White Chicken Chili

15 Sep

Fall in North Dakota is the best time of the year. The weather is crisp, friends try to soak up every moment of being outside until it snows, and it is the best time to make a big pot of chili. My favorite chili is a hearty, spicy, filling White Chicken Chili, I made a big pot of it yesturday and it was delicious!

Please excuse the poor quality of my picture- I am hopefully getting a new camera very soon!

White Chicken Chili

For this recipe you will need-

  • One rotisserie chicken, hand pull the chicken breast until you have approx. 2 cups of chicken
  • 1/4 of a white onion chopped small
  • 1 can [14-16 oz] cannellini beans
  • 2 ears of fresh sweet corn, cut off the cob but NOT cooked
  • 1/2 stick of butter
  • 1 can of chicken broth [16oz]
  • 1 tbsp cayenne pepper
  • 1 tbsp cumin
  • salt & pepper to taste

For Garnish

  • Sour Cream
  • Colby Jack Cheese
  • Lime juice
  • Jalapenos
  • You could add whatever you like to the top of this!


In a large crock pot or large stockpot, drop 1/2 a stick of butter until melted. Toss in onion & beans and sauté until onion is cooked trough. Add the corn and mix. Slowly stir in the chicken broth to the mixture and start simmering. After about 3 minutes add the chicken, cumin, and cayenne pepper. Let simmer for a few minutes and then add one cup of water. Let the chili simmer for an hour, stirring every few minutes. You can serve it same day, store it in the fridge for lunches, or freeze adding salt and pepper to taste. Enjoy this chili with garnishes like sour cream, cheese, etc.  Enjoy!


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