Keith's White Chicken Chili Recipe

Name: Keith's White Chicken Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups diced onions; 2 cups diced celery; 5 garlic cloves, chopped; 1/2 cup vegetable oil; 1 pound chicken breast, cooked and diced; 8 cups water; 1 bay leaf; 1 (7-ounce) can chopped green chilies; 1/2 teaspoon oregano; 1/2 teaspoon cumin; 1/2 teaspoon dry mustard; 1/2 teaspoon basil; 1/2 teaspoon Old Bay seasoning; 1/4 teaspoon Cajun seasoning; 1/3 of a 7-ounce can chipotle in adobo, chopped; 4 tablespoons chicken base; 1 pickled jalapeno, chopped; 2 pounds white beans, soaked overnight; 1/2 cup heavy cream; 1 cup shredded carrots; 16 ounces sour cream

Servings: persons

2 cups diced onions
2 cups diced celery
5 garlic cloves, chopped
1/2 cup vegetable oil
1 pound chicken breast, cooked and diced
8 cups water
1 bay leaf
1 (7-ounce) can chopped green chilies
1/2 teaspoon oregano
1/2 teaspoon cumin
1/2 teaspoon dry mustard
1/2 teaspoon basil
1/2 teaspoon Old Bay seasoning
1/4 teaspoon Cajun seasoning
1/3 of a 7-ounce can chipotle in adobo, chopped
4 tablespoons chicken base
1 pickled jalapeno, chopped
2 pounds white beans, soaked overnight
1/2 cup heavy cream
1 cup shredded carrots
16 ounces sour cream

1
Saute onion, celery, and garlic in oil until tender, about 5 minutes.
2
In a large stockpot add chicken, water, bay leaf, chiles, oregano, cumin, dry mustard, basil, Old Bay, Cajun seasoning, chipotle, chicken base, and pickled jalapeno and simmer for 1 1/2 hours.
3
Add the drained beans and heavy cream and simmer for 1 hour, or until the beans are tender.
4
Garnish soup with carrots and sour cream.
5
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
6
The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results

1396

kcal

Calories

Fat

126

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 2 cups diced onions, 2 cups diced celery, 5 garlic cloves, chopped, 1/2 cup vegetable oil, and more.

Yes, Keith's White Chicken Chili falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Keith's White Chicken Chili

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions