Recipe courtesy of Matt Hasselbeck

Matt Hasselbeck's Comeback Chicken Chili

  • Total: 1 hr 30 min
  • Prep: 20 min
  • Cook: 1 hr 10 min
  • Yield: Serves 8 to 10
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1 can white canelli beans

6 cups chicken broth

2 cloves garlic, minced

2 medium onions, chopped (divided)

1 tablespoon oil

2 (4-ounce) cans chopped green chilies

2 teaspoons ground cumin

1 1/2 teaspoons dried oregano

1/4 teaspoon ground cloves

1/4 teaspoon cayenne pepper

4 cups shredded, cooked chicken breasts

3 cups Monterey Jack cheese, grated


  1. Combine the beans, chicken broth, garlic and half the onions in a large soup pot; bring to a boil.
  2. In a skillet, saute the remaining onions in the oil until tender. Add the chilies and the cumin, oregano, cloves and cayenne; mix thoroughly and add to the pot with the bean mixture. Add the shredded chicken, reduce the heat to a simmer and cook for 1 hour.
  3. Serve topped with grated cheese.

Cook’s Note

Variation: For a buffet, serve chicken chili with some or all of the following: chopped tomatoes, chopped parsley, chopped ripe olives, guacamole, chopped scallions, sour cream, crumbled tortilla chips and salsa. Also great with corn bread!

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