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Tennessee White Chili

Mike Gonce | September 7, 2016

This laid back white chili recipe with beans and cilantro is best enjoyed with with a warm skillet full of cornbread.

Prep Time
5-8 minutes
Cook Time
30 minutes
tn white chili


  • 1 tablespoon canola oil
  • 1 cup chopped onion
  • 1 teaspoon minced garlic
  • 1 ½ pounds cooked chicken breasts, cut into small cubes
  • 3 , 15-ounce cans Great Northern beans (do not drain)
  • 2 tablespoons chopped fresh cilantro or 2 teaspoons dried cilantro
  • 2 teaspoons ground cumin
  • ¼ teaspoon salt
  • ¼ teaspoon cayenne pepper
  • Chicken broth (optional)
  • Shredded monterey jack cheese and crushed tortilla chips for garnish


  1. Heat the oil in a 5 Quart Dutch Oven over medium heat. Add the onion and garlic and cook, stirring a few times, until tender. 
  2. Stir in the chicken, beans, cilantro, cumin, salt, and cayenne and simmer for 30 minutes. If you like, you can add chicken broth as you prefer.
  3. Serve the chili in bowls sprinkled with the cheese and crushed tortillas.
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Contributed By: Mike Gonce
Mike Gonce is a local South Pittsburg resident, a friend of Lodge, and a contributor to A Skillet Full and The Lodge Cast Iron Cookbook


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