White Chicken Chili

I made this, I ate this, and then I swooned.

Like, for real, swooned.  I don’t know exactly what swooning entails, but if it includes sighing and muttering to oneself at how good something is…then, yes I definitely swooned.  I don’t think there was any back of hand to forehead action, but that is a little too ‘Gone with the Wind, Scarlett O’Hara’ for me.  ( Did you know in that movie, she doesn’t get the dude?  I watched it for the first time just last week, and I am still unsettled by the fact that she lets Clark Gable go…seriously? Who let’s Clark Gable go?  Oh Scarlett…)

I licked one bowl clean and went back for seconds.  I would have had thirds but my inner-self started oinking, so I put the spoon down and walked away.  Man is it good.

And just between you and me…I may or may not have stood at the refrigerator the next morning, while waiting for my coffee to brew, eating this by the spoonful…cold.  Sigh.  Yeah.  That was me.  I am sure it was a frightful sight.  Sweatpants, shirt on backwards and inside out (it is right every other night), hair askew, slippers on…eating chili straight out of the fridge.  You know it’s good when it can be enjoyed steaming hot or ice cold.  It passed the test.

I beg of you to make this chili for your weekend shenanigans.

It will not disappoint.  Promise.

Even the dudes in your life will love it.  And if they don’t…more for you.  But seriously, if they  don’t go crazy for the creamy, thick, deliciousness that this chili is …then I think you need a new dude.  Just sayin’.

White Chicken Chili

Serves 4


  • 1 Rotisserie Chicken, deboned and shredded (the one where the grocery store does all the work and you take it home and devour it…yeah that kind of chicken)
  • 1 Medium Onion, finely diced
  • 1 Tbsp Olive Oil
  • 1 Jalapeno, seeded and finely diced
  • 3 Garlic Cloves, peeled and finely diced
  • 2 (15 ounce can) Cannellini Beans, drained
  • 1 (14.5 ounce can) Chicken Broth
  • 2 (4 ounce can) Green Chillies
  • 1 tsp Salt
  • 1+1/2 tsp Ground Cumin
  • 1 tsp Italian Seasoning
  • 1/2 tsp Cayenne Pepper
  • 1/2 Cup Half and Half
  • 1 ( 7 ounce container) PLAIN Greek Yogurt ( I used Fage 2%)


Heat olive oil over medium-high heat and add diced onion and jalapeno.  Cook until onion is translucent, stirring frequently ( about 7 to 10 minutes).  Add garlic and continue to cook for 3 to 5 minutes.  Adjust heat so garlic doesn’t burn.

Add chicken broth, cannellini beans, shredded chicken, green chilies, salt, cumin, Italian seasoning, and cayenne pepper.  Bring to a boil and then reduce to a simmer.  Simmer for about 30 minutes.

Remove from heat and stir in half and half and Greek yogurt.

Top with sour cream/additional Greek yogurt and or grated cheddar cheese.

Enjoy immediately.

Published by Mallory

A twenty - something (at least for a little while longer) trying to squeeze the most out of life...but mainly baking/cooking up a storm in my kitchen while watching Netflix.

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