White Chicken Chili

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Recipe by South Your Mouth

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White Chicken Chili

1 20-oz. bag Hurst’s Great Northern HamBeens

6 cups chicken broth

1 1/2 cups water

1 large onion, diced

4 large bone-in, skin-on chicken breasts

1/2 teaspoon black pepper

1 4.5-oz. can green chiles

2 teaspoons cumin

2 teaspoons garlic powder

1 teaspoon salt

1 1/2 teaspoons dried oregano

1/4 teaspoon white pepper

1 cup chopped fresh cilantro

Monterrey Jack cheese, shredded (to serve)

Combine beans (with seasoning packet), chicken broth, water and onion in a large pot or Dutch oven and stir well. Arrange chicken breasts on top of beans then sprinkle with black pepper. Heat until boiling then reduce heat and simmer, covered, for 1.5 hours. Remove chicken, cover tightly and set aside.

Add green chilies, cumin, garlic, salt, oregano and white pepper then stir well. Cover and continue cooking for 30 minutes or until beans are tender.

Remove skin and bones from chicken then chop or shred chicken into bite-sized pieces. Add chicken to chili and continue cooking for 15 minutes. Just before serving, stir in fresh cilantro.

Serve with shredded Monterrey Jack cheese. Sliced avocado and/or sour cream would be great additions too!

This recipe makes approximately 12 servings.


  • If you can’t find the Hurst’s Great Northern HamBeens order them online or substitute 2 heaping cups dried great northern beans (add more salt to taste and consider throwing in a smoked turkey leg or hunk of salt pork to get some of that yummy smoked flavor).
  • I do not recommend using boneless, skinless chicken breasts. You need the fat from the skin and flavor from the bones. If you use them anyway don’t fuss at me if your chili is bland or your chicken is dry 😉