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“This is a wonderful white chicken chili that is super easy to prepare and really yummy. It's a great change of pace during the winter once your family starts to become tired of tomato-cased stews and chilies.”
5hrs 30mins

Ingredients Nutrition

  • 1 lb chicken, cut up into small chunks (I like to use boneless breasts for their "ease" and lower fat content)
  • 1 cup chopped onion
  • 1 (16 ounce) can chicken broth
  • 2 garlic cloves, chopped finely
  • 2 teaspoons cumin seeds (ground will not withstand long cooking as well)
  • 12 teaspoon dried oregano leaves
  • 3 (15 ounce) cans white beans, drained and rinsed (great northern or cannellini)
  • 2 12 cups chopped bell peppers (you may use green, yellow, or red or a combination of the three which is what I do)
  • 1 jalapeno pepper (you may want to do more or less depending on how much "heat" you like)


  1. In a 4 or 6 quart crockery cooker combine the chicken, onions, chicken broth, garlic, cumin and oregano.
  2. Let cook awhile on low (approx 3-5 hours, depending on your schedule).
  3. Add drained beans.
  4. Now here is the important part if you don't want mushy chili. Add the bell peppers and jalapeño peppers (if using) no earlier than the last hour or hour and a half before serving.
  5. Top each serving with shredded Monterey jack cheese and or broken tortilla chips if desired.

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