Spicy White Chicken Chili

Stephen and I love chili. We make three bean chili a couple of times a month. But sometimes you’ve just got to change things up. Right? So I originally saw this recipe on Pinterest, and then my friend Mandy made it and loved it, and that is when I decided we needed to give it a try. As usual, I altered things a bit. Since we are both big fans of heat, we spiced things up by adding some cayenne pepper and jalapenos. I topped mine off with some some jack cheese, lime and cilantro, and Stephen scooped up whatever was left at the bottom of his bowl with tortilla chips. Makes a perfect “light” chili.
Spicy White Chicken Chili
1 tsp. extra virgin olive oil
1 medium onion, diced
1 clove garlic, minced
1 (14.5 oz) can of corn, drained
1 (4 oz) can green chilies
½ (4 oz) can jalapeno peppers
½ tsp. cumin
½ tsp. coriander
½ tsp. oregano
¼ tsp. cayenne pepper
1 (32 oz) box chicken broth
2 c. cooked chicken, shredded
2 cans great northern beans, drained and rinsed
1 can white kidney beans, drained and rinsed
salt and pepper to taste
{Garnish with cilantro, shredded Monterey jack cheese, or lime juice}

1. Rinse and drain beans and corn, set aside.
2. In a large pot set over medium-high heat, add olive oil. Add onion and garlic once oil becomes hot. Saute until soft (about 3-4 minutes). Add chilies, jalapeno peppers and corn. Season vegetables with salt and pepper. Add cumin, coriander, oregano, cayenne pepper and continue to saute for 1 more minute. 
3. Pour chicken broth over vegetables. Bring to a simmer. Add beans, cover and let simmer for 20 additional minutes. 
4. Once stock has simmered, add shredded chicken and season with salt and pepper. Allow to simmer for 10 additional minutes. 
5. Garnish and serve as desired.
Stephen + Natalie | Makes approximately 4-6 servings

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About the Author


Wife, mother, baker and photographer. Recipe developer & author of Life Made Simple. A self-professed peanut butter lover and fond of anything that involves pumpkin, cookie dough, or sprinkles

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