White Chicken Chili [Food Processor Attachment]

This non-traditional chili comes together easily with a few ingredients. Try making it on the stove top or in a slow cooker for even easier results.


  • (4 ) garlic cloves, peeled
  • 420 g (2 ) white onion, peeled, quartered
  • 195 g (3 ) celery stalks, cut into 3" pieces
  • 500 g (3 ) cooked boneless skinless chicken breast, cut into strips
  • 30 ml (2 Tablespoons) extra virgin olive oil
  • 340 g (1 can) green chilies, chopped
  • 15 g (2 Tablespoons) cumin powder
  • 15 g (2 Tablespoons) dried oregano
  • 4 g (½ teaspoon) kosher salt, optional
  • 896 g (2 cans) white beans, drained, rinsed
  • 1.75 l (7 cups) chicken stock
  • (2 teaspoons) red pepper flakes
  • 25 g (3 Tablespoons) cornstarch, mixed with a little water


  1. Fit the Food Processor with the Multi-Use Blade.  Place garlic, onion, and celery into the Vitamix container.  Pulse 4 – 6 times or until ingredients are chopped uniformly, remove from the bowl and set aside.
  2. Place chicken into the Vitamix container. 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

  • Loaded with protein and fiber, this dish is truly satisfying and satiating. Try adding chopped cilantro while cooking or use it as a garnish once you’re finished. This is a lighter, more broth-style chili.