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White Chicken Chili

White Chicken Chili

White Chicken Chili is the best kind of chicken chili…serve this little gem with assorted toppings, cilantro, lime wedges and/or tortillas.


2 Tbsp Extra Virgin Olive Oil

1 Onion, chopped

3 Cloves Garlic, chopped

2 Jalapeno Peppers (1 diced, 1 halved; remove seeds for less heat)

1 Poblano Chile Pepper, seeded and chopped

1 Tbsp Ground Cumin

1 tsp Ground Coriander

½ tsp Dried Oregano

¼ tsp Ground Allspice

2 Pounds Ground Chicken

Kosher Salt and Freshly Ground Pepper

2 15-Ounce Cans White Navy Beans, do not drain

1 4-Ounce Can Chopped Green Chiles, do not drain

2 Cups Low-Sodium Chicken Broth

3 Corn Tortillas, torn (plus more for serving)

1 Bunch Cilantro, leaves roughly chopped

Shredded Cheddar Cheese, for topping

Sour Cream, for topping

Pickled Jalapenos, for topping

Lime Wedges, for serving

FIRST Heat the Olive Oil in a large Dutch oven or pot over medium heat

SECOND Add the onion, garlic, both jalapenos, the poblano, cumin, coriander, oregano and allspice

THIRD Cook, stirring occasionally, until the vegetables are softened and the spiced are toasted; about 7 minutes

FOURTH Add the chicken, 1 tsp salt and a few grinds of pepper

FIFTH Cook, stirring and breaking up the meat with a wooden spoon, until it starts browning; about 5 minutes

SIXTH Add the beans, canned chiles, chicken broth and 1 ¼ cups water; bring to a boil

SEVENTH Add the torn tortillas to the pot; reduce the heat to medium low and simmer, stirring occasionally, until slightly thickened; about 40 minutes

EIGHTH Remove the halved jalapeno from the chili and stir in all but a few tablespoons of the cilantro

NINTH Season with ½ tsp salt and a few grinds of pepper

Serve with assorted toppings

I’ve had this little gem of a recipe in my arsenal since 2016 when it was published in the Food Network Magazine, January/February 2016, Page 111

Photo Courtesy of Food Network

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