White Chicken Chili

White Chicken Chili

By Carmel Karni    —   See the recipe
One of Dave’s dad's most beloved family recipes is his White Chicken Chili. It’s not really a chili, and he never used white beans either (we like black beans in our family). Its more like a Mexican inspired chicken soup with peppers and beans. Mostly though, its a quick, extremely comforting and very delicious meal. This is my version of his dish.


  • 2 TBS olive oil
  • 1 large onion, diced
  • 1 jalapeño (with or without seeds, up to you)
  • 1 large red or yellow pepper, diced
  • 1 chicken breast, cut into bite sized pieces
  • 4 cloves garlic, diced
  • 1 TBS cumin
  • 1 TBS oregano (preferably Mexican)
  • Pinch (or more) cayenne
  • 2 cans of black beans, drained
  • 1 quart chicken stock
  • 1/2 bunch kale, stalks removed, shredded thinly, Salt to taste


  • Tortilla chips
  • Grated cheddar
  • Sour cream
  • Chopped onion
  • Avocado
In a soup pot, heat oil over medium heat and add onion and peppers. Cook until soft, about 7 minutes. Add chicken and cook until no longer pink. Add garlic and spices and cook another a minute or so. Add the beans and stock bring to a boil, lower the heat, cover and cook for 20 minutes. Add the shredded kale and cook a further 5 minutes. Taste for salt and serve with toppings.
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