Tyler's recipe book

Spicy White Chicken Chili Recipe

4 servings


15 minutes

active time

35 minutes

total time


5-6 cups chicken broth (depending on if you want it a bit soupy)

6 cups cooked shredded chicken (I used rotisserie chicken)

2 15.3 ounce cans Northern White beans, drained

2 cups salsa verde (I chose jalapeno salsa verde for an even spicier chili!)

1 tablespoon olive oil

2 tablespoons fresh chopped cilantro

1/2 tablespoon poultry seasoning

1 teaspoon chili powder

1 large yellow onion (chopped/diced)

4 cloves garlic (minced)

2 jalapeno peppers (diced (remove the seeds for a milder version, leave the seeds in for a VERY HOT version))

1 poblano pepper

Sour Cream (more jalapenos, shredded cheese, and green onion for garnish (optional))


Heat onion, peppers, and garlic in a large skillet over medium/high heat until the onions are transparent.

Add all of the ingredients (except garnish) to a medium pot and bring to a boil. Cover and reduce to a simmer, cooking for 5-10 minutes at least on simmer.

Serve hot garnished with sour cream, shredded cheese, and more peppers if desired. Enjoy!


Serving Size



489 kcal

Total Fat

31 g

Saturated Fat

7 g

Unsaturated Fat


Trans Fat



127 mg


2017 mg

Total Carbohydrate

14 g

Dietary Fiber

1 g

Total Sugars

9 g


33 g

4 servings


15 minutes

active time

35 minutes

total time
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