Rae’s White Chicken Chili


  • 1 tablespoon olive oil
  • 1 medium onion, finely chopped
  • 1 can (4oz) shopped green chilies, drained
  • 3 tablespoons all-purpose flour
  • 2 teaspoons ground cumin
  • 2 cans (15.8 oz) Great Northern Beans of Navy Beans
  • 1 can (14.5 oz) chicken broth
  • 1 ½ cups finely chopped cooked chicken breast
  • Shredded Monterey Jack cheese (optional)
  • Sour cream (optional)
  • Salsa (optional)


In a large skillet, cook onions in oil for 4 minutes or until transparent.  Add chilies, flour, cumin; cook and stir for 2 minutes.  Add beans and chicken broth; bring to a boil.  Reduce heat; simmer for 10 minutes or until thickened.  Add chicken; cook until hot.

Garnish with cheese, sour cream and salsa, if desired.   (6-7 servings)

Doubled the recipe for class using 2 large chicken breasts and 3 cans beans for each recipe.

Download:  Rae’s White Chicken Chili

Rae Jacobson
Lebanon, TN
5 November 2012