White Chicken Chili

Non-traditional chili that comes together easily with a few ingredients. Do it on the stove top or in a slow cooker for even easier results.

White Chicken Chili


  • 4 garlic cloves, peeled
  • 2 medium (420 g) white onions, peeled, quartered
  • 3 (195 g) celery stalks, cut into 3" pieces
  • 3 (500 g) cooked boneless skinless chicken breasts, cut into strips
  • 2 Tablespoons (30 ml) extra virgin olive oil
  • 12 ounces (340 g) green chiles (or canned), chopped
  • 2 Tablespoons (15 g) cumin powder
  • 2 Tablespoons (15 g) dried oregano
  • ½ teaspoon (4 g) kosher salt, optional
  • 2 cans (896 g) white beans. drained, rinsed
  • 7 cups (1¾ l) chicken stock
  • 2 teaspoons red pepper flakes
  • 3 Tablespoons (25 g) cornstarch, mixed with a little water


1. Place garlic, onion, and celery into the Food Process Work Bowl fitted with the Multi-Use Blade. Pulse 4-6 times or until ingredients are chopped uniformly, remove from the bowl and set aside.
2. Place chicken tenders (or strips) into the Food Processor Work Bowl fitted with Multi-Use Blade. Pulse 4-6 times or until ingredients are chopped uniformly.
3. Heat a large stock pot over medium high heat. Add the olive oil, followed by the chopped vegetable mixture. Sauté for 8-10 minutes or just the onions turn translucent.
4. Next, add the green chilies, chopped chicken, seasonings, beans, and stock. Bring to a simmer and reduce heat to medium low. Simmer for 35-40 minutes.
5. Add crushed red pepper and cornstarch mixed with water to thicken as needed. Simmer for an additional 15 minutes.

Chef's Notes

Try adding chopped cilantro while cooking or use it as a garnish once you’re finished. This is a lighter, more broth-style chili.