This is an easy, but tasty, white chicken chili recipe you can make either with a couple of chicken breasts or ground chicken. I’m sure it would be great with chicken sausage, too—I plan to try that! I’ve adapted this recipe from one I found on

  • Yield: 4-6 servings depending how hungry you are!
  • Difficulty: Easy
  • Total: 1 hour or less
  • Active: 30 minutes or so

Ingredients (18)

  • 1.25 pounds ground chicken OR 2 boneless, skinless chicken breasts, cubed
  • 1 can small, white beans, rinsed
  • 1 small onion, diced
  • 1 10-oz. box frozen corn
  • 1 bell pepper, diced
  • 1 cup white wine (I use Chardonnay)
  • 2 cups chicken broth (1 can if you don’t have stock)
  • 1 teaspoon cumin
  • 1 teaspoon white pepper
  • 1 teaspoon adobo
  • 1/2 teaspoon salt
  • 1/2 to 1 teaspoon hot sauce
  • juice of 1 lime
  • 1/2 cup sour cream
  • 1/2 cup shredded cheese (cheddar or Monterey Jack)–have extra cheese on hand for serving atop each bowl of chili
  • olive oil to coat the bottom of the saucepan
  • tortilla chips for serving
  • NOTE: If you want to spice this up, slice a chipotle in adobo


  1. Heat olive oil in large pot (one you would use to make spaghetti sauce). Sauté onions.
  2. Add chicken and cook till chicken is not pink.
  3. Add chicken broth, cumin, white pepper, adobo, salt, hot sauce and lime juice. Bring to a boil. If you’re seeking heat, add the chipotle in adobo here.
  4. Add corn, beans, bell pepper and white wine. Cover and reduce heat to simmer for approximately 30 minutes.
  5. Remove from heat; stir in sour cream and shredded cheese.
  6. Top each bowl with crumbled tortilla chips and a little extra shredded cheese.