White Chicken Chili 5

A Recipe from Dixie Chik Cooks to Warm You Up on a Cold Winter Day

When this Southern belle isn’t helping patients as a registered nurse, she’s in the kitchen experimenting with recipes. Originally from Hoover and now living in Pelham, Shea Goldstein is eager to share ideas about healthy and creative meals through her food blog, Dixie Chik Cooks. Featured here is a chili she created to warm souls on any wintry day.



1 tablespoon oregano

1 tablespoon cumin

1 tablespoon chili powder

1 tablespoon seasoned salt

1 teaspoon sugar

1 teaspoon all-purpose flour

2 tablespoons olive oil

1 teaspoon minced garlic

2 small yellow onions, diced

2 small- or medium-sized fresh jalapeno peppers (depending on how much heat is desired), washed, seeded and diced

8 ounces diced green chilies, drained

1 tablespoon salt

1 1/2 pounds boneless, skinless chicken breasts, removed of fat and boiled, grilled or baked until done and shredded

2 cans great northern beans, drained and rinsed

1 can pinto beans, drained and rinsed

1 1/2 cups white shoepeg corn (frozen works fine)

64 ounces chicken broth (have more on hand)

1/4 cup salsa verde (green tomatillo sauce because Shea thinks it adds something special)

1/4 cup whole cream

Handful fresh cilantro, chopped


  1. 1. Combine oregano with flour in a small bowl; set aside.
  2. 2. Heat olive oil over medium heat in a large Dutch oven. Add garlic, onion, jalapenos and green chilies to oil, then sprinkle with salt. Sauté oil mixture, stirring, until fragrant, about 5 minutes. If the mixture starts to dry out, add a little water.
  3. 3. Add chicken, followed by dry seasoning mixture, making sure everything is well-blended.
  4. 4. Add beans, corn, broth and salsa verde; stir together and bring to a slow boil. Add more chicken broth if chili appears too thick for your preference. Reduce heat to low, cover and simmer for 30 minutes, stirring occasionally.
  5. 5. Add whole cream and fresh cilantro, stir and simmer for 5 more minutes and remove from heat.
  6. 6. Serve and enjoy with some of the following toppings: shredded cheese, sour cream, pickled jalapenos, diced avocado, Fritos corn chips, tortilla chips, crackers, pico de gallo, hot sauce or squeeze of lime.