The Starving Chef Recipe: White Chicken Chili

Chicken chili with a dash of sass.

By Felicia Berger

My white chili is packed with everything from sweet corn to green chilies.

It’s a sinus clearing extravaganza that’s also loaded with protein, which means this chili might actually cure the common cold.

For step-by-step instructions with photos, click here.

White Chicken Chili

Prep time: 5 minutes
Cook time: 25-30 minutes
Makes: 6-8 servings

1.5 lb. ground chicken
1 large white onion, chopped
1 1/2 C white and golden corn (canned)
1/2 C green chilies (canned or fresh)
1 poblano pepper, chopped
2 T garlic, minced
1 1/2 C white navy beans (canned)
2 C chicken broth
1/2 lime, juiced
1/2 C heavy cream
1/2 C Gruyere
2 T cream cheese
1 T extra virgin olive oil
1 jalapeno, sliced
Salt & pepper, to taste
Parsley, for topping (optional)
Greek yogurt or sour cream, for serving

Here’s How
  1. In a large pot over high heat, add the olive oil and heat until shimmering. Add the chopped onions and saute until tender, about two-three minutes. Then add in the corn, chilies, poblano pepper and garlic. Stir until everything is combined.
  2. Add the ground chicken and cook until crumbled and beginning to brown. Stir in the white beans then pour in the chicken broth. Add the juice of half a lime and season with salt and pepper, to taste. Simmer for twenty minutes.
  3. Reduce the heat to low and stir in the heavy cream, Gruyere cheese and cream cheese. Stir until the cheeses have melted into the chili.
  4. Serve right away and top with fresh sliced jalapenos and a dollop of Greek yogurt. Garnish with parsley, as desired. Spritz on some fresh lime and serve with crusty bread. Enjoy.

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Categories: Food & Dining