white chicken chili thekarpiuksI don’t really consider myself to be a fan of chili. I know that this post and our last recipe post would suggest otherwise, but it’s not usually my go-to meal. I’d rather have a hearty stew or a creamy soup in the winter. That all changed, however, when I discovered white chicken chili. It’s a delicious variety of traditional chili that’s both creamy and hearty. And this recipe takes literally 15 minutes from start to serve, so it’s a perfect dinner choice when you’re short on time. Like when you get home late and it’s also bath night and you still need to whip up dinner.

whitechickenchili_thekarpiuks01I can’t take credit for this magic. This recipe was passed from colleague to colleague around work, and I first had it at a work friend’s knit night. I’ve seen it re-forwarded around several times since! I’m amazed at its simplicity; it’s literally throwing the contents of a couple cans into a pot and warming it through, and the result is a perfect pot of chili every single time. We’ve made it four times now. Trust me, this will make your regular weekly dinner rotation during the colder months, too!

The Best White Chicken Chili Ever



Note: This recipe makes a lot of chili. For our little family of three, cutting this recipe in half made the perfect amount for dinner.

white chicken chili thekarpiuksOver medium heat, dump the contents of all the cans into a large pot on the stove. You’ll want to drain the canned chicken and corn, but not the beans. Pour in the pint of half & half and the salsa. You can adjust the heat of the chili by adjusting the amount of salsa; for a spicier chili, pour in the entire jar! Add in the Mexican cheese. Heat through until the chili is nice and hot, stirring occasionally to help the cheese melt throughout. The melty cheese will thicken up your chili nicely! Serve with cornbread muffins, which conveniently take around 10-15 minutes to bake in the oven while you’re making chili.

Seriously. Delicious. Hope you enjoy!