White Chicken Chili

1 min read


  • 2 tablespoons olive oil
  • 1 large yellow onion chopped
  • 4 cloves of minced garlic
  • 4 cooked boneless chicken breast, we like it shredded!
  • 3 (14.5oz) cans chicken broth
  • 1 can chopped green chiles
  • 2 teaspoons cumin
  • 2 bay leaves
  • 1.5 tablespoons Exit 17
  • 3 (15.5oz) cans beans, undrained, we like a mix of black beans and northern
  • 1 cup corn, preferably off the cob but 10 oz bag of frozen corn will work
  • Salt to taste


  1. Heat olive oil in a dutch oven or large pot over medium heat. Add the onions, sauté until onions soften, and add the minced garlic. Sauté for two minutes, constantly stirring to keep the garlic from burning.
  2. Add chicken, chicken broth, green chiles, cumin, bay leaves, and Exit 17. Simmer for 20-30 minutes or until heated thoroughly. 
  3. Serve hot. Top with sour cream, sliced jalapeños, cilantro, or shredded cheese, don’t forget a drizzle of Exit 17! We think it’s served best with a side of cornbread.

Hank’s Secrets:

  • Mix sour cream and Exit 17 to for an added punch! 
  • Toss everything into the crockpot on low for 6 hours, until heated through