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The Best White Chicken Chili

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“This is the first recipe I ever tried for white chili, and it is the best one I have ever found. I found it in a cookbook called So Fat, Low Fat, No Fat, but don't let that fool you. The chili may be low on fat but it has a fantastic flavor and always gets raves every time I make it. This is not the exact recipe in the book, as I have made a few minor adjustments to make it a little easier.”
READY IN:
1hr 35mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. In a 5-qt stockpot, combine water with the lemon pepper, 1 tsp ground cumin, and olive oil.
  2. Bring to a boil.
  3. Add the chicken breast halves and return to a low boil, then reduce the heat to low and simmer 20-30 minutes or until the chicken is fork tender and the juices are clear.
  4. Remove the chicken from the broth and cut into bite-size pieces, then return it to the broth.
  5. Add the garlic, onion, corn, green chiles, 1 tsp ground cumin, lime juice, and Great Northern beans to the broth.
  6. Bring to a boil.
  7. Simmer until thoroughly heated, about 45 minutes.
  8. To serve, ladle into soup bowls and sprinkle cheese on top.
  9. Refrigerate any leftovers; this chili is usually even better heated up the next day.

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