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Spicy White Chicken Chili


Rate this recipe 4.3/5 (2 Votes)


  • 1 lb. of chicken (about 3-4 breasts), cubed
  • 3-4 Tablespoons butter
  • 1 cup celery, chopped
  • 1 medium onion, chopped
  • 5 cloves of garlic, minced
  • 7 oz can of chopped green chiles
  • 4 teaspoons ground cumin
  • 1 teaspoon paprika
  • 3 teaspoons dried oregano
  • ½ teaspoon cayenne pepper
  • 3 (16 oz cans) Great Northern beans (undrained)
  • 3-5 cups of chicken broth (depending on the consistency you prefer)
  • 3 cups of Monterey jack cheese


Level of difficulty Average
Cost Average budget


Step 1

In a large stock pot, melt 3-4 Tablespoons of butter. Add in cubed chicken and cook over medium heat just until the outside is white.
Add in chopped onions & celery. Sauté over medium heat for about 10 minutes or until very tender.
Add in the garlic, green chiles, cumin, paprika, oregano & cayenne. Stir until well combined. Sauté for about 2 minutes
Add in the beans and chicken broth (add in enough broth to reach the consistency you prefer. I added in 4 cups)
Taste the broth. Add in salt & pepper to kick up the taste more if desired.
Ladle into a bowl and sprinkle on a lil more cheese.

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  • 2 chicken breasts
  • 1/2 cup of tomato sauce
  • 1/2 cup of chives, chopped
  • 1 tsp. of Mexican spice mix
  • 4 Tortillas
  • Cheddar
  • Salt, to taste


  1. Put shredded chicken breast, tomato sauce, chives, and mexican spice mix in a bowl and mix together.
  2. Lay out the tortillas. Place a slice of cheddar in the center, and cover with the chicken mix.
  3. Fold up tortillas, and heat in a frying pan until golden.
  4. Enjoy!

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White Chicken Chili White chicken chili