White Chicken Chili

Okay so THIS is the best. A simple, hearty, delicious recipe that truly anyone can make. I made this for a group of ladies a couple of weeks ago and several asked for the recipe. It’s from my most favorite book Bread & Wine by Shauna Niequist. The whole book is about building community, and being known, around the table; it has some of my most favorite recipes woven into the story. Seriously you have to try this. Grab these ingredients and get started!

Did I mention that this recipe is the best for a blustery winter day or filling enough for “game day?”)

White Chicken Chili

  • Difficulty: easy
  • Print

1-1.5 lbs of chicken breast (you can also make it with rotisserie chicken pulled off the bone)
16 oz container of salsa (I prefer fresh pico de gallo from the produce section but you can even us a jar!)
4 cans of white beans (I chose a blend of white beans and pinto beans – but you can also change these up – I never choose kidney beans though.)
all drained, two mashed
4 cups of chicken broth

Condiment choices: lime wedges, avacado, cheese, chips, salsa, cilantro, sour cream


In a dutch oven, cook the chicken over medium heat until it is cooked through.

Add the salsa, beans (including the bean liquid) and broth.

Bring to a roiling boil, then reduce the heat to a simmer, stirring occasionally. Simmer for at least 30 minutes but the longer the better.

* Recipe used from Bread and Wine by Shauna Niequist pg. 110


“When we stop everything else to gather around the table and eat a meal made by someone’s hands we honor our bodies and the God who created them. We honor the world He made and the beauty of creation.”

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I hope you’ll share pictures or stories when you make this delicious pot of soup!

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