White Chicken Chili

Of the semi-processed variety.  I love a good chicken chili, and I’m guessing I could come up with an even better version of this using fresh tomatillos and chilies I roast myself, but really?  When the Herdez salsa people already made this salsa for me?  And the 505 people made these chilies? And other than xantham gum, I know all these ingredients and can pronounce them.  What is xantham gum anyway?  The chilies don’t even have it!


This chili is slightly spicy – I doctor my own bowl up (more on that below), but keep the base suitable for whiners who complain about spice my lovely children and husband.


1 lb of dried small white beans, sorted, rinsed, and soaked according to package directions (I do the quick soak where you bring to a boil for 2 minutes and soak for an hour.  Because I never think to do it a day ahead).

1 TB of olive oil (I used a lovely jalapeno infused one from the Queen Creek Olive Mill)

1 TB minced garlic

1.5 lbs of boneless, skinless chicken thighs.

1 large onion, chopped

1.5 TB Mexican oregano (you can use any oregano, but I really like this one in southwestern flared dishes.  I get it at Penzey’s.)

1.5 TB Cumin

8 cups Chicken broth

1 16 oz jar Herdez salsa verde

3 TB 505 flame roasted green chiles (if you want a spicier chili, you could add more)

1-2 tsp Kosher salt


Heat oil in large dutch oven or stock pot or chili making vessel of your choice.  Add garlic and cook, stirring, for 30 seconds.

Add chicken thighs in a single layer and cook 3-5 minutes on each side, or until browned.

Add oregano and cumin and stir, cook for 30-60 seconds.

Add remaining ingredients, bring to a boil, and then reduce heat and simmer, covered for 1 hour.

Remove chicken, set aside and allow to cool slightly (keep chili simmering).  When cool enough, shred chicken and return to pot.  Continue simmering chili, uncovered, for 1 to 1.5 hours or until beans are softened and chili is the consistency you desire.

Serving suggestions:

Serves 6-8.

As noted above, I doctor mine up with some more spiciness – I add pico de gallo with fresh jalapenos, tabasco sauce or whatever I feel with!

I serve this with the following toppings/sides/add ins to round it out as a meal:


Sour cream or Greek yogurt

Salsa/pico de gallo

Tabasco sauce

Red pepper flakes

Tortilla chips


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