White Chicken Chili recipe

White Chicken Chili Recipe

White Chicken Chili Recipe

I love most soups, unless they have mushrooms or beans in them, and that pretty much cancels out traditional chili’s. However, this chili recipe solves everything! :) Even when removing the beans, this is still a hearty dish. The leftovers are very good, but it does get thicker the second time around. A solution? Put it over pasta. :) ENJOY!


  • 2 tbsp olive oil
  • 1/2 c diced onion
  • 3 cloves garlic, minced
  • 3 tbsp butter
  • 1/4 c flour
  • 1/2 c whole milk
  • 7 oz diced green chilies
  • 11 oz tomatillos, diced
  • 2 c cooked chicken
  • 3 tsp cumin
  • 1/2 tsp cayenne pepper
  • 2 c chicken broth
  • salt and pepper


  • Add oil to a large stockpot over medium-high heat; saute onions until translucent (about 7 minutes).
  • Stir in garlic and butter; when the butter is melted, whisk in flour.
  • Cook for three minutes, then whisk in milk until smooth.
  • When no lumps remain add in chilies, tomatillos, chicken, cumin, and cayenne.
  • Stir to combine and allow to cook for 1 minute; then add in chicken broth.
  • Add salt to taste and allow to simmer for at least 30 minutes or until broth thickens and becomes thick and gravy-like in consistency.
  • Top with your favorite chili toppings (cheese, sour cream, and chopped green onion).


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