White Chicken Chili

From my Family Cookbook of fav recipes:


  • 2 large skinless, boneless chicken breasts

  • 1 tbsp. Olive Oil

  • 1-2 garlic cloves, minced

  • 1 medium onion chopped

  • 1 tsp. Cumin (more or less to taste)

  • 1 can of chicken broth

  • 1 can of water

  • 1 15-19 oz. can of Cannellini beans drained (white kidney beans)

  • 1 15-19 oz. Garbanzo beans drained

  • 1 12 oz. can of white corn drained

  • 2 4 oz. cans chopped green Chili’s (mild or spic- your preference)

  • a couple drops of hot sauce to taste

  • 1 bag of shredded Monterey Jack Cheese


  1. Cut chicken into 5 inch chunks.

  2. Sauté chicken in olive oil.

  3. Add onion to chicken.

  4. Add garlic to chicken. (But hold off until the end when the onion are almost translucent and soft.)

  5. Add cumin when sautéing.

  6. When onions are soft, pour the rest of ingredients.

  7. Simmer for 45 minutes to 1 hour, stirring occasionally.

  8. Serve in bowl and top with cheese.

  9. Optional garnishes: chopped cilantro, sour cream and avocado. 

Chili goes great with a non-oaked, light bodied white. Try a dry Riesling or Pinot Gris.

Also, fresh baked, garlic buttered or olive-oiled, toasted Rosemary bread.

RK Arts Studio

Charlottesville, VA 22902


+1 (434) 260-1402

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