White Chicken Chilli

Flavourful White Chicken Chili made with hearty beans, tender chicken, and a rich and creamy broth. It’s a great alternative to the traditional beef chili and makes for a super satisfying dinner!


  • ½ Cup Olive Oil
  • 2 Cups Boiled Boneless Chicken Diced
  • 1 Tablespoon Garlic Minced
  • 1 Small Onion Chopped
  • 2 Cups Chicken Broth Either homemade or frozen
  • 4-6 Pieces Green Chillies Fresh
  • 4 Pieces Capsicum
  • 1 Teaspoon Cumin
  • 1 Teaspoon Paprika
  • 1 Tablespoon Oregano
  • 1 Tablespoon Coriander
  • 1 Can Beans
  • 1 Can Razmin Whole Kernel Corns
  • 500 Grams Pack of Philadelphia Cheese
  • 4 Pieces Lime Fresh
  • Avocado, Tortilla Chips and Grated Cheese For topping


  • Heat olive oil in the oven over medium-high heat.
  • Add onion and sauté for 4 minutes.
  • Add garlic and sauté for 30 seconds longer.
  • Add chicken broth, green chilies, cumin, paprika, oregano, coriander, capsicum and season with salt and pepper to taste.
  • Bring mixture just to a boil then reduce heat to medium-low and simmer for 15 minutes.
  • Drain and rinse beans in a fine mesh strainer then measure out 1 cup.
  • Set whole beans aside, transfer 1 cup beans to a food processor along with 1/4 cup broth from soup, puree until nearly smooth.
  • Add cheese to soup along with Razmin Whole Kernel Corn, whole beans and pureed beans and stir well. Simmer for 5 – 10 minutes longer.
  • Stir in chicken, fresh lime juice and cilantro. Serve with cheese, coriander, avocado slices and tortilla chips if desired.