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White Chili Chicken


  • 1 tbsp. oil

  • 2 tsp of Sportsmans Chili Mix

  • 1 medium yellow onion, chopped

  • 1 jalapeño, seeded, finely chopped

  • 2 cloves garlic, finely chopped

  • 4 boneless, skinless chicken breasts, quartered and seasoned with Sportsman's Chili Mix

  • 5 c. low-sodium chicken broth

  • 2 (4.5-oz.) cans green chiles

  • 2 (15-oz.) cans white beans, drained, rinsed

  • 1 1/2 c. frozen corn

  • 1/2 c. sour cream


Step 1: In a large pot over medium heat, heat oil. Add onion and jalapeño and cook, stirring, until softened, about 5 minutes. Add garlic, dust with Sportsman's Seasoning and cook, stirring, until fragrant, about 2 minutes. Add chicken, broth, and chiles. Bring to a boil, then reduce heat and simmer, uncovered, until chicken is tender and cooked through, 10 to 12 minutes. Transfer chicken to a plate and shred (pour 1/2 the juice from pot over the shredded chicken to add some flavor)

Step 2: Add white beans to pot and bring to a simmer. Cook, smashing about one-quarter of beans with a wooden spoon, until slightly thickened, about 10 minutes. Add corn and shredded chicken and cook, stirring, until heated through, about 2 minute more. Remove from heat and stir in sour cream.

Step 3: Ladle chili into bowls and chow down!

Serve with

  • avocado, thinly sliced, for serving

  • chopped fresh cilantro

  • crushed tortilla chips

  • shredded cheese


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