White Chicken Chili

Ahh Its football season again, and nothing better then to tailgate with good friends, Good food (and of course beer). regardless if your prepping the night before or making day of Chicken chili can be the perfect side to whatever is gonna hit the grill. We make this the night before, and toss in the cast iron and heat up day of…


(feeds 6-8)

2 lbs boneless skinless chicken – cubed

2 big ass can of Northern beans – precooked (or uncooked and  boil em down if you prefer)

1 large onion

4 cloves garlic minced

1 green pepper – diced (optional)

1 red pepper diced (optional)

8 oz green chilis

2 sliced and seeded Jalapenos (optional for heat) Highly recommended

1/4 spoon of cumin, oregano,

dash of salt and white pepper

2 cups chicken stock – I prefer the paste, or (homemade stock if using a whole chicken).


In a skillet or cast iron (preferred) add a little oil and heat up the pan. add in Chicken and onion, and cook till chicken is lightly browned.

Add Garlic, peppers, seasoning, and stock. Stir and bring to a boil. add in the beans.  use a potato masher, and mash some of the beans in the pot (to thicken up). simmer and stir until done (approx 30 minutes) serve hot or let cool and save.  Add a little slice of Jalapeno and pinch of Monterrey jack cheese to garnish.





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