White Chicken Chili


This Friday marks The Great Chili Cookoff at church, and I’ve decided I’m totally breaking tradition. Instead of popping my head into the party with a big bowl of fiery red stuff, I’m going to waltz on in with a pretty pot full of white chicken chili.


Of course, with a pot such as that, and a recipe such as this, I’m going to have to do some serious outfit coordination. One can not walk into a church Chili Cook-Off with a bowl of white chili without making a statement.

I think my statement shall be, “white is the new red.”

That’s catchy, no? It sounds like the sort of thing you’d hear on a Superbowl commercial. It sounds like it’s got jingle potential. It sounds like the sort of statement that will get church ladies chittering.

Then again, it also sounds like the sort of statement that would see me wearing white after Labor Day. Uh-oh. I can’t very well make a statement that indicates my uber-fashion cluelessness.

And, anyway. Who wants to wear white shoes to any sort of party, when there are red shoes to be had?

That’s it. I’m officially changing my statement. It shall now be, “Eat your own dagummed chili.”

Because, now that I’m wearing my red shoes to the party, I’ve got enough attitude to admit.


I don’t plan on sharing a single bite.



White Chicken Chili


2 strips thick-cut bacon, cut into small pieces
1/2 sweet onion, diced
8-10 cloves roasted garlic (or 3 cloves of fresh garlic), chopped
1 (4 ounce) can green chilis
1 (15 ounce) can Northern beans
1 chicken breast, cooked & shredded
4 cups chicken broth
1/2 cup sour cream
1/3 cup white corn
1/2 cup manchego cheese (or monterey jack), grated


In a large pot, saute the bacon pieces until cooked (but not quite yet crispy). Add in the diced onions and garlic and cook with the bacon over medium high heat until the softened, about 3-5 minutes. Add the green chilis, beans, and chicken then dump in the chicken broth. Stir over heat until the soup becomes very hot, but isn't quite boiling. Stir in the sour cream and corn. Continue stirring over medium-high heat until the cheese melts. Serve right away & enjoy!


What’s your favorite recipe for chili?
Since we’ve already gone and eaten up this pot of White Chicken Chili, I’ve got to come up with a great pot of something for the church chili cook-off. Suggestions divinely adored.

15 Responses to “White Chicken Chili”

  1. Joseph's Grainery Recipes says:

    Oooh…I might have to try this for my hubby's office chili cook-off on Friday! They always have a most unusual category…this could win it in a good way. :)

    Here's my favorite, you'll see it's called chicken tortilla soup, but it's more of a chili than anything else. It's always a home run no matter the crowd…

  2. Angie says:

    Maybe I missed this, but how much shredded chicken do you add?? I didn't see it in the recipe. Thanks :).

  3. connie k. says:

    I don't have any chili recipes to share, but wear your red shoes to the party! You can say that you're coordinating the shoes with the red roofs of the houses on your chili pot. Good luck on the chili cook-off!

  4. Shelley says:

    This looks so yummy. I'm going to bring it to a Halloween potluck this weekend! Thanks for sharing!

  5. Cajun Chef Ryan says:

    Yeah, these WCC are great! I did one about 18 months ago, still fond memories of when I made that great stuff! You captured the essence in these great snaps!

  6. marla {family fresh cooking} says:

    You crack me up – now you need another recipe for the cook off?? This white chili looks like a new trend you sassy gal you. Must try this recipe, perhaps my kids won't stain their clothes as much 'cause it's not red.
    Here is a Pumpkin Curry that perhaps you can dub a chili—-shhh I won't tell anyone!


  7. Aimee says:

    Hilarious post.

    I just made a triple batch of our favorite chocolate-chip chili with chorizo. Yowsas!


  8. Jess says:

    This recipe look soooo tasty! I'm always on the lookout for a unique chili recipe. It's hard to find good chili since moving to the UK 2 and a half years ago =[

    I'm more of a "throw lots of beans, shredded meat, canned chopped tomatoes, tomato puree, diced chilies, sweetcorn, onions, garlic, crushed dried chili, cumin, ground coriander, cilantro, chili powder, whatever else looks good into a crock pot until it tastes good" kind of person.

    Oh and just so you know, Winter Whites are in fashion this season!

  9. Hilarie says:

    Just wanted to let you know that I have salivated over all your lovely recipes and never made one…UNTIL NOW! Made this for a Halloween party on Saturday and it was a HIT!!! LOVE, LOVE, LOVE it!
    Thanks for the recipe!
    And may I be so bold as to mention how much I miss seeing what the food "thinks" now that you are getting published elsewhere also? Hope to see some commentary from the comida again occasionally at least….

  10. theUngourmet says:

    I am crazy for soup! This looks fantastic and I just adore your blue bowl!

  11. Kim says:

    Just made this tonight – it was FABULOUS!!!! My family loved this "chili" and I can see it showing up on our table many more times. Thanks for inspiring us to try something new.

  12. Alzbeta says:

    So good! Perfect for our first snow here in CO. Thanks for the yumminess!

  13. Kelsey says:

    This is one of the most amazing chili recipes i have every made. Making it again tonight for a get together.

  14. Je says:

    Good flavor, added a few shakes of coriander and cumin to give it a little extra. Could have been creamier. Adding extra sour cream in my left overs :)

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