Photo courtesy Amanda Corby Noguchi
Contributed by: Amanda Corby Noguchi
This recipe for White Chicken Chili is more than just a dish; it’s a warm embrace from my family’s history, a reminder of my Grandma Betty, who filled our lives with love through her cooking.
It’s the perfect recipe to share with you all during the holidays, showcasing not just the warm flavors of a Midwest winter but the heart behind it.
Grandma Betty’s White Chicken Chili
Ingredients
- 4 (16 oz) cans of white beans or 2 lbs dried white beans (if you’re feeling adventurous)
- 4 cups shredded cooked chicken (usually from 3-4 chicken breasts; you can boil chicken and save the broth or use a rotisserie chicken if you are in a rush)
- 2 tablespoons olive oil (for cooking)
- 2 small onions, chopped
- 3 garlic cloves, minced
- 2 (4 oz) cans of green chiles, chopped
- 3 ½ teaspoons ground cumin
- 1 ½ teaspoons oregano
- ½ teaspoon cayenne pepper
- ½ teaspoon white pepper
- 6 cups chicken broth (I usually save and use the cooking broth)
- 3 cups grated Monterey Jack cheese (tossed in cornstarch to prevent separation)
Optional Garnishes
- Lime wedges
- Hot sauce
- Chili peppa H2O
- Rice
- Dill oyster crackers
- Sour cream
- Kimchi
- But no corn, that’s a family rule—ask Mark!
Directions
- Cook the Chicken
- Place 3-4 chicken breasts in a large pot, add a pinch salt, cover them with cold water, and bring to a boil.
- Reduce to a low boil and cook until the chicken is done. Drain the water and let the chicken cool before shredding it into small pieces. - Prepare the Onion Mixture
- In a saucepan, heat the olive oil over medium heat.
- Add the chopped onions and sauté until they’re translucent.
- Stir in the minced garlic, green chiles, and all the seasonings, sautéing for another minute or two until everything is fragrant. - Combine Ingredients
- In the large pot, add the chicken broth and cooked rinsed drained white beans.
- Bring it to a boil, then reduce the heat and add the shredded chicken. - Incorporate Cheese
- Gradually stir in the Monterey Jack cheese, ensuring it melts evenly and doesn’t clump.
- Season with salt and pepper to taste. - Serve
- Ladle the chili into bowls (on top rice if you ask Mark) and serve it hot with your favorite garnishes.
The Story Behind the Recipe
Amanda reads a cookbook to her daughter, Aki.
Photo courtesy Amanda Corby Noguchi.
This recipe is a tribute to my mom’s mom, Grandma Betty, and to our great-grandparents — small-town farmers who grew, raised, and butchered almost everything and never wasted or made us feel without even when we probably were. Seeing how far this recipe has traveled and how many people have come to love it would make Grandma so proud.
Grandma Betty was the epitome of a Midwest homemaker — always cooking, baking, and hosting parties for my grandpa’s coworkers. Her perfectionism meant she rarely let my mom help; she believed kids in the kitchen were a distraction. It wasn’t until my parents married and had me that Grandma finally opened her kitchen. I’m grateful my mom did the opposite — she welcomed us and all our friends in from the start. This White Chicken Chili was one of the first “fancy” dishes I ever learned to make.
Over time, Grandma softened. I started helping her bake during the holidays when she’d make more than 30 kinds of treats, neatly stored in her freezer — a bottomless treasure chest of sweets for anyone who stopped by. Decades later, far from Missouri and married to a chef, this chili remains a family staple we love to share. Mark has made it everywhere — from cozy nights at home to the middle of nowhere, and even for a couple of First Ladies. Our girls adore it.
When Grandma passed shortly after Aki was born, I realized this recipe meant more than comfort — it was connection. It honors her, my Midwest roots, and all the strong women who brought people together through food. Grandma adored that my husband — her “famous chef” — loved this recipe, and it made her beam with pride. Now, raising our girls in Hawai‘i, surrounded by the beauty and traditions of Hawaiian, Japanese, and so many other cultures, I often reflect on how to honor the place that holds us while cherishing where I come from — showing our daughters that our simple Midwest farmer roots can live proudly alongside the richness of the cultures that shape our family today.
Almost every visit to family from my mom’s side, this recipe shows up — but never quite the same. My cousin Jon Marc in Los Feliz makes a brothy version with salsa, lime, and no cheese. Back in Missouri it’s always got extra cheese and probably extra crème. It’s fascinating how one recipe can evolve based on where you live and who’s stirring the pot. Sharing this chili across generations has become a way to celebrate our shared story — different flavors, same heart.
So when you make this, take a moment to toast Grandma Betty and all the women who’ve shaped us. Enjoy.
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