Easy White Chicken Chili ((made from scratch))

White chicken chili is a favorite in our home but it is usually a meal that’s reserved for the weekend simply because there are several steps to making the “perfect chili”. Each of those steps take more time than I manage to find during the week. Well, they DID take more time until

 I combined my favorite cooking method with a list of classic White Chicken Chili ingredients.


  • Mexican oregano
  • cumin
  • Green chili powder
  • boneless skinless chicken thighs 
  • diced bell pepper
  • diced red onion
  • fresh garlic, chopped
  • chopped cilantro
  • salsa verde
  • dried beans ((I used an heirloom variety called “Yellow Eye”))
  • amber lager
  • water
  • salt & pepper
  • corn starch 
  • cream
  • a handful of cherry tomatoes 






In one swoop, these ingredients get added to a big pot, are given a few good stirs and then covered and put into a warm ((275°)) oven. The pot stays in the oven for 8 hours – no peeks! But I promise, within 2 hours, you will know a tasty meal is in your future because of the aroma coming from the oven. The cumin and chili powder, along with the beer & oregano create the perfect chili flavors.

The raw chicken thighs are the perfect meat to stand up to the long cooking time of this recipe. Thighs add a great flavor to the chili ((think homemade chicken stock)) and stay moist and tender for the duration!


Once cooking is complete, give the chili a good stir, season with additional salt & pepper to taste and add another ½ c of cream.


Garnish with a scoop of fresh tomatoes, peppers & avocado, some diced red onion, and a sprinkle of grated sharp cheese.  Hearty, flavorful and satisfying — and so, so easy!

Easy White Chicken Chili
Serves 12
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Prep Time
15 min
Cook Time
8 hr
Prep Time
15 min
Cook Time
8 hr
  1. 1½ T Mexican oregano
  2. 2 T cumin
  3. 2 T green chili powder
  4. 3 lb boneless skinless chicken thighs
  5. ½ c diced bell pepper
  6. ½ c diced red onion
  7. 2 cloves fresh garlic, chopped
  8. ½ c chopped cilantro
  9. ½ c salsa verde
  10. ½ lb dried beans
  11. 12 oz amber lager
  12. 24 - 32 oz water ((I left 3" of space from the top of my pot))
  13. 1-2 t salt & pepper, more to taste after cooking
  14. 4 T corn starch
  15. ½ c cream plus ½ c cream to be added after cooking
  16. a handful of cherry tomatoes
  17. diced peppers, tomatoes, red onion, fresh avocado & grated cheese for garnish ((optional))
  1. Preheat oven to 275°. Combine all ingredients in a large 8-10 qt dutch oven. Stir until the cornstarch is dissolved ((or add the cornstarch to 1 c of cold water, stir to combine and pour over the rest of the ingredients)).
  2. Cover the pot and place into the preheated oven. Bake for 7-8 hours. When ready to serve, remove from oven, stir and season to taste. Add additional cream.
  3. Serve and garnish as desired.
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