White Chicken Chili


  • 1.5 lbs chicken thighs, cooked and shredded
  • 1 medium onion, diced
  • 2 jalapeños, seeded and minced
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 1 cup frozen corn
  • 4 cups chicken broth
  • 2 cans (14 oz each) white beans, drained and rinsed
  • 3 cloves garlic, minced
  • 1/4 cup olive oil
  • 3 tbsp Uncle Dibbz Big Chili Style seasoning
  • 1 cup of heavy cream
  • Salt to taste
  • Optional: Chopped cilantro and lime wedges for garnish


  1. Preparation: Prepare all your vegetables by dicing the onion, mincing the jalapeños, and dicing the bell peppers. Shred the cooked chicken thighs.
  2. Sauté Veggies: In a large pot over medium heat, add olive oil. Once hot, add the diced onion, garlic, and bell peppers. Sauté for about 5 minutes or until the vegetables are softened.
  3. Add Spices and Jalapeños: Sprinkle in Uncle Dibbz Big Chili Style seasoning. Add the minced jalapeños and cook for another 2 minutes, stirring occasionally.
  4. Add Chicken: Add the shredded chicken into the pot and mix well to combine all the flavors.
  5. Pour in Liquids: Add the chicken broth and bring the mixture to a simmer. Cook for about 10-15 minutes.
  6. Add Beans and Corn: Add the drained white beans and frozen corn into the pot. Stir and let simmer for another 5-10 minutes.
  7. Add Milk: Pour in the coconut milk and mix well. Allow the chili to cook for an additional 5 minutes.
  8. Season: Taste the chili and add salt if necessary.
  9. Garnish and Serve: Serve hot, garnished with chopped cilantro and lime wedges if desired.

1 comment

  • this recipe looks great. Can’t wait to try it out.

    J. Samuel

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