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Easy White Chili


My daughter, Brandon, asked for this recipe. I used to make it all the time when they were growing up. Decided it would be easiest to add it here, where anyone can get at it. It is very easy and tasty. As they say at the restaurants, “Enjoy!”

White Chili

Serves 8 - 16
Prep time 30 minutes
Cook time 3 hours
Total time 3 hours, 30 minutes
Meal type Lunch, Main Dish
Misc Serve Hot
Occasion Casual Party
Region Mexican
By author Steven Burns
Very easy recipe. Used to make this all the time to feed our family of five. It is a good alternative to standard chili. I always made it in the crockpot. Suspect I'd make it in a pressure cooker now and cut the cooking time to 45 - 60 minutes depending on whether I soaked the beans or not.


  • 16oz Navy Beans (Soaked overnight to soften)
  • 2lb Chicken (Deboned and Copped - Any part of the chicken will do)
  • 1 lrg can Chicken Stock
  • 2 - 4 cups Water (Depends on how thick you want your chili)
  • 2 - 4 cubes Chicken Bouillon (One for each cup of water)
  • 2 - 3 Jalapeno Peppers (Deveined, seeds removed. Chopped)
  • 3 - 5 tablespoons Cumin
  • 3 - 4 Onions (Chopped)


Step 1
Combine all ingredients into a very large soup pot or a crockpot
Step 2
Cook on low heat, at a very slow boil for 2 to 3 hours until beans are very soft. Stir occasionally. Or cook for 8 hours on low in a crockpot.


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