White Chicken Chili – Daniel M. Hendricks
A Bowl of White Chicken Chili
A Bowl of White Chicken Chili


1Sauté onions, celery and garlic in vegetable oil until tender, about 5 minutes. In a separate pan, cook chicken until center turns white.

2In a large stockpot (or crockpot), combine onion+celery+garlic, butter, flour, bay leaf, half and half, and chicken broth. Stir well and bring to a boil and simmer 5 minutes.

3Add remaining ingredients to stockpot (chicken breasts, green chilies, oregano, cumin, dried mustard, basil, Cajun seasoning, beans, tomatoes, and pepper) and stir well, simmering for about 1 hour.

4Serve and enjoy.

Optional - Top your bowl off with shredded cheese and sour cream (highly recommended).

White Chicken Chili


June 4, 2016

An original recipe that I created as I tried to mimic my favorite white chicken chili from a local restaurant.

  • Prep: 1 hr
  • Cook: 1 hr 10 mins
  • Yields: 5-6 servings


1/2 cup all purpose flour

3/4 cup chicken broth

1/2 cup vegetable oil

4 tbsp butter or margarine

2 cups half and half

2 cups diced onions

2 cups diced celery

6 garlic cloves, finely diced

1 lb chicken breasts, cooked and diced

7-8 oz. chopped green chilies from a can

1/2 tsp oregano

1 tsp cumin

1/2 tsp dried mustard

1/2 tsp basil

1/2 tsp Cajun seasoning

1 can white beans (about 14-16 ounces)

1 bay leaf (optional)

1/2 tsp white pepper (optional)

Daniel M. Hendricks