Ashley Gann’s White Chicken Chili

white chicken chili


Shredded chicken (1 pound per 3-4 people) Timesaver: use a rotisserie chicken and shred it up. You can also boil the chicken and shred the chicken and use the water as chicken broth for the recipe.

A can of green chilies (1 can per pound of chicken)

White beans (navy beans, northern beans or cannelloni beans are great) Use 2 cans for 1 pound of chicken; 3 cans for 2 pounds of chicken; 4 cans for 3 pounds of chicken

Chicken broth (enough to cover the chicken…you can add more of you like it thinner…I like my chili thicker, so I don’t put in as much broth)

Corn: in the summer we use corn on the cob and just cut it off the cob. So yummy. Otherwise a can of corn is good.

1/2 tsp Oregano per pound of chicken

1/2 tsp cumin per pound of chicken

1 clove garlic per pound of chicken (or to taste)

Salt and pepper to taste

Garnish: Cilantro, avocado, sour cream, cheese, tortilla chips


I love a good white chicken chili recipe, mainly because you cannot mess it up.

Bring about 2 cups of chicken broth to a boil (you will use a little later too)

Add all your spices: Garlic, oregano, cumin.

Let that simmer for 2-3 minutes.

Add the rest of the ingredients: chicken, beans (drained), corn (drained), and green chilies (slightly drained…just to remove a little liquid, but some of that juice has the flavor, so don’t drain too much)

If you want your chili to be a little soupier, add a little more chicken broth here too.

Let that simmer for 15 minutes. Until the chicken has really absorbed the yummy flavors.

Scoop and serve.

Top with your favorite toppings…all of which are optional.

For extra heat (As a Native Texan, I like a little spice. You can also add some diced jalapeños to chili while the broth is boiling.)

Submitted by: Chief Meteorologist Ashley Gann

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