White Chicken Chili


  • 1 teaspoon extra virgin olive oil
  • 1 medium onion, peeled and diced
  • 1 yellow pepper, seeded and chopped
  • 1 tablespoon jalapeño chile, minced
  • 1½ teaspoon ground cumin
  • 1 can cream style corn
  • 1 can mild or hot chilies, diced
  • 2 cups whole milk
  • 1 can navy beans, rinsed and drained
  • 2 cups chicken breast, cooked and shredded (rotisserie works great!)
  • 1 cups shredded white cheddar cheese
  • Salt and pepper to taste


  1. In a large saucepan combine oil, onion, pepper, and jalapeño chile. Stir often and over high heat until limp, about 3-4 minutes.
  2. Add cumin, corn, green chilies, milk, and beans. Bring to a boil, reduce heat and cover. Simmer, stirring to blend flavors for about 10 minutes.
  3. Stir in chicken and season with salt, pepper, and a dash more cumin.
  4. Serve with shredded cheese, sour cream, and cilantro.

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