White Chicken Chili (Makes 6-8 Servings)

Prep Time: 2 mins Cook Time: 30 mins

egg free

nut free

dairy free

gluten free


  • 1 Tbsp olive oil
  • 1 Garlic clove, minced
  • 1 small onion, diced
  • 2 pounds Chicken Breasts, bone-in, skinless (about 2 large breasts)
  • 1 quart 32 ounces low-sodium chicken stock
  • 1 Tsp kosher salt
  • 1 Tsp ground cumin
  • 1 Can white beans, drained and rinsed
  • 1 Cup Frozen Shoe Peg White Corn
  • 1 Jar Diced Green Chilies (They are mild.)
  • The Juice of 1 Lime (about 2 to 3 Tbsp Lime Juice)


1. Heat olive oil in a large saucepan over medium heat and cook onions for 4 to 5 minutes or until translucent.

2. Add garlic and cook an additional minute.

3. Add the whole chicken breasts, stock and salt to the saucepan, cover, bring to a boil and reduce to a simmer.

4. Cook for 18-20 minutes, remove chicken to a plate and allow to cool.

5. While the chicken is cooling, add the remaining ingredients to the pot.

6. Remove the chicken from the bone, chop into bite-size pieces, and add to the pot.

7. Serve.

To Freeze: Allow to cool, place in appropriate tupperware or ziploc bag, label and freeze up to 4 months. Defrost in a pot over low-medium heat.


Sour Cream, Tortilla Chips, Cheddar Cheese, Monterey Jack Cheese