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Spicy White Chicken Chili

By September 16, 2010November 3rd, 2013Food, Kitchen, Main Courses, Recipes, Sides, Soups, Tailgate, Uncategorized


Spicy White Chicken Chili

I know we’ve already covered our now famous Spicy White Chicken Chili recipe, but since it was so long ago (before we took pictures really) I wanted to cover it again and offer it up as another great tailgate recipe idea!

This recipe is infamous in our circle of friends. If we have a party, people ask if we’re making it before they agree to show up and if we’re invited to a party, people invite us under the condition that we make it. I’ve become a master at balancing the Crock Pot on my lap in the car.

At the beginning of fall we can never wait to make this. The windows are open on cool nights, the flowers almost thoroughly dead from neglect outside, and the blankets slowly crawl out from the closets. I love when we and the pets somehow all make it onto the couch and the cats lick up the last bits of broth when we’re not looking. We light warm spicy candles and settle in for a night of illegally downloaded sitcoms. It is fall to us.


1 tablespoon vegetable oil
1 onion, chopped
3 cloves garlic, crushed
1 (4 ounce) can diced jalapeno peppers
2 (4 ounce) can chopped green chile peppers
2 teaspoons ground cumin
1 teaspoon dried oregano
1 teaspoon ground cayenne pepper
2 (14.5 ounce) cans chicken broth
3 cups chopped cooked chicken breast
3 (15 ounce) cans white beans
1 cup shredded Monterey Jack cheese

Spicy White Chicken Chili

Spicy White Chicken Chili

Spicy White Chicken Chili


  1. Brown the garlic with oil in a sauce pan and throw in the chicken chopped in slices or pieces. Cook until done and set aside.
  2. Add all of the rest of the ingredients with the cooked chicken/garlic into the crock pot and cook on low for at least 5 hours (6-8 hours preferred).
  3. Slowly stir in the cheese until melted. Serve warm.

This is definitely a HOT and SPICY recipe, this coming from Neil and I, who consider ourselves not only fans of spicy food, but people with a decent threshold. If you want spicy, but maybe a little less spicy, omit the can of jalapeno peppers. You’ll still get the spice, but it won’t burn your face off, or leave you with killer heartburn.

People seem to either love or hate spicy food. Do you like it? What’s the spiciest thing you’ve ever eaten?


  • I’m totally going to make this! We love spicy stuff and my hubby has been on a jalapeno kick lately, so he’ll love it. Can’t wait to try it!

  • c says:

    this looks delicious! I recently made a white bean turkey chili, but this looks like it has a lot more heat! can’t wait to try it.

  • Raquel says:

    Just made this recipe for dinner and I LOVED it. I omitted the jalapenos because my roommates don’t like spicy food but it still had a decent kick! I also didn’t have 5 hours to spare so I set it on high for about 3 hours. I will definitely be making this recipe again, hopefully with the jalapenos and the right timing. Thank you for the recipe!

  • Jessica says:

    Thanks for giving it a try, it’s one of Neil’s favorites and it’s SO EASY!

  • Susie says:

    Thank you for this recipe! I’ve made it a couple of times and everyone who tries it LOVES it!

  • Bri says:

    Hi there! I just stumbled across your paged looking for a white chicken chili to try, and I was surprised and glad to see the familiar Hy-Vee label on your canned beans 🙂 They just opened a store by us in Illinois, and I love it! Random. But I love your recipe, and the story of how you two met. Keep cooking!

  • Elizabeth Coulter says:

    Hey there! Your recipe looks incredible and I plan on trying it this week! This may be a silly question, but do you drain/and or rinse your beans? Thanks!

  • Amber says:

    This is currently in my slow cooker! I added diced red pepper, fresh jalapeno & substituted black beans for one of the cans of white beans. Technically, its not white chili but it smells delicious.Thanks for the inspiration 🙂

  • Stella says:

    Just stumbled across this fantastic recipe. We don’t have a crock pot so is there a way I can still attempt this at home? I’d love to know if there’s an alternative!!

    Thanks so much in advance 🙂

    • Neil says:


      Sure! All of this can be done over the stove. I would reduce the cook time to around 1 hour if you are doing it over a stove top. Bring to a boil, reduce to low and simmer 1 hour.


  • Rachel says:

    This sounds great! And pretty simple too, I plan on making it tomorrow. Thank you for sharing 🙂

  • I can’t wait to give this a try but I don’t have a crockpot. Can I just simmer this using a Dutch oven?

  • Jessie says:

    I can’t wait to test this out on my parents, we all love adding jalapenos to anything we can get it in. I was wondering though, about how many servings does this make?

    • Neil says:


      This will fill up most of a 6qt crock pot. So it really depends on how much chili per bowl your guests like! So the best bet would be to know that it fills most of the 6qt crock pot and estimate from there for bowl/portion size.

  • Jflo says:

    Love this! I’ve made it a few times already and it never disappoints my family.