Everyone has a busiest day of the week or most tired night of the week.  For me, it’s Tuesday.  Monday comes right after the weekend, Wednesday has a certain sense of accomplishment as the halfway point, Thursday is almost Friday and Friday night technically starts the weekend, right?

Needless to say, no matter what your busiest night or most tired night of the week may be, this is the chili for you.  The added bonus of this recipe is that it can also be assembled solely using staples from your pantry and refrigerator.

Some of you may have also read my recipe for Smitten Mitten Chili.  I mentioned that I had entered a white chicken variety in previous chili cook-off contests and this is that fabled concoction.  Smitten Mitten Chili is definitely worth the effort but the recipe below is still my favorite…and not just because it’s super fast.

This recipe is also close to my heart because it came by way of my mom.  Her version has 1 can of chicken, 1 large rather than small jar of great northern beans and only 1/2 a jar of salsa.  Jesse and I are more meat than bean lovers and love spicy food so our modified version is found below, but both are delicious.

Side Note: If you are a fellow Michigander and live in the vicinity of a restaurant called Adobe, substitute a large container (or 1/2 container if you aren’t as fond of spicy food as us) of their hot sauce for the Pace Picante sauce mentioned in the recipe, you won’t be sorry!

 Ingredients: great northern beans, Pace picante salsa, cumin, canned chicken breast, chicken broth and colby/pepper jack shredded cheese.OLYMPUS DIGITAL CAMERA

  Mix everything except the cheese into a large stock pot and bring to a boil.  Reduce heat and simmer for 20 minutes, stirring frequently.


Whisk in the cheese and simmer for another 5 minutes, whisking frequently.


Garnish with sour cream, avocado or tortilla chips and enjoy!

White Chicken Chili
Prep time
Cook time
Total time
Recipe type: Entree
Cuisine: American
Serves: 4-6
  • 2 cans of chicken breast (12.5 oz each)
  • 1 small jar of great northern beans
  • 15 - 18 oz jar of Pace Picante or Adobe salsa
  • 24 oz chicken broth
  • 1 TB cumin
  • 2 cups colby/pepper jack cheese
  • Garnish Options: tortilla chips, sour cream and avocado
  1. Add chicken, beans, salsa, broth and cumin to large stock pot.
  2. Bring to a boil, reduce heat and simmer for 20 minutes, stirring frequently.
  3. Whisk in cheese.
  4. Simmer another 5 minutes, whisking frequently.


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