One of the best white chicken chilies’s out there. Great taste and almost good for you. Give it a try today.
I’m a big chili fan, so when I had three split chicken breast staring me in the face, it just seemed right. I was buying the ingredients for Tortilla soup, but I ran into my neighbor who was shopping for chili ingredients. So today when I got to it, I decide to do white chicken chili instead.
I wanted to use the chicken to make broth for the soup… I needed a new recipe. I want simple and common ingredients. Nothing was just right, but I found a nice recipe at The Pioneer Woman Cooks. So with my guide in place I jumped in. As usual, I made changes and picked up some things from other recipes, so I call this inspired by Pioneer Woman.
On a heat scale this is 3/10 but on a taste scale, it’s a 10 for us.
The mere volume of soup produced almost made me rate it a four. Remember this is cooking for two but it will freeze well.
First I cooked the chicken in a large stock pot covered with water until internal temp of 170. I then shredded the chicken and cooked everything together for a couple of hours. Finally, I used some masa flour to thicken and add some corn flavor.
Total time: about 3 hours. Difficulty: 2/10 this would be hard to louse up. Only the mincing of the garlic and jalapeno takes minimal skill but just don’t cut your fingers, and it’s ok.
Notes: Like a lot of chicken recipes, this is cheap eats especially if you used dried beans instead of the precooked ones I used for convince. If you don’t have the masa flour, you can use corn meal. If you don’t have that, it will still taste great but will be a little thinner.
LATE NOTE: I have made this four times, and twice the chicken did not impart enough flavor to the soup, and addition chicken flavor was needed. I added 1-2 Tablespoons of chicken soup base, and the results were excellent. Judge this at the end of cooking before thickening.
Tools: Large stock pot
3 large split chicken breast with bone and skin (about 3 lbs)
8 Cups water
1 large onion chopped
1 jalapeno pepper cleaned and minced
5 cloves garlic minced
72 ozs Navy beans precooked (a 3 lb and a 1.5 lb jar)
2 4 oz cans diced green chilles
4 t ground cumin (increase if you want spicy)
1/2 t paprika (increase if you want spicy)
1/2 t cayenne pepper (increase if you want spicy)
1 t salt
1/2 t white pepper (black is OK if you don’t have white)
1-2 T Chicken soup base (optional)
Later: 2 T masa flour in 1/4 cup hot water
Instructions:
Trim the chicken of any trim-able fat then split in half to aid cooking. Place in a large stockpot and cover with 8 cups of water. Bring to boil the decrease to low to simmer. Cover with lid and cook until internal temp is 165 to 170. About 45 minutes.
Remove the chicken and allow to cool for about 20 minutes and then hand shred discarding the skin and bones.
Combine all ingredients except the masa flour and simmer for about 2 hours.Stirring occasionally.
Taste test the soup and add chicken soup base (1-2 T) to the mix if there is more bean taste than chicken.
Mix the masa flour in 1/4 cup very hot water and mix well. Combine the soup and stir frequently for another 10 minutes then remove from heat.
- 3 split chicken breast with bone and skin large about 3 lbs
- 8 cups water
- 1 onion large chopped
- 1 jalapeno pepper cleaned and minced
- 5 cloves garlic minced
- 72 oz Navy beans precooked
- 8 oz diced green chilles
- 4 teaspoons ground cumin increase if you want spicy
- 1/2 teaspoon paprika increase if you want spicy
- 1/2 teaspoon cayenne pepper increase if you want spicy
- 1 teaspoon salt
- 1/2 teaspoon white pepper black is ok if you don't have white
- 1-2 tablespoons Chicken soup base optional
- 2 tablespoon masa flour in 1/4 cup hot water
- Trim the chicken of any trim-able fat then split in half to aid cooking. Place in a large stock pot and cover with 8 cups of water. Bring to boil the decrease to low to simmer. Cover with lid and cook until internal temp is 165 to 170. About 45 minutes.
- While #1, prep the garlic (mince) and onion (chop). Then prep the jalapeno by splitting it and removing the seeds and veins before mincing.
- Remove the chicken and allow to cool for about 20 minutes and then hand shred discarding the skin and bones.
- Combine all ingredients except the masa flour and simmer for about 2 hours.Stirring occasionally.
- Taste test the soup and add chicken soup base (1-2 T) to the mix if there is more bean taste than chicken.
- Mix the masa flour in 1/4 cup very hot water and mix well. Combine the soup and stir frequently for another 10 minutes then remove from heat.
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All nutritional information are estimates and may vary from your actual results. This is home cooking, and there are many variables. To taste ingredients such as salt will be my estimate of the average used.
If you like this recipe or find it useful, the pleasure of a nice 4 or 5 rating would be greatly appreciated. Rating is done by clicking on the stars above.
Last Updated
July 16, 2016
Hi All, I'm DrDan and welcome to 101 Cooking for Two. We present some of the best recipes with easy to follow step by step photo instructions to make your everyday cooking needs easier. 
Chris
With the cold snowy weather we’ve had today, this looks so inviting!
Dr Dan
Exactly why I did it. A hot meal with just enough heat and great taste.
Nicole
White Chicken Chili is on the regular rotation at our house. I love the fact that you used masa to thicken it up. My recipe calls for cream, but I would love an alternative. I will try this next time.