Southwest White Chicken Chili

Great for cold weather or for times when a beef-based chili isn’t what you’re looking for.  This recipe makes enough for 8-10 people and is only slightly spicy as described here.  You might also want to check out our recipe for Green Chili Chicken Chowder.


4-5     Medium size or larger chicken breasts (cooked & shredded)

1          Medium sized sweet onion (chopped)

3          Green onions (chopped – whole thing)

2         16oz cans of white beans (cannellini or great northern or similar)

2          4oz cans of diced green chilies
(can substitute 1/2 jar of HEB Cookwell & Co green chili stew)

32 oz   Chicken stock (or broth)

1 Tbsp    Olive oil

1 1/2 tsp  Garlic powder

1/4 tsp    Cayenne pepper

1 1/2 tsp  Ground cumin

1 tsp       Dried oregano

1 Tbsp    Fresh cilantro (chopped)

Monterrey Jack cheese

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As shown above, several items need some form of preparation before combining and cooking.


  1. Heat oil in large saucepan over medium-high heat
  2. Sauté onions for 4-5 minutes (or until translucent)
  3. Stir in chicken broth and spices (garlic powder, pepper, cumin, oregano)
  4. Add shredded chicken
  5. Simmer for 15 minutes
  6. Stir in beans and simmer for 5 minutes
  7. Before serving, add cilantro, salt and pepper to taste
  8. Upon serving, add Monterrey Jack cheese as garnish.  Also goes well served over white rice.

Author: Gordon Daugherty

Over the past 15 years Gordon has seen nearly 1,000 startup pitches, advised more than 200 entrepreneurs and been involved with raising over $45M in growth and venture capital. Throughout his 28 year career in high tech, serving twice as President and three times as CMO, Gordon has both an IPO and a $200M acquisition exit under his belt. Now his emphasis is purely focused on helping startups and early stage tech companies. Through his Shockwave Innovations advisory practice and as Managing Director for Austin’s Capital Factory startup accelerator, Gordon is an active angel investor, VC and startup advisor.

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