White Chicken Chili

Recipe By

South Your Mouth

"A white chicken chili recipe with slow-cooked creamy great northern beans, tender chicken and tons of southwest flavor!"

Prep Time

20 minutes

Cook Time

2 hours 30 minutes



396 White Chicken Chili Square 1 397 White Chx Chili Collage


  • 1 20-oz. bag Hurst’s Great Northern HamBeens®

  • 6 cups chicken broth

  • 1 1/2 cups water

  • 1 large onion, diced

  • 4 large bone-in, skin-on chicken breasts

  • 1/2 teaspoon black pepper

  • 1 4.5-oz. can green chiles

  • 2 teaspoons cumin

  • 2 teaspoons garlic powder

  • 1 teaspoon salt

  • 1 1/2 teaspoons dried oregano

  • 1/4 teaspoon white pepper

  • 1 cup chopped fresh cilantro

  • Monterrey Jack cheese, shredded (to serve)

Cooking Directions

  1. Combine beans (with seasoning packet), chicken broth, water and onion in a large pot or Dutch oven and stir well. Arrange chicken breasts on top of beans then sprinkle with black pepper. Heat until boiling then reduce heat and simmer, covered, for 1.5 hours. Remove chicken, cover tightly and set aside.
  2. Add green chilies, cumin, garlic, salt, oregano and white pepper then stir well. Cover and continue cooking for 30 minutes or until beans are tender.
  3. Remove skin and bones from chicken then chop or shred chicken into bite-sized pieces. Add chicken to chili and continue cooking for 15 minutes. Just before serving, stir in fresh cilantro (save a little to garnish if desired).
  4. Serve with shredded Monterrey Jack cheese. Sliced avocado and/or sour cream would be great additions too!