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white chicken chili

White Chicken Chili is a great alternative to traditional beef chili and makes for a tasty and satisfying meal!

Filled with white beans, mild chilies and chicken, we add creamed corn to add extra flavor and bolster the tastes in the broth.

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How to make White Chicken Chili

What you are creating:

A super delicious and easy chili with white beans and chicken.


  • 1 pound chicken breasts

  • 2 tablespoons olive or avocado oil

  • 1 large sweet yellow onion, chopped

  • 1 green pepper, chopped

  • 4 garlic cloves (minced, pressed or chopped)

  • 3 stalks celery

  • 1 pound baby carrots

  • 1 teaspoon chili powder

  • 1/2 teaspoon cumin (more if you want more spice!)

  • 32 ounces chicken broth

  • 1 teaspoon granulated chicken bouillon

  • 2 cans creamed corn

  • 3 cans white northern beans or Cannellini beans

  • 1 can mild green chilies


  • Grated cheddar cheese

  • Sour cream

  • Tortilla strips


  1. Oven roast, air fry or boil your chicken in broth and cook until the internal temperature is 165 degrees. Set aside.

  2. Chop, mince or press the garlic.

  3. Sauté the onions, celery and garlic in oil until the onions are translucent.

  4. Add chicken broth, bouillon and spices and bring to a boil.

  5. Add baby carrots and cook until tender.

  6. Add chopped green pepper and chicken and bring to a simmer. Simmer for 5 minutes.

  7. Add the creamed corn, beans and green chilies.

  8. Heat through.

  9. Optional:

  10. Top with grated cheddar cheese and a dollop of sour cream. Sprinkle tortilla strips on top.

  11. Enjoy!


Makes approximately 6 to 10 servings.

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