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5 from 1 vote

White Chicken Chili with Sausage

Step out of the traditional and try this white chicken chili with sausage, spiced with peppers and full of fresh flavor from cilantro and limes.
Prep Time30 mins
Cook Time1 hr
Total Time1 hr 30 mins
Servings: 12 servings
Calories: 356kcal
Author: Lucy


  • 4 tablespoons olive oil
  • 2 large onions, chopped
  • 2 jalapenos, seeds and stems removed, diced
  • 6 garlic cloves, minced
  • 2 lbs. ground chicken
  • 2 lbs. chicken Italian sausage, sliced
  • 2 teaspoons salt, plus more for seasoning
  • 4 tablespoons ground cumin
  • 1 tablespoon dried oregano
  • 2 tablespoons chili powder
  • ½ cup flour
  • 4 15-oz. cans cannellini or other white beans, rinsed and drained
  • 2 cans green chiles, drained
  • Juice from one lime
  • 8 cups low-sodium chicken stock
  • 2 cups freshly grated Parmesan cheese
  • Freshly ground black pepper for seasoning
  • 1/2 cup chopped fresh cilantro


  • In a large heavy-bottomed saucepan or Dutch oven, heat the oil over medium-high heat. Add the onion and jalapeno and cook until translucent, about 5 minutes. Add the garlic and cook for 30 seconds. Add the ground chicken, 1 teaspoon salt, cumin, oregano, and chili powder.
  • Cook, stirring frequently, until the chicken is cooked through, about 8 minutes. Add the chicken slices and brown slightly. Stir the flour into the chicken mixture. Add the beans, green chiles, lime juice, and chicken stock. You can mash some of the beans to thicken the chili. Bring the mixture to a simmer, scraping up the brown bits that cling to the bottom of the pan with a wooden spoon.
  • Simmer for 55-60 minutes until the liquid has reduced and the chili has thickened. If you like the chili even thicker, just mix a couple of tablespoons of cornstarch with about a quarter cup of cold water and pour in the pot. Add the Parmesan cheese and cilantro and simmer for another 10 minutes. Season with salt and pepper, to taste.
  • Ladle the chili into serving bowls. Drizzle with salsa verde and top with sour cream.