Go Back
+ servings
Award winning white bean chicken chili recipe.

Award Winning White Bean Chili

Michigan Award Winning White Bean ad Chicken Chili Recipe
Cuisine American
Prep Time 45 minutes
Cook Time 45 minutes
Total Time 1 hour 30 minutes
Servings 10
Calories 782kcal


  • 2 tablespoons vegetable oil
  • 3 pounds chicken thighs Boneless, skinless, seasoned with light salt and white pepper, cooked and cubed
  • 1 large onion chopped
  • 1 yellow bell pepper chopped
  • 1 green bell pepper chopped
  • 3-6 Jalapeno peppers seeded and fine chopped
  • 2 cloves garlic peeled and chopped
  • 1 pound sweet Italian sausage crumbled and browned.
  • 2 15-oz cans chicken broth low sodium
  • 30 ounces Great Northern white beans canned, rinsed and drained
  • 2 teaspoons white pepper
  • 2 teaspoon Mexican Oregano
  • 1 teaspoon cumin seeds toasted
  • 15 ounces sweet corn canned, drained
  • 22 ounces Alfredo Sauce jarred. About a jar and a half
  • 1 cup Salsa Verde your favorite brand, I prefer Jardines
  • Grated Parmesan or Romano cheese for garnish
  • Sliced black olives for garnish


  • Cut chicken thighs into bite sized pieces. Set aside. In a large Dutch oven, heat oil. When hot, add onion, and all peppers. Cook, stirring frequently until onion starts to look translucent. Stir in garlic and cook until fragrant. Less than 1 minutes.
  • Tear the Italian sausage into pieces and add to vegetable mixture. When fat starts to render, add pieces of chicken. Stir and cook until meat is just undercooked. Drain fat.
  • At this point, if you want, add the ingredients to a slow cooker. Or you can continue with stove top cooking. 
  • Heat a small dry non-stick skillet over medium high heat. Add cumin seeds and cook just until fragrant. Add to soup.
  • Add chicken broth, beans, spices, Alfredo sauce, salsa verde and corn. Heat through until meat is cooked and flavors are well blended. About 40 minutes on medium low. Stirring frequently. 
  • If you're using a crockpot. After adding meat and vegetable mixture. Add the remaining ingredients to the slow cooker. Cook on low 3 - 4 hours.
  • Garnish when served in bowls with grated Parmesan or Romano cheese, and sliced black olives. Drizzle with chile oil for some color and even more flavor.


Calories: 782kcal | Carbohydrates: 37g | Protein: 41g | Fat: 52g | Saturated Fat: 19g | Cholesterol: 209mg | Sodium: 2891mg | Potassium: 1413mg | Fiber: 6g | Sugar: 6g | Vitamin A: 489IU | Vitamin C: 78mg | Calcium: 129mg | Iron: 6mg