Spring keeps coming and going here in North Carolina. One day it’s 80 degrees and the next day it’s 50 degrees and rainy. It’s been cooler and rainy lately which makes me crave chili. This white chicken chili recipe was inspired by my former boss. She invited all of us over to her house for a team dinner one night. We really were the dream team. We were an all women’s team which is very rare for the industry we were in. I love these ladies very much and miss working with them every single day!
Me, Inge, Jody and Wanda. The Dream Team on Jody’s last day. We were fighting back the tears here.
I got sidetracked. My boss at the time, Jody, claims to not be a cook but she made a white chicken chili that night that was delicious! I had never eaten white chili before so of course I had to go home and start working on a recipe to make it my own.
I always use good quality ingredients when I cook at home. When you eat out at restaurants you can’t control the quality but at home you absolutely can! I use avocado oil, EVOO or coconut oil when cooking at home and I buy organic veggies, meats and dairy, whenever possible.
It’s been several years since that dinner at Jody’s house but I’ve finally perfected the recipe for white chicken chili!
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Avocado Oil
Chili Powder
Chicken Stock
Jackson’s Honest Lime & Sea Salt chips
White Chicken Chili
Ingredients
- 1 T avocado oil or olive oil
- 1 yellow onion
- 2 poblano peppers
- 1 jalapeno
- 1 lb ground chicken or turkey
- 1 T chili powder
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 12 oz jar green salsa
- 1 15 oz can white kidney beans
- 2 cups chicken stock
Optional Toppings:
- Cilantro
- Raw jalapenos
- Sour Cream
Instructions
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Saute the yellow onion, jalapeno and poblano peppers in the oil about 5 minutes until the onions are translucent and starting to brown.
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Add the chicken or turkey and cook until the meat is starting to brown.
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Add in the spices and stir them in. Let them cook for 1 minute before continuing.
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Stir in the green salsa and white kidney beans.
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Pour in the chicken stock and let simmer for 15 minutes. The longer you let it simmer, the better the flavor will be.
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Enjoy!
Recipe Notes
I serve this chili with fresh cilantro, sour cream, raw jalapenos and Jackson’s Honest lime & sea salt corn chips.
This post contains some affiliate links and I may be compensated but I only recommend products that I love and use personally in my own home!
I’ve been hunting for a recipe for chicken chili that didn’t use tomatoes but included beans, and this one looks like it. Yum! I’d be curious to know if there is a brand of green salsa you prefer? Thanks!
Hi Beth – I use Trader Joe’s Salsa Verde sometimes but I have a salsa verde at my local grocery store that I love. It’s called Desert Pepper Trading Company and it doesn’t have any preservatives or additives in it. I hope you love this recipe!
That was an amazing chicken chili. I’ll have to make yours.