado oil
  • 1 large yellow onion, finely chopped
  • 2 t ground cumin
  • 1 t dried oregano
  • ½ t real salt
  • ½ t cayenne pepper
  • 1 t dried cilantro
  • 4 cloves garlic, minced
  • 1 jalapeno, diced small
  • 3 cups White Northern Beans (you can use canned, but I prefer using organic dried beans and soaking them before use)
  • Two 4.5-oz organic diced green chiles
  • One 16-oz jar organic green salsa Verde
  • 4 cups chicken meat (I typically will roast a whole chicken in the Instant Pot and then debone, put the carcass back in the Instant Pot for 90 minutes to make rich broth)
  • 4 cups organic chicken stock (see above, I use my homemade and fill in with store bought)
  • Fresh lime wedges
  • Avocado

Instructions:

  1. In a large pot, sauté the onion over medium heat in a tablespoon of avocado oil until softened. Add in garlic and jalepeno; sauté for two minutes.
  2. Add in the spices (cumin, oregano, salt, pepper, and cilantro) and let permeate with the onions for about a minute.
  3. Add the rest of the ingredients and bring everything to a simmer.
  4. I love to allow it to simmer for at least two hours to fully bring the flavor alive.
  5. Puree a portion of the chili to thicken it, leaving some of the beans whole. I typically do about 1-2 cups. Return the pureed portion to the pot.
  6. Serve in bowls with a squeeze of fresh lime juice.

I’ll share in another post soon how I love to roast my whole chickens in my Instant Pot and then make broth for my soup right away. It’s the best and so easy!

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