I am a brand ambassador for Perdue Farms, and they sponsored this post.
Halloween at our house is a thing. We have a bunch of friends over to hang out, hand out candy and eat. While the kids trick or treat and gorge themselves on candy, the parents hang out with a glass of wine and our tradition: Jon’s Hearty White Chicken Chili Recipe. My famous White Chicken Chili is chock full of juicy chicken, white beans, a kick of chili powder and a beer for good measure, Everyone just gobbles it up! I make up a huge batch so the gang can help themselves. We serve it with bowls brimming with various topping choices like green onions, cheese, sour cream and more.
I use only the best ingredients, like Perdue Farms Harvestland Diced Chicken Breasts. Perdue Farms chickens are raised cage free with no antibiotics ever, all vegetarian diets and no hormones or steroids. Just delicious chicken the way it should be. And it makes great chili, BTW – Halloween at our house, or any other day of the year.
Plus you can use my affiliate code to order chicken and other goodies from Perdue Farms and have it delivered directly to your front door. Enjoy special offers and free stuff on your first order!
Hearty White Chicken Chili
As the kids have gotten older the crowd just grows with friends and hangers-on. We think they might just be coming for this white chicken chili alone! If you want to grab on to this tradition at your own house, you’ll need to know how to make this chili.
Hearty White Chicken Chili Recipe
(makes about 12-15 servings)
- 2 pounds Perdue Farms Harvestland diced chicken breasts, cooked
- One large yellow onion, chopped
- 2-3 cloves garlic, minced
- One stick of unsalted butter
- 4-6 cups chicken broth
- 1 bottle of beer (optional)
- 1 can mild green chilis, chopped
- 4-5 large cans white beans (Great Northern or Cannelini Beans work fine)
- 1 can refried beans
- 2 tsp cumin
- 2 tsp chili powder
- 2 tsp oregano
- 1 tsp cayenne (if you like it spicy)
- 1 1/2 cups heavy cream
- 1 cup Monterey Jack cheese
In large pot, melt butter and cook onions and garlic until limp. Add chicken broth, beer, spices and green chilis. Bring to boil. Add white beans and refried beans, stirring well. Reduce to simmer and add chicken, heavy cream and cheese. Cook for about 15 minutes, stirring regularly to avoid sticking. Remove from heat, ladle into bowls, and serve with toppings.
- chopped green onions
- pico de gallo salsa
- Monterrey Jack cheese
- pickled jalapeno peppers
- bacon crumbles
- sour cream
- green salsa
- chopped cilantro
Oh and don’t forget the cornbread – we serve it up with lots of butter and sweet fresh honey.
Hope you like it – let us know how it goes!