White Chicken Chili


  • Olive oil
  • 1 sweet or yellow onion, diced
  • 6-8 cloves of garlic, minced
  • 1 tablespoon oregano
  • 2 tablespoons chili powder
  • 1 tablespoon cumin
  • 2 teaspoons coriander
  • 2 teaspoon onion powder
  • 2 teaspoons garlic powder
  • Salt & pepper, to taste
  • 4 cups chicken broth
  • 1 can of green chilis
  • 2 cans of butter beans
  • 1 can of chickpeas, drained
  • 3 cans of great northern beans, drained
  • 2 cups shredded chicken, a rotisserie chicken works perfectly
  • Chives, finely chopped (I use dried)
  • 1 bunch of cilantro, chopped
  • 2 limes
  • A splash of milk, I used almond


  • Shredded cheese, we prefer cheddar
  • Sour Cream
  • Avocado
  • Jalapeños
  • Red chili pepper flakes
  • Lime
  • Tortilla chips


  1. Heat 2-3 tablespoons of olive oil on medium high in a large pot. Add diced onions. Sauté until translucent then add the minced garlic.
  2. Once the onions and garlic begin to caramelize, mix in the spices. Cook for 1-2 minutes before pouring in all 4 cups of chicken broth.
  3. Bring to a boil.
  4. Stir in beans, green chilis and shredded chicken. Add the juice of one lime, splash of milk and a handful of both cilantro and chives. Stir to combine.
  5. Turn heat down and allow to simmer for at least 15 minutes. The longer, the better.
  6. Serve chili in a big bowl and pile on the toppings. I top ours with shredded cheese, sour cream, sliced avocado, jalapeños, cilantro and red chili pepper flakes. Don’t forget tortilla chips for dipping.

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