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White Chicken Chili

So, in the very first edition of You Know You’re From Alabama When. . .,you might have read that the first really cold winter night is when most Alabamians enjoy chili. 

It’s true. Go to the store on a really cold day, and guess what just about everyone will have in their shopping carts. Chili or the makings for it. 

I love chili, but sometimes I want something a little different. Enter White Chicken Chili.

White Chicken Chili


White Chicken Chili

Prep Time: 10 minutes

Cook Time: 4 hours

Total Time: 4 hours, 10 minutes


  • 3 cans of cannellini beans
  • 3 skinless, boneless chicken breasts, cut into bite-sized pieces
  • 1 small yellow onion, chopped
  • 2 jalapenos, deseeded and chopped
  • 1/2 teaspoon of chopped cilantro
  • 1 Tablespoon chili powder
  • Salt, to taste
  • Pepper, to taste
  • 1 teaspoon Taco Seasoning, link to recipe above
  • 1 (32 oz) container of chicken broth
  • 1 package of frozen white corn
  • Colby Jack cheese, for topping (optional)
  • Cilantro, for topping (optional)


  1. Season the chicken pieces with salt, pepper, and taco seasoning. Cook in a skillet with a little oil to keep from sticking on medium heat until lightly browned on the outside.
  2. Place in a crockpot along with the beans, onions, jalapenos, cilantro, chili powder, chicken broth, and corn. Stirring together to incorporate everything evenly.
  3. Cook on medium for about 4 hours.
  4. Serve and enjoy!
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