Homestyle White Chicken Chili

Sonny's Farm White Chicken Chili with pastured, free-range chicken breasts
This mild, savory chicken chili is a crowd pleaser, sure to delight. As the weather cools, this lean, nutritious meal will become one of your favorites.

1-2 lbs. Boneless, skinless chicken breasts, in one-inch chunks
1 diced onion
1 tablespoon of olive oil
1/3 cup of diced green chilies or substitute one 4 oz can
2 cloves of garlic, minced
1 teaspoon of ground cumin
1 teaspoon of ground coriander
1/2 teaspoon of cayenne pepper
2 cups of chicken stock
2 cans of great northern beans or cannellini beans, drained and rinsed
1 can of sweet, yellow corn, drained

  1. Lightly sauté the chicken, onion, and chilies, in the olive oil in a Dutch oven until the onions are translucent. When the onions are close to translucent, add in the garlic to avoid burning it. The chicken will continue cooking in the broth.
  2. Add in the remaining spices and the chicken stock and allow the mixture to come to a simmer.
  3. In a food processor, blender, or by using a potato masher, mash half of the beans into a rough paste. This will help the chili develop a thicker texture.
  4. Stir in the mashed beans, then add the whole beans and the corn. Stir to combine thoroughly.
  5. Allow the chili to simmer on medium-low heat for 20-35 minutes until the chicken is fork tender and the beans have a soft texture.
  6. Taste the chili and adjust the seasoning to taste.
  7. Serve topped with any combination of tortilla chips, cheese, diced avocado, sour cream, and hot sauce.
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