White Chicken Chili

chicken chili 2-001

I promised you a follow up to my Perfect Tailgating Chili with a different twist so here it is… a White Chicken Chili recipe! I have a friend who doesn’t like regular chili (weirdo) but loves chicken so I made a twist on the original to try to sucker him into liking chili with this recipe. When I was in college I used to frequently visit a restaurant that had the most delicious and thick White Chicken Chili so I wanted to create something similar. In order to re-create the consistency without flour I used potato starch to thicken. If you aren’t into thick soups you can always omit the potato starch for a delicious warm you up on a cold winter day bowl of deliciousness.

In order to truly get a bang for your nutrition buck with this recipe I recommend you roast the chicken yourself ahead of time. This will give you the quality and nutrient density of a free-range chicken and the moisture and flavor of a fresh roasted chicken. Twice as healthy, twice as delicious as store bought (and not so healthy) boneless skinless chicken breast #winning.

Make sure when you make this recipe you use the hashtags #adventuresofsassyandpearl and #pearlandsassyapproved


White Chicken Chili

White Chicken Chili


  • 1 c dry cannellini beans
  • 1 T coconut oil
  • 2 large carrots, chopped
  • 1 medium onion, chopped
  • 2 stalks celery, chopped
  • 3 cloves garlic, minced
  • 3 cups bone broth
  • 2 c water
  • 2 c roasted chicken, chopped
  • 1 jalapeno pepper, minced
  • 1/2 T salt
  • 1/2 tsp pepper
  • 1 1/2 T cumin
  • 1 tsp coriander
  • 1/2 T chili powder
  • 1/4 c potato starch (optional)
  • 1/8 c fresh cilantro, chopped
  • 1/3 c shredded jack cheese


  1. Cook cannellini beans according to package instructions (yield ~2 cups cooked). Set one cup of whole beans aside and mash the remaining beans. Set aside.
  2. In a large stockpot, sauté carrots, onion, celery, and garlic in coconut oil until fragrant and soft
  3. Add bone broth and water and heat to a simmer
  4. Add chicken, jalapeno, salt, pepper, cumin, coriander, and chili powder and allow to simmer for 15 minutes
  5. Remove 1-2 cups of liquid from the soup and place in a medium bowl. Add potato starch 1 T at a time and whisk until smooth. When potato starch clumps are all dissolved return liquid to stock pot. Wait about 5 minutes to see change in consistency, continue process until desired consistency is reached.
  6. Add cilantro and cheese and stir until mixed and melted.
  7. Serve hot. May refrigerate or freeze leftovers.

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