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White Chicken Chili

White Chicken Chili

Recipe by Mitchell Griffith

Prep time: 5 Minutes
Cook time: 25 Minutes
Servings: 6


  • Three boneless skinless chicken breast
  • One large yellow onion
  • One poblano pepper
  • Two four ounce cans of green chilis
  • One fifteen ounce can of white kidney beans
  • One thirty-two ounce chicken broth
  • One eight ounce cream cheese
  • One tablespoon of minced garlic
  • One bunch of cilantro
  • Four ounces of grapeseed oil
  • Two jalapenos for garnish
  • Two limes for garnish
  • One bag of fiesta cheese for garnish
  • One bag of tortilla chips for garnish
  • Hot sauce for garnish


  1. Bring a large pot to medium high heat with enough grapeseed oil to coat the bottom. Once the pot has come up to temperature add in your three chicken breast seasoned with salt and pepper. Cook the chicken breast for four minutes on each side until evenly browned.
  2. Once the chicken breast are browned add in your green chilis, garlic, diced yellow onion, diced poblano pepper, white kidney beans, roughly chopped cilantro (saving some for garnish), chicken broth, and cream cheese into the the same pot. Turn the heat up to high and bring to a rolling boil stirring occasionally for ten minutes.
  3. After allowing your chili to boil for ten minutes remove your chicken and shred with two forks. Add the shredded chicken back to your chili and stir being sure to combine all of the ingredients together.
  4. Plate your chili with two big scoops into a bowl. Then garnish the chili with fiesta cheese, crushed tortilla chips, sliced jalapenos, lime wedges, chopped cilantro, and hot sauce.
  5. Lastly enjoy your thirty minute white chicken chili!
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