Award Winning White Chicken Chili

Award Winning White Chicken Chili

Ready in 1 hour
44 review(s) averaging 4.6. 93% would make again

Top-ranked recipe named "Award Winning White Chicken Chili"

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I have won several chili cook-offs with this recipe. It is always a crowd pleaser!

"Wow! My husband asked me to make a white chicken chili and I selected this one. He was working so I ate it for dinner by myself. When he called to ask if it turned out OK I had to admit I'd eaten 3 bowls! It's that good. We took the rest to a tailgate party and our friends were all raving about it too. I used ground chicken rather than roasted just to save some time. I'm taking it to our chili cook off at work this week."

- cheryloakesforster


Are you making this? 
1 packet Taco seasoning
6 cans northern beans; 15 oz.
2.25 pounds Chicken breasts boneless and skinless; diced or shredded
4 oz. Butter
1 Spanish onion; diced
2 cloves Garlic; minced
2 Jalapeno peppers; diced
2 tablespoons Chili powder
2 tablespoons Ground cumin
1/4 cup All-purpose flour
6 cups Chicken Stock
5 cups Half and half
2 tablespoons Kosher Salt
2 tablespoons cayenne pepper sauce
3 tablespoons Worchestershire sauce
1 pound Monterey Jack cheese; shredded
2 tablespoons Poultry Seasoning
2 tablespoons White pepper; freshly ground

Original recipe makes 12 Servings



Preheat oven to 375 degrees. Season chicken with taco seasoning and poultry seasoning. Bake about 30-45 minutes. Dice and reserve.

Melt butter and saute onion, garlic and jalapenos until the onions are translucent. Drain and rinse beans and add to sauteed mixture, cooking for 5 minutes. Add chili powder, cumin and flour, stirring 5 minutes. Add chicken stock, half and half, salt, white pepper, hot sauce and Worchestershire sauce, cooking until mixture is thickened and beans are soft. Add diced chicken and cheese, stirring until cheese is melted.

This makes a lot of chili so make sure to use a very large pot. I usually use a very large Dutch oven. The leftovers are great to freeze and use again later!


For thicker chili, smash some of the beans up against the side of the pot once they have had a chance to soften.


Added on Award Medal



Yum. Can't wait.


Delicious! A must try!

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Calories Per Serving: 704 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Reviews for Award Winning White Chicken Chili All 44 reviews

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This White Chicken Chili is a favorite for us. Especially with the cold winters it warms you all the way through. The heat was just right and I loved the thickness. Thanks for sharing.
TonjaZ 2 months ago
Great recipe. Will make again and freeze in batches.
Gmkdesigns 2 months ago
Not bad. Too rich and too spicy for my taste, which is why I only gave three stars. I would make again but use half the ingredients next time.
12chica29 3 months ago
This was so delicious and now one of my favs
lovableangeldoll 1 year ago
stone6159 1 year ago
I'm a beef chili guy, and I have to say I like this chili better!!!
rsearer 1 year ago
I made this last year for the first time and entered my local chili cook off and I won first place! Everyone loved it!
tracysolberg 1 year ago
Jacobs5982 1 year ago
I split this in half and boiled the chicken then shredded, sautéed the onions, jalapeño and garlic. Then put all in a crock pot for 3 hrs. Served with tortilla chips! This came out great!! The Neighbors loved it as we'll as the wife. Chicken chili cook off winner for sure!!!
snake27 1 year ago
I cut this recipe in half, and I only had 14oz of half and half on hand so I added a total of 4 tbsps of gluten free flour to it. I also used cubed up turkey roast cooked as the chicken should have been. Plus, i used mccormicks chicken taco spice mix and since it already had cumin, i halved the amt. My husband said 'wow! This stuff is amazing!' Lol! Guess u could say it was a hit. Thanks for posting.
Mrsswill 1 year ago
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