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Chicken - white chili


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  • 1 medium onion, chopped
  • 2 t. minced garlic, can substitute 1/2 tsp of garlic powder
  • 1 T. bacon drippings
  • 2 cans (4 cups) chicken broth
  • 2 cans (15 1/2 oz) great northern beans, rinsed and drained
  • 1 can of Rotel (tomatoes with green chilies)
  • 4 T. fresh chopped cilantro
  • 1 1/4 t. ground cumin
  • 2 c. cubed cooked chicken
  • 4 pieces of crumbled bacon



Step 1

In a large saucepan, cook onion and garlic in drippings, until tender. Stir in broth, beans, Rotel, cilantro and cumin; bring to a boil. Reduce heat, cover and simmer for 10 minutes, stirring occasionally. Add chicken. Bring to a boil; cook and stir for 2 minutes until heated through.

Top with bacon

Optional: Can sprinkle Pico-de-Gallo and pepper jack cheese on top of soup for added flavor and color.


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