mom’s white chicken chili

Mom’s White Chicken Chili recipe is my favorite. Other white chili recipes usually incorporate cilantro but this recipe calls for cumin, oregano, cayenne pepper, and of course, garlic. I love it topped with monterrey jack cheese, a dollop of sour cream and a side of corn bread or saltines. It’s lighter than beef chili, but still hearty and great for a winter night. If you try this recipe, it’ll likely become a family favorite and a winter staple. Enjoy!

white chicken chili with saltines




cayenne, oregano, cumin



mom’s white chicken chili

4 baked chicken breasts (seasoned liberally with salt and pepper)

28 oz chicken broth

48 oz great northern beans (undrained)

2 cups finely chopped white onion

2 tablespoons fresh minced garlic

4 oz can chopped green chilies (undrained)

1 tablespoon olive oil

2 heaping teaspoons cumin

2 teaspoons oregano

1/4 teaspoon cayenne pepper

a dash of any hot sauce

sour cream (optional)

monterrey jack cheese (optional)


Instructions: Saute onion and garlic in oil until the onion is translucent but not browned. Add chicken, broth, beans, chilies and stir. Bring to a boil, add the spices and stir. Reduce heat and simmer for about 20 minutes. Serve with monterrey jack cheese and a dollop of sour cream. 

chili close up

for other recipes momma hearts, check out this tex mex dip and this feta cheese ball

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