White Chili

White chili?! Kick up the conversation by surprising your guests with something unexpected. Jam-packed with flavour this recipe is sure to become a fast favourite.



Prep Time


Cook Time



  • 4 pc boneless, skinless chicken thighs
  • ½ cup onion, small dice
  • 1 clove garlic, minced
  • 1 L chicken stock
  • 1 can (19oz) white kidney or cannellini beans, drained and rinsed
  • ¾ cup frozen corn
  • ½ tsp ground cumin
  • ¼ tsp dried oregano
  • ¼ tsp smoked paprika
  • 1 tbsp canola oil
  • ½ cup 35% cream
  • 2 tbsp sour cream (optional)
  • 1 cup Cracker Barrel jalapeño cheddar cheese, grated
  • 1 pc jalapeno
  • 2 pc green onion
  • 4 sprigs cilantro
  • Salt and Black Pepper to taste


  1. On the stovetop preheat a large pot over low-medium heat. Add canola oil followed by onions. Cook until the onions being to soften and become translucent.
  2. Add in garlic and cook until fragrant. Be mindful not to caramelize or burn the garlic.
  3. Stir in spices, cook for 1 minute before adding in the chicken thighs, chicken stock and cream.
  4. Increase heat to medium and bring the mixture to a simmer. Simmer until chicken is cooked through (165F), approximately 12-14 minutes.
  5. Use tongs or a slotted spoon to remove cooked chicken from liquid and set aside to cool down.
  6. While chicken is cooling down add beans, corn and grated cheese, Stir to combine.
  7. When chicken is cool enough to handle pull the meat apart into strips using tongs or two forks.
  8. Add the chicken back into the pot and allow to simmer for 3-5 minutes, stirring occasionally to make sure that nothing sticks to the bottom of the pot. Taste for salt and pepper.
  9. Garnish with Cracker Barrel jalapeño slices, green onion, cilantro and extra cheese and sour cream if desired.