White Chicken Chili

15 Ratings
Recipe courtesy ofValerie Bertinelli

Total: 45 min Cook: 30 min

Yield: 4 to 6 servings

Level: Easy



  • 1 tablespoon vegetable oil
  • 2 cloves garlic, finely chopped 
  • 1 small jalapeno, stemmed, seeded and finely chopped 
  • 1 medium onion, chopped 
  • Kosher salt and freshly ground black pepper 
  • 1/2 teaspoon ancho chile powder 
  • 1/2 teaspoon ground coriander 
  • 1/2 teaspoon ground cumin 
  • 4 cups chicken stock 
  • 4 boneless, skinless chicken breasts (about 1 1/2 pounds) 
  • Two 15-ounce cans white beans 
  • Two 4-ounce cans mild chopped green chiles 
  • Serving suggestions: chopped cilantro, sliced scallions, chili-lime corn nuts, tortilla chips, sour cream, sliced radishes, pickled jalapenos, avocado, grated Cheddar or Monterey Jack, chopped bacon, shredded cabbage


  • Heat the oil in a medium pot over medium heat. Add the garlic, jalapeno, onion, 1/2 teaspoon salt and 1/4 teaspoon pepper and cook until softened, about 6 minutes. Add the ancho powder, coriander and cumin and cook, stirring, for 30 seconds. Add the chicken stock, increase the heat to medium-high and bring to a brisk simmer. Add the chicken breasts and simmer until the chicken is just cooked through, 15 to 20 minutes. Transfer the chicken to a plate to cool slightly.

  • Meanwhile, add the beans and their liquid to the pot with the broth and simmer for 5 minutes. Transfer about half of the mixture to a blender and blend until smooth (be careful when blending hot liquids). Return the blended liquid to the pot and add the green chiles. Simmer for 5 to 10 minutes to blend the flavors.

  • Meanwhile, shred the chicken. Add the chicken back to the chili and season with salt and pepper.

  • Serve the chili with an assortment of toppings.

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When blending hot liquid, first let it cool for five minutes or so, then transfer it to a blender, filling only halfway. Put the lid on, leaving one corner open. Cover the lid with a kitchen towel to catch splatters, and pulse until smooth.

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15 Ratings

This chili was awesome!  I rewatched the episode and Valerie only blended the beans before adding (not the hot soup) so I did it that way and it turned out wonderful! My husband told me to add it to the permanent list- we could eat this every week See All Reviews Post Review

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