Carl’s White Chili is a creamy and delicious way to spice up any chilly evening. It was a fan favorite in college. My friend Danielle would make weekly requests for this every fall. Its such a great meal to eat curled up on the couch with a blanket and some friends.


  • 4-6 Boneless Skinless Chicken Breasts
  • 4 C. (2 cans) Navy Beans
  • 2 C. Great Northern Beans
  • 6 C. Chicken Broth
  • One 4 oz. cans Chopped Green Chilies
  • One 4 oz. Can Chopped Jalapenos
  • 1 large yellow onion (diced)
  • 5-8 Garlic cloves (minced)
  • 2 T. Fresh Oregano
  • 2 t. White pepper
  • 2 t. Cumin
  • 1 t. Cayenne pepper
  • 3 T. Olive oil
  • 1 C. Sour cream
  • 3 C. Monterrey Jack Cheese


  1.   Chop chicken breasts into small bite-sized pieces.
  2. In a small bowl combine oregano, white pepper, cumin and cayenne pepper. In another bowl combine garlic and onion.
  3. Add chicken in dried seasoning mixture, coat well. Add both bowls to heated olive oil and cook for about 7-10 min or until chicken is cooked through.
  4. Simmer above chicken mixture with chicken broth, jalapenos & chilies for approximately 30-45 minutes in crock-pot.
  5. Taste and re-season as needed. (for more heat add another t. white pepper.)
  6. Add beans and simmer another 5-10 minutes.
  7. When ready to serve, add sour cream and Monterrey Jack cheese and stir mixture until cheese has melted and blended with sour cream
  8. Serve with toasted garlic bread or oyster crackers