White Lightning Chicken Chili


White Lightning Chicken Chili gets its name because it only takes 30 minutes from start to finish to get this one-dish meal to the table. Don't drain the chopped green chiles or navy beans. Serve chili with cornbread.

Hands On Time:
30 mins
Total Time:
30 mins
Makes 11 1/2 cups


  • 1 large sweet onion, diced

  • 2 garlic cloves, minced

  • 2 tablespoons olive oil

  • 4 cups shredded cooked chicken

  • 2 (14 1/2-oz.) cans chicken broth

  • 2 (4.5-oz.) cans chopped green chiles

  • 1 (1.25-oz.) package white chicken chili seasoning mix

  • 3 (16-oz.) cans navy beans

  • Toppings:

  • Avocado-Mango Salsa

  • Sour cream, shredded Monterey Jack cheese, fresh cilantro leaves


  1. Sauté onion and garlic in hot oil in a large Dutch oven over medium-high heat 5 minutes or until onion is tender. Stir in chicken, next 3 ingredients, and 2 cans navy beans. Coarsely mash remaining can navy beans, and stir into chicken mixture. Bring to a boil, stirring often; cover, reduce heat to medium-low, and simmer, stirring occasionally, 10 minutes. Serve with desired toppings.

    White Lightning Chicken Chili
    Becky Luigart-Stayner; Styling: Becky Hargett
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