clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

White Chicken Chili

  • Author: Bailey Sissom
  • Prep Time: 20 mins
  • Cook Time: 40 mins
  • Total Time: 1 hour
  • Yield: 6 servings 1x


  • 3/4 cup whole milk
  • 1/4 Cup Corn Starch
  • 2 TBS butter
  • 1 yellow onion
  • 4 garlic cloves, minced
  • 1 red pepper, diced
  • 4 cups shredded chicken
  • 2 15 oz. cans of white beans (I used Butter Beans and Great Northern Beans)
  • 5-6 Cups of Chicken Broth
  • 1 1/2 TBS Cumin
  • 3/4 tsp Paprika
  • 1/2 tsp Cayenne Pepper
  • 1 cup frozen sweet corn
  • Salt and Pepper to taste


  1. In a small bowl, combine milk and corn starch. Set aside.
  2. In a large soup pot, heat butter over medium heat. Add butter. When butter is melted completely, add onion, garlic and red pepper. Cook for 8-10 minutes or until onions are translucent. Stir frequently.
  3. To the pot, add chicken, chicken broth (start with 5 cups and add more if needed),beans, cumin, paprika, and cayenne pepper. Let simmer for about 20 minutes.
  4. Add the milk/cornstarch mixture and frozen corn. Cook an additional 10 minutes or until soup is desired consistency. The longer you cook, the thicker it will get.