Mexican White Chicken Chili Recipe-Butter Your Biscuit (2024)

It's the perfect way to use leftover chicken or grab a rotisserie from the grocery store making this a quick and easy dinner the whole family will love. It's made in one pot like my Potato Soup and my Chicken Tortilla Soup making clean-up a breeze!

Ingredients needed

Ingredient notes

• Chicken: Chicken thighs or shredded chicken breasts work great. Or grab a rotisserie chicken.
• Corn: Fresh corn, frozen or canned works fine.
• Beans: I like cannellini beans but you can use northern white beans or navy beans.
• Green chiles: They provide just a little heat and add tons of flavor.

Chili Toppings

I like to top this creamy chili with Monterey Jack cheese or pepper jack cheese, a dollop of sour cream, or tortilla chips.

• Step 1: Add butter to a large pot and melt.
• Step 2: Add in celery and onions and cook, then add garlic.

Recipe tips

• You can make your own half n half by adding ½ whole milk and ½ heavy cream.
• If you like more of a kick to your chili add in a pinch of red chili flakes.
• Rotisserie chicken or leftover roast turkey also works well in this recipe.

Recipe Faq's

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• 6 tablespoons unsalted butter melted
• 1 medium-large yellow onion chopped
• 3 medium-large stalks celery chopped
• 5 cloves garlic crushed
• 1 jalapeno pepper seeded and minced
• 7 tablespoons all-purpose flour
• 4 cups chicken broth
• 2 cups cooked shredded chicken
• 1 15 ounce can cannellini beans, rinsed and drained
• 1 7 ounce can diced green chilies
• 1 cup frozen white corn thawed
• 2 teaspoons cumin
• 1 1/2 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon chili powder
• 3/4 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon cayenne pepper
• 1 cup half and half
• 3 tablespoons fresh lime juice
• 3 tablespoons chopped fresh cilantro

• Melt the butter in a 5-quart pot over medium heat. Once hot, add the onion and celery and cook for 3 minutes, stirring occasionally.

• Stir in the garlic and jalapeno, and cook for 30 seconds, stirring constantly.

• Stir in the flour and cook for another 30 seconds, stirring constantly.

• Whisk in the chicken broth and bring it up to a boil, stirring occasionally.

• Add the chicken, beans, green chilies, corn, cumin, garlic powder, onion powder, chili powder, dried oregano, salt, black pepper, and cayenne pepper. Simmer for 15 minutes, stirring frequently.

• Remove from the heat and stir in the half and half. Stir in the lime juice, and then the cilantro.

• More salt and pepper to taste

• Serve warm with any toppings you like.

Rotisserie chicken or leftover roast turkey also works well in this recipe.

Canned green chilies add a nice background flavor without adding a lot of heat to this dish. They are optional in this recipe.

I like cannellini beans but you can use northern white beans or navy beans.

You can make your own half n half by adding ½ whole milk and ½ heavy cream.