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  • 4 c chicken stock
  • 4 pieces chicken breasts
  • 1 clove garlic, minced
  • 1 medium onion, diced
  • 1 can S&W White Chili Beans
  • 1 can S&W Chili Beans
  • 4 oz can diced green chilis
  • 1 tsp dried oregano
  • 1 tsp ground cumin
  • 1/2 tsp chili powder
  • 1 tsp oregano


  • In a large pot, heat chicken stock, garlic onion and chicken breasts over medium heat until boiling. Reduce heat to medium/low and cook until tender, about 15 minutes. Shred chicken and then add back to the liquid.
  • Add Chili Beans & White Chili Beans, green chilis, dried oregano, cumin, chili powder and oregano. Stir until well-combined. Season with salt and pepper to taste.
  • Simmer over low heat for about 5 minutes. Remove from heat and serve.


We vary the way we serve it each time, but I usually put out some cooked rice to put in the bowl to top with the chili, and we like to top it with sour cream, tortilla strips or crunched up tortilla chips, shredded cheese and fresh cilantro.