White Chili with Chicken

White Chili

  • Author: ApronWarrior


  • 1Whole Chicken
  • Enough to barely cover chicken in potWater
  • 1/2 tspGround Cumin
  • 1 tspOregano
  • 1/4 tspCinnamon
  • 1 TBSPOlive Oil
  • 1/2 CupCilantro, finely chopped
  • 4 oz CanDiced Green Chili
  • 60 oz CanPinto Beans, rinsed
  • 24Limes, juiced
  • 1 1/2 tspSalt
  • 1lbShredded Jack Cheese


  1. Place washed, uncooked chicken in a large pot, breast up. Fill the pot with enough water to barely cover the top of the chicken breast. Add 1 1/2 tsp of salt to water.
  2. Cover and cook on medium heat for about 30 minutes.
  3. Once chicken is done, remove from pot and allow to cool. (Remove pot with broth from heat as well). I usually remove the skin before allowing to completely cool and slice down along the sternum to allow the inner meat to cool faster. Be careful! Very hot.
  4. Once chicken is cooled, pull apart into small bite sized shreds. Add back into pot.
  5. Skim the broth in the pot to remove any unwanted floaties.
  6. Add all spices, olive oil, pinto beans, cilantro, chilies, and lime juice. Cook for 20 minutes.
  7. Add cheese and allow to melt into soup.
  8. Serve and enjoy 🙂


*If you want to use chicken broth and chicken instead of boiling the whole chicken, use these measurements: