Casey is a Northern Virginia-based health and wellness coach for women & men who want to feel their absolute best.







White Chicken Chili

Growing up, my mom would make traditional red chili with cornbread twist for the Super Bowl every year. Since then, I always associate eating chili with watching football. Chili is one of my favorite things to make on game day because you can have a delicious meal without missing any of the action. Just put all the ingredients into a crockpot the morning of the game and it will be ready to eat by halftime!

Don’t get me wrong, I love me some chili. But eating chili every Sunday can get really old really fast. Which is why I was on the hunt for a white chicken chili option. A few months ago, my boyfriend’s mom made a similar version of this recipe. She added sliced avocado and sour cream on top and lets just say, I was sold from the very first bite.

The best part? It is super easy to make and can feed a lot of people. The chili only takes about 30 minutes to make including prep and cook time. I swear this recipe could feed a family of six because we always have so many left overs. It is the perfect meal if you love to “cook once, eat twice”.

Since I first tried the original recipe, I have added a few things to make it more flavorful. I now puree one can of the white beans to make the chili more creamy. I also sauté two finely diced jalapeños to help give the chili a little more kick. Both of these additions are optional but I love them!

Makes: 8-10 Servings — Prep Time: 20 Mins — Cook Time: 10 mins


  • 4 Cups Low Sodium Chicken Broth
  • 3 Packets McCormick White Chicken Chili Mix
  • 2 Jalapeños (Finley Diced, Seeds Removed)
  • 1 Large Yellow Onion (Diced)
  • 2 Tps Olive Oil
  • 1 Rotisserie Chicken
  • 1 Can (15.5 oz) White Corn
  • 1 Can (15.5 oz) Black Beans
  • 2 Cans (15.5 oz) Cannellini Beans

Optional Toppings:

  • Sliced Avocado
  • Sour Cream
  • Crackers (Tollhouse Minis are my favorite)
  • Cheese


  1. Pour 4 Cups of chicken broth into a large pot over low heat and add in 3 packets of McCormick white chicken chili mix.
  2. While broth is warming up, dice up the onion and jalapeños. Add them to a skillet with 2 tsp olive oil and sauté them until they are browned.
  3. While onions and jalapeños are sautéing, drain and rinse one can of the cannellini beans and add them to a blender. Blend the beans until they are smooth. Then, using a spatula add the blended beans into the pot of chicken broth.
  4. Drain and rinse the other can of cannellini beans, black beans, and white corn. Then, add all three into the pot of chicken broth.
  5. When the onions and jalapeños are done sautéing, add them into the pot of chicken broth as well. Stir all of the ingredients together until combined.
  6. Turn the stove up to medium-hight heat making sure to stir the chili occasionally to keep from burning. Cook the chili for 10 minutes.


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