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Bob Talbert's White Chili

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Rating: 5/5 5 stars
19 reviews

ready in: 1-2 hrs
serves/makes:   6

recipe id: 3819
cook method: oven, stovetop
Bob Talbert's White Chili Recipe
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1 1/2 pound boneless, skinless chicken breast halves, washed and patted dry
2 cans (14 ounce size) chicken broth
1 jar (48 ounce size) great northern beans, with liquid
1 large onion, chopped
2 teaspoons minced fresh garlic
1 can (3 ounce size) chopped green chilies, with liquid
2 teaspoons ground cumin
1 teaspoon ground oregano


chopped green onions
shredded cheese
tortilla chips


Bake chicken breasts at 350 degrees F for 30 minutes. Cut in pieces.

In a large pot, pour small amount of broth. Add onion and garlic and simmer until onion is wilted and hot. Add the chilies, stir, then add broth and beans with liquid. Mix in the cumin and oregano. Bring to a boil and add chicken pieces. Cover and simmer for at least 30 minutes.

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420 calories, 3 grams fat, 52 grams carbohydrates, 46 grams protein per serving. This recipe is low in fat.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

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Guest at CDKitchen.com

REVIEW: recipe rating
I made this as directed and it was outstanding! I'm not sure why everyone is making modifications - but if they make it better than I'm going to try some of the suggestions. I can't imagine improving upon this delicious recipe, but we'll see. I'll report back!

Guest at CDKitchen.com

REVIEW: recipe rating
Stuck pretty close to the recipe but used rotisserie chicken for convenience and left out the green chilis just due to preference. Also I browned the garlic and onion in a little canola oil. This was excellent. Better than restaurant quality. If you are making this, don't leave out the cumin and oregano. It makes it!

Guest at CDKitchen.com

REVIEW: recipe rating
Great recipe.

I did what someone else suggested and subbed the dry spices for a half cup of cilantro and a tbsp of oregano.

I also cooked the chicken in the oven in a small pyrex dish. So that the chicken covered the whole bottom. Put a little bit of olive oil in the bottom so it wouldnt stick. I added all the juice on the bottom of the dish when i added the chicken.

I also added 2 sliced jalapenos to the simmer- minus the seeds.

I also put 3 heads of corn on my gas grill, in the husks, med temp. Let those cook cut the corn off the cob and put the corn in the chilli during the last 10 minutes.

The corn is in season this time of year and if you get a good corn thats sweet it adds a real nice sweetness to the chilli.

Guest at CDKitchen.com

REVIEW: recipe rating
The best, added sour cream, mushrooms and topped with italian cheese and served over tortillas. This was fantastic

Guest at CDKitchen.com

REVIEW: recipe rating
This is a great starter recipe. I have a tendency of throwing in my own twists of personality. First of all I don't like to use any dried leaf spices, only fresh for me. I used about 1/2 cup of coarsely chopped fresh cilantro. I also added about 1 tbsp coarsely chopped oregano to the onion and garlic simmer (it sounds like alot, but you need more fresh leaf spice vs. their dried counterparts). I used (2) 4 oz. cans of the green chilis instead of only one, and I dumped in about 2 cups of sliced mushrooms. I also added one sliced fresh jalepeno pepper (seeds removed) to the simmer (cooking them in the simmer and removing the seeds help keep the heat down). Toward the end of the recipe once all of Bob's ingredients were added and simmering I added approx. 1-1/2 cups of sour cream, one bottle of pale ale beer, and 2 Tbps. of corn starch mixed in 1 cup of cold water to thicken the stew. I let this simmer for an about 1/2 hour and served. Was absolutely delicious. It tasted almost spot on to the white turkey chili I had at the Broken Spoke in Chicago.

Guest at CDKitchen.com
Oct 5, 2010

Guest Foodie
This recipe is great, but it needs to be thicker. I put half of the beans in a blender to puree them and left the other half of the beans whole. The pureed beans acted as a thickener, making this dish MUCH richer.

Guest at CDKitchen.com

REVIEW: recipe rating
Needed a quick recipe - this one is great. Can make it even quicker by quick frying the onions/ garlic/ celery (which I added). I also like mine thicker, like a regular chili so I mashed up one of the cans of beans and used 3 tbls of flour/ water to thicken. I cheated with canned chicken but tasts great in only 30 minutes! Thanks for a great recipe!

Guest at CDKitchen.com

REVIEW: recipe rating
I am originally from Detroit, and Bob was a columnist for my preferred paper, the Free Press. What many of you may not know is that over the span of his career (30 years or so?) Bob only shared TWO of his family's South Carolina recipes. I remember it like it was yesterday when he pubished this white chili recipe.

What I WILL say is this: this recipe is not entirely true to the original recipe Bob posted some years ago (hint: it's in the way you do the onion/garlic). I cannot in good conscience share the original technique.

What I will add is the one variation I've made (I think some of the additions that have been suggested are just too over the top, and have the ultimate effect of turning this dish into something completely different from what it is supposed to be).

My variation is to put a generous pat of butter on each chicken breast, lightly sprinkly on some Lawry's Seasoning Salt, then add the pan/dish juices to the chili, butter and all. Adds a nice smoothness to the texture.

Guest at CDKitchen.com
Sep 15, 2010

Guest Foodie
could you do this recipe in a crockpot??

Guest at CDKitchen.com

REVIEW: recipe rating
I also made some substitutions. I added white pepper, celery seed, and a little bit of McCormick's Hot Shot(pepper). I used dry beans, soaked overnight. Put them in the crockpot in the morning on Low with the onion, garlic, spices and broth, plus some hot water to cover beans 1". When I came home from work, I browned my chicken and chopped it up with a can of green chiles, and added to the crockpot with some Better Than Bouillon to kick up the flavor. I waited till later to add the salty stuff so the beans wouldn't turn hard while cooking. I served it with some chives and sour cream on top. My kids also put bacon bits on theirs and said it was "killer"!!! Guess I'll be making it again soon!

Guest at CDKitchen.com

REVIEW: recipe rating
I made this recipe (with a few variations) for a get together and it was a big hit! I doubled the recipe, but then only used 3 cans of broth instead of 4 and 1 tsp oregano instead of 2. I also added a can of yellow and white corn. After browning the chicken on the skillet, I cooked everything in a crock pot on high for a few hours. It wasn't as thick at first as I had hoped, but it will thicken up if you refrigerate it for a while and reheat. Very good with some cheddarjack cheese and tortillas.

Guest at CDKitchen.com

REVIEW: recipe rating
We really enjoyed this - it tasted like a chicken version of Taco Soup. However, I always make tons of substitutions..I added in about 2 cups of cooked white rice to thicken it more. I also added the things that other people had mentioned to add (like 1/4 tsp cayenne pepper, 1/4 tsp salt and 1/4 tsp pepper. I also added a TBS of dried salad herbs. And I added the thickener that one person mentioned the 1 TBS flour, 2 TBS hot water and 4 TBS Whipping Cream. Then we served it over Crushed Tortilla chips and topped it with Shredded Cheese and Finely chopped Green Onions!! It was DELISHIOUS!!! Highly recommend! Oh..I didn't bake the chicken - I just boiled it in a pot next to the one that had my chili mixture in it!! Then cut into small bite size pieces!!