White Chicken Chipotle Chili

It’s fall, y’all.

Or at least that’s what my wife is telling me as she walks around with the ubiquitous pumpkin spiced-everything– lattes, candles, cookies…you name it, it’s probably in my house. So when she started making more soups (in spite of 70+degree weather), I was about to protest. But it just smelled so dang good, I kept quiet.

And I’m glad I did. This chicken chili is just as hearty as a regular beef chili, but has tons of spice. If you don’t like heat, this chili is not for you. With a mix of chipotle peppers, green chiles, and cayenne pepper, there’s a lot of eye-watering spice. But the flavor is incredible. Also, we added mushrooms to this. Why? Well, mostly because I wanted to see what would happen. And frankly, I liked it.

Now, for the fun part: the toppings. This is excellent by itself, or topped with plain greek yogurt (or sour cream), shredded cheddar cheese, and hot sauce. Or, get fancy and add some diced green onions, cooked bacon, tortilla chips, tomatoes, avocado or olives. Whatever way you serve it, it’ll be good. This is definitely going to make an appearance on our table again as the weather turns colder.

PS – start looking out for your favorite chili recipes. Our annual contest details will be announced shortly!

White Chicken Chipotle Chili

Serves 6
Prep time 25 minutes
Cook time 45 minutes
Total time 1 hours, 10 minutes
Meal type Main Dish


  • 2 tablespoons olive oil
  • 1 Large onion (diced)
  • 2 peppers (red, yellow or orange are good here)
  • 4 cloves garlic (minced)
  • 1lb chicken (cubed and raw OR cooked and shredded)
  • 8oz mushrooms (sliced)
  • 2 chipotle peppers in adobo sauce (minced)
  • 1 can tomatoes
  • 1 can green chiles
  • 32oz chicken stock
  • 2 teaspoons chili powder
  • 1.5 teaspoons cumin
  • dash cayenne pepper
  • 3 cans beans (we use 2 cans of northern white and 1 of pinto beans)
  • salt & pepper


Step 1
In a large stock pot, heat the olive oil over medium-high heat. Add the onions and begin to cook. Dice the peppers, then add to the pot, followed by the garlic. Cook for 4-5 minutes, or until softened.
Step 2
Add the chicken. If raw, season with salt and pepper, and sear until cooked, stirring frequently. Allow to cook for 8-10 minutes. (If using cooked chicken, add the chicken and continue with the next step.)
Step 3
Add the diced mushrooms and let cook for a minute or two, until they begin to soften. Follow by adding the minced chipotle peppers, tomatoes (not drained) and chiles.
Step 4
Add the chicken stock, spices, and beans. Season with salt and pepper as necessary. Turn the heat up and bring the pot to a boil. Once it begins boiling, lower the heat and simmer for 30-60 minutes.
Step 5
Serve with sour cream or plain greek yogurt, shredded cheese, green onions, bacon, hot sauce, or anything else you desire.
  1. Matt says:

    Hey Tom,
    What are your thoughts on the different varieties of beans for this or any other chili? Any that stand out nutritionally as better or worse?

    • The Strength Agenda says:


      Nutritionally speaking, Kidney beans are the top dog. They contain more calories, protein, and fiber than other beans. but to be honest, beans in general are all about the same. My advice is to watch for the sodium content. Some companies that can beans tend to add sodium to them in order to preserve them longer. Hope this helps.

      The Strength Agenda

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