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White Chicken & Bacon Chili

This White Chicken & Bacon Chili is sure to warm you up on a cold winter's night. Loaded with bacon and chicken, this hearty chili is also perfect for a Super Bowl party.
Course Chili
Cuisine Mexican
Prep Time 25 minutes
Cook Time 1 hour
Total Time 1 hour 25 minutes
Author Melissa Russo / thefarmgirlgabs.com


  • 1 pound chicken breast cubed
  • 6 slices of <g class="gr_ gr_102 gr-alert gr_gramm gr_disable_anim_appear undefined Punctuation only-del replaceWithoutSep" id="102" data-gr-id="102">bacon </g> diced
  • 1/2 jalapeƱo add more if desired
  • 2 - 15 oz. can cannellini beans drained
  • 1/2 cup red pepper chopped
  • 1 cup Jersey Fresh corn fresh or frozen
  • 1/2 cup <g class="gr_ gr_96 gr-alert gr_gramm gr_disable_anim_appear undefined Punctuation only-del replaceWithoutSep" id="96" data-gr-id="96">onion </g> diced
  • 1 garlic clove
  • 1 can green chilies
  • 1 tablespoon cumin
  • 1 tablespoon chili powder
  • 1/2 teaspoon smoked paprika
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 - 46 ounce can chicken broth
  • 1 cup of half and half or heavy cream
  • 1 cup sour cream
  • To Thicken If Needed
  • 1/2 cup flour
  • 1 cup cold water
  • 1 teaspoon chicken base
  • Shredded Cheddar Cheese for garnish
  • Chopped scallions for garnish


  1. In <g class="gr_ gr_97 gr-alert gr_gramm gr_disable_anim_appear undefined Grammar only-ins doubleReplace replaceWithoutSep" id="97" data-gr-id="97">skillet</g>, saute chicken until no longer pink. Season with salt and pepper. Set aside
  2. In large dutch oven, saute bacon until crisp. Remove bacon and drain on paper towel. Drain half of the grease.
  3. Add peppers, corn, onion, garlic, and green chilies to dutch oven. Season with cumin, chili powder, paprika, <g class="gr_ gr_86 gr-alert gr_gramm gr_disable_anim_appear undefined Punctuation only-ins replaceWithoutSep" id="86" data-gr-id="86">salt</g> and pepper. Add 1/2 cup of flour to mixture and cook until transparent.
  4. Add chicken and bacon back into the pot and the 2 cans of cannellini beans,
  5. Add the chicken broth and cream. Cook over <g class="gr_ gr_120 gr-alert gr_spell undefined ContextualSpelling ins-del multiReplace" id="120" data-gr-id="120">medium high</g> heat, stirring occasionally. Chili should start to thicken once it comes to a boil.
  6. Once chili comes to a boil, lower to a simmer and cook for one hour on low.
  7. Add sour cream right before serving.
  8. *If you need to thicken the chili more, mix 1/2 cup of flour with 1 cup of cold water and 1 teaspoon of chicken base. Slowly add to the boiling soup and cook on medium-high for 3 minutes.