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Editor's Recipe: White Chili

Featured Recipe...

Here is a recipe for one of our favorite recipes, submitted by one of our readers! It is so close to the version we make I'm adding it to the Editor's Recipe category just for convenience. My additional comments for ingredients are at the end of the recipe.  Would love to hear from y'all, what kind of chili do you make for your family? - Michelle

White Chili

I love your website. I have enjoyed many of the recipes that are posted. Thank you. A friend of mine gave me this recipe after I shared a few of yours with her. This is really quick and good, my entire family liked it.


1 Rotisserie chicken (I get mine from Publix)
4 Cans of white beans
4 Cans of chicken broth
1 Onion
2 or 3 Cloves of garlic
2 or 3 tsp. Ground Cumin
2 tsp. Oregano
2 Blocks of shredded Monterey Jack & Pepper Jack cheese (we didn't use the cheese and it was still delicious)


Saute onions and garlic in oil. Add beans, chicken broth, cumin, oregano and chicken. Simmer 30 minutes. Add cheese and heat through. Garnish and serve.

If using a crock pot, add everything except cheese. Add the cheese just before serving.

I have a family of 4 and this recipe made enough for 2 dinners. It even tasted good after freezing and thawing 1 of the dinners.

Submitted by Sheila Johnston

Note: Thank you for sharing this recipe, Sheila, our family loves white chili! I enjoy making different versions and they are all good! You can also save some extra money by using a pound of dry navy beans--prepare ahead--and homemade chicken broth. Green chilies are also a nice ingredient you might want to give a try. We do not put cheese in our chili either, though this does sound delicious, we usually use it just for a topping! :o) - Michelle