White Chicken Chili

White Chicken ChiliI hate the cold weather. Like really, really hate the cold weather. In my opinion, the only thing that makes it tolerable is that stuffing your face with delicious carbo-loaded foods becomes somehow more acceptable when the temperature drops. This weekend, I #netflixandchili’d hardcore with the first season of American Horror Story (so behind the times, I know) and a version of white chicken chili recommended by another spice-loving friend. It’s part soup, part chili, all delicious. Try it. You will love it.




Serves 6


  • 1 tablespoon olive oil
  • 1 large yellow onion, chopped
  • 2 jalapeno peppers, finely chopped
  • 2 serrano peppers, finely chopped
  • 6 cloves garlic, minced
  • 5 cups chicken broth (use these cubes, so much better and last longer, too!)
  • 4 chicken thighs, cooked and shredded
  • 1 15-ounce can white beans, rinsed and drained Northern
  • 2 cups mild salsa verde
  • Boil in Bag brown rice
  • 1/4 teaspoon cayenne
  • Salt and pepper, to taste
  • Sour Cream, chopped cilantro, and jalapeno, for garnish


  1. Heat olive oil over medium-high heat. Add onions, peppers, and garlic. Cook approximately 5 minutes, until onion is translucent.
  2. Add the next four ingredients, through the salsa verde. Bring to a simmer.
  3. Add bag of brown rice. Continue to simmer for 10 minutes. Remove rice, cut open, and dump back in to the pot.
  4. Add cayenne and season with salt and pepper. Serve hot topped with sour cream, chopped cilantro, and extra jalapeno.

Recipe adapted from The Cookie Rookie

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