• Skip to main content
  • Skip to footer
  • Home
  • About Me
A Cook And Her Books
  • STORIES
    • GARDEN
    • FOOD
    • DIY
    • TRAVEL
    • ART
  • CONTACT
  • Home
  • About Me
A Cook and Her Books logo

A Cook And Her Books

Your SUPER-powered WP Engine Site

  • STORIES
    • GARDEN
    • FOOD
    • DIY
    • TRAVEL
    • ART
  • CONTACT
White chicken chili in a bowl

Filed Under: Food Tagged With: recipe, soup or stew

Try My Favorite White Chicken Chili Recipe

November 16, 2021 By Lucy Mercer Leave a Comment

I love a “dump and do” recipe, and this one is doubly good because it’s a back-of-the-can recipe. Canned good recipes are my go-to’s when the weather shuts down and I’m snugged in at home.

You know, those days chilly days when you want a warm bowl of soup to fill you up. That’s a white chicken chili kind of day.

I have a twist on the back-of-the can chicken chili recipe, a can of diced tomatoes added to the chicken and beans base. The tomatoes brighten the flavor and warm up the color.

Cans of beans. Photo by Lucy Mercer | A Cook and Her Books
Cans of chili beans. Photo by Lucy Mercer/A Cook and Her Books

This recipe is based on the one from Bush’s Beans. I’ll save you from reading the tee-tiny type on the back of the can. Just read my version below. The can of fire-roasted diced tomatoes subs for part of the liquid, for my riff on the recipe.

Beans in white chicken chili | Photo by Lucy Mercer | A Cook and Her Books
Beans and diced tomatoes in white chicken chili. Photo by Lucy Mercer/A Cook and Her Books

White Chicken Chili Recipe

adapted from Bush’s Beans

2 (16 oz) cans Bush’s® White Chili Beans
1 (14.5 oz) can chicken broth (or 2 cups chicken broth)

1 (14.5 oz) can fire-roasted diced tomatoes
1 tablespoon olive oil
1 medium onion, chopped
1 (4 oz) can chopped green chiles, drained
3 tablespoons all-purpose flour
2 teaspoons ground cumin
1 1/2 cups chopped, cooked chicken breast

Instructions:

1.In a Dutch oven or soup pot, cook onion in oil until translucent, about 4 minutes.

2. Add chiles, flour and cumin; cook and stir for two minutes. Add beans, chicken broth and diced tomatoes.

3. Bring to a boil, reduce heat and simmer for 10 minutes or until thickened.

4. Add chicken and heat through.

5. Serve with garnishes like cheese, sour cream and salsa. I like mine with crunchy tortilla chips.

White chicken chili bowl | Photo by Lucy Mercer | A Cook and Her Books
Bowl of white chicken chili. Photo by Lucy Mercer/A Cook and Her Books

This is a perfectly imperfect recipe.

See More Recipes on A Cook and Her Books

Roasted Cherry Tomato Soup Recipe
Roasted Tomato Jam Recipe

Like What You See?

If you see something, say something. Join me on Instagram to talk about tomatoes and all good things from the kitchen and garden. Facebook is family, too. Would love to hear from you. 

« Previous Post
Zinnias are Fall's Final Flowers
Next Post »
Perfectly Imperfect Recipes

About the Author

Lucy Mercer

Subscribe to A Cook And Her Books Monthly Newsletter!

Privacy Policy

Reader Interactions

Leave a Comment Cancel reply

Your email address will not be published. Required fields are marked *

Footer

Quick Links

  • Home
  • About
  • Stories
  • Contact

Read More Stories!

  • Garden
  • Food
  • DIY
  • Travel
  • Art

Contact Us

  • Facebook
  • Instagram
  • LinkedIn

Sign Up Now For More!

Subscribe to my monthly newsletter for fresh tips on gardening, food and books delivered to your inbox.

* indicates required

Copyright © 2025 Lucy Mercer. All images and words belong to Lucy Mercer unless otherwise attributed and may not be reproduced without written permission.

Privacy Policy · Sitemap