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White Chili

White chili is a variation of the Mexican-American dish chili con carne. Generally made with spices and vegetables that give it a rich red color, chili also can be made with chicken and white beans, giving it a pale appearance. Developed by the intersection of Spanish and Indian cuisines in Mexico, chili con carne dates to the 17th and 18th centuries. It was a US staple food through the Great Depression, but white chili took a little longer to arrive on the scene. The variant first became trendy in the southwest in the 1980s, notably popularized by chef Michael Roberts from the Los Angeles restaurant Trumps.

Recipe Servings: 4

Prep Time
10 minutes
Cook Time
20 minutes
Total Time
30 minutes
Gluten Free
Dairy Free



  1. Place the chicken and chicken stock in a large stockpot set over medium heat.
  2. Bring it to a boil and cook for about 15 minutes, until the meat is tender.
  3. Reduce the heat to low, remove the chicken using tongs or a slotted spoon, shred it, and return it to the pot of liquid.
  4. Stir in the garlic, onion, white beans, green chili peppers, oregano, cumin, chili powder, salt, pepper, and oregano.
  5. Simmer over low heat for at least 5 minutes before serving.

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