Mmmmm, fall is in the air. We are having cooler nights, which makes for the perfect reason to start making chilis. This is my own recipe. It’s a mild chicken chili (I have three little ones), but it still is packed with flavor. Feel free to add some cayenne pepper if you want a kick.

This is also a simple recipe. You really could throw it together in 30 minutes, and it still tastes like you worked hours on it.

White Chicken Chili Recipe

  • 1/4 cup butter
  • 1/4 cup all purpose flour
  • 1 onion, chopped
  • 1 (14oz) can of organic corn
  • 2 (14 oz) cans of organic navy beans
  • 1 (7oz) can diced green mild chiles
  • 1 cup shredded, cooked chicken
  • 3 cups water
  • 2 tbsp Better than Bouillon chicken base
  • 2 tsp chili powder
  • 2 tsp cumin powder
  • 1/2 tsp black pepper
  • 1/4 cup heavy whipping cream
  • Optional toppings: shredded cheddar, sour cream, tortilla chips

Melt butter over medium heat in a dutch oven on the stovetop. Add flour and whisk until bubbly. Stir in chopped onion. Reduce heat to low and allow onion to cook down, about 4 minutes.

Add corn, navy beans, chiles, chicken, water, chicken base, chili powder, cumin, and pepper. Stir until combine. Increase heat to medium, and bring to a simmer. Reduce heat back to low, and simmer for 20 minutes. Before serving, whisk in heavy cream.

My favorite blue pot!

Top with cheddar cheese or sour cream, and serve with tortilla chips.

Variations: You will see that in a lot of the recipes that I post, I add organic ingredients. This isn’t a must, and you can substitute for non organic if desired. I choose to buy organic as much as I can, especially when you can get it for fairly cheap on products such as beans.


Rachel is a Postpartum Nurse of 15+ years. She is also a Spinning Babies® CPE, Childbirth Educator, Published Author, and Recipe Creator. Rachel's passion is to encourage and empower women in all things related to motherhood.

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