The Ultimate White Chicken Chili

One of my goals this year is to continue to try new recipes.  I'm not sure this one counts since I stole it from someone in our community group.  Regardless it's the best White Chicken Chili I've ever had so I had to share it with you!

I have been halving the recipe because I don't have a pot large enough to make a gallon of soup.  Here is the recipe for the gallon.

1 Taco seasoning 1 packet

6 cans northern beans 15 oz.
2.25 lbs. chicken breasts
4 oz. Butter
0.5 cup Spanish onion diced
2 Tbsp. garlic minced
3 Tbsp. jalapeno peppers diced
2 Tbsp. chili powder
2 Tbsp. ground cumin
1/4 cup all-purpose flour
6 cups chicken stock
5 cups half and half
2 Tbsp. kosher salt
2 Tbsp. cayenne pepper sauce
3 Tbsp. Worcestershire sauce
1 lb. Monterrey Jack cheese shredded

Preheat oven to 375 degrees. Season chicken with taco seasoning. Bake about 30-45 minutes. Dice and reserve. I've been using about 1 and 1/2 pounds of chicken and the whole packet of taco seasoning even when I split the recipe.  You really can't have too much chicken!


Melt butter and saute onion, garlic and jalapenos until the onions are translucent. Drain and rinse beans and add to sauteed mixture, cooking for 5 minutes. Add the chili powder, cumin and flour and stir for about 5 minutes. Add the chicken stock, half and half, salt, hot sauce and Worcestershire sauce and cook until the mixture is thickened and the beans are soft.  Add your diced chicken and cheese and stir until the cheese melts.

We've been eating it with tortilla chips, sour cream and fresh cilantro.  It's also great with this famous salsa!!

I hope you enjoy this yummy soup!  It's perfect for a cold winter night!