10 min
30 min

White Chicken Chili


  • 1 cup Ranchero® Queso Fresco, shredded

  • 1 cup Cacique® Crema Mexicana Agria

  • 4 cups chicken, cooked and shredded

  • 1½ cups chicken stock

  • ¼ cup green onions, sliced

  • 1 tsp. ground cumin

  • 2 Tbsp. olive oil

  • 1 tsp. salt

  • 1 large onion, chopped

  • 1½ tsp. chili powder

  • 1 cup whole milk

  • 2 (4 oz.) cans green chilies, chopped

  • 2 (15 oz.) cans navy beans

  • Salt and cayenne pepper

  • 1 tsp. white vinegar

  • Cilantro sprigs (fresh)

Preparation Method
Over medium heat, pour oil into a large heavy bottomed pot or Dutch oven. Add onions and cook until softened (about 10 minutes). Add spices, chicken stock and milk. Bring to a simmer and cook for 10 minutes. Add chilies, beans, vinegar, chicken and Crema Mexicana Agria. Taste, and add salt and cayenne pepper as needed. Garnish each serving with crumbled cheese, green onions and fresh cilantro sprigs. Serve immediately.

The heartiest chicken chili you’ll ever make.

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