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Hearty White Chicken Chili


  • 1 1/2 - 2 lb pounds Perdue Farms Harvestland diced chicken breasts, cooked
  • 1 large yellow onion, chopped
  • 2 cloves garlic, minced
  • 4 tbsp butter
  • 4 c chicken broth
  • 1 c of beer (optional)
  • 1 can mild green chilis, chopped
  • 2-3 large cans white beans (Great Northern or Cannellini Beans work fine)
  • 1 can refried beans
  • 2 tsp cumin
  • 1 tsp chili powder
  • 1 tsp cayenne (if you like it spicy)
  • 1/2 c heavy cream
  • 1 c Monterey Jack cheese, shredded


  1. In large pot, melt butter and cook onions and garlic until limp.

  2. Add chicken broth, beer (if using), spices and green chilis.

  3. Bring to boil. Add white beans and refried beans, stirring well.

  4. Reduce to simmer and add chicken, heavy cream and cheese. Cook for about 15 minutes, stirring regularly to avoid sticking.

  5. Remove from heat, ladle into bowls, and serve with toppings.

Recipe Notes

This chili is even better with a variety of toppings to add even more flavor. Try a combination of these:

  • chopped green onions
  • chopped avocados
  • pico de gallo salsa
  • Monterey Jack cheese
  • pickled jalapeno peppers
  • bacon crumbles
  • sour cream
  • green salsa
  • chopped cilantro

Oh and don't forget the cornbread. We serve it up with lots of butter and sweet fresh honey.