White Chicken Chili with PAZAZZ

My original intention was to make the Bush’s recipe.
After looking it over I decided it didn’t have enough “pazazz”!
This recipe on the other hand is loaded with pazazz and fantastic!
  • 3 tablespoons margarine
  • 1 medium onion, finely chopped
  • 1 medium bell pepper, finely chopped
  • 1 (4 ounce) can chopped green chiles, drained
  • 3 tablespoons all-purpose flour
  • 2 teaspoons ground cumin
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 2 (16 ounce) cans great northern beans
  • 1 can of Rotel  
  • 1 (14.5 ounce) can chicken broth
  • 2 cups finely chopped cooked chicken breast


  1. In large skillet, saute onion and bell pepper in margarine for 5 minutes or until transparent.
  2. Add chilies, flour and cumin, garlic powder, onion powder; cook and stir for 2 minutes.
  3. Add beans, Rote, and chicken broth; bring to a boil.
  4. Reduce heat; simmer for 10 minutes or until thickened.
  5. Add chicken; cook until hot.

You can garnish with cheese, tortilla chips, sour cream or salsa.

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Nicole Sherman

Online Editor at Colie's Kitchen
Welcome to Colie’s Kitchen. I hope you find a lot of recipes here that inspire you to hop in the kitchen and start cooking. I don't believe there are bad cooks, I believe that anyone can learn if they really want to learn. Cooking is an art and something that can be a passion. You are not born a good cook.... you evolve into a great cook. It's your kitchen... own it!

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I’m trying the White Chicken Chili recipe featured on Racheal Ray last week. If it doesn’t work for us, I will have to try this or the bushbeans.com recipe!

Colie's Kitchen

We really like this recipe. I started off using the Bush’s recipe, but I found it to be a little bland for our liking. I added a few things, but what made it great was the can of Rotel!!

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