White Chicken Chili

From The Culinary Couple

Serves 8.


  • 1 lb boneless skinless chicken breasts
  • 1 lb smoked sausage, diced
  • 2 large onions, chopped
  • 6 cloves garlic, chopped
  • 2 cans (15 oz) great northern beans
  • 2 cans (19 oz) cannellini beans
  • 1 can (4.5 oz) diced green chiles
  • 3 tsp ground cumin
  • 2 tsp pepper (preferably white, but black will work)
  • 1/4 tsp cayenne pepper
  • 1 Tbsp extra-virgin olive oil
  • 2 cans (14.5 oz) chicken broth
  • 4 Tbsp cornstarch
  • 4 Tbsp water
  • Monterrey Jack cheese, sour cream, and tortilla chips for garnish


  1. Add olive oil to a heavy pot or dutch oven and cook the chicken over medium heat, about 5 minutes per side. Remove from the pot and set aside.
  2. Add onions to the pot and cook until they start to get translucent, about 5 minutes. Add garlic and diced smoked sausage; cook 3-5 minutes more.
  3. Add chicken back to the pot, along with the diced green chiles, cumin, white pepper, and cayenne pepper; stir and cook 1-2 minutes.
  4. Raise the heat to high and add chicken broth and beans. (Drain and rinse the beans before you add them.) Bring the pot to a boil.
  5. In a separate small bowl, mix together cornstarch and water. Add to the chili and simmer until it reaches desired thickness, about 20 minutes.
  6. Garnish with cheese and sour cream and serve with tortilla chips for dipping.