Lanie Williams, Director of Social Services at Edgewood Manor of Greenfield, in Greenfield, OH, shares her white chili recipe in the Consulate Family Cookbook. Try making it while there is still a winter chill in the air!

Time: Approximately 1.5 hours including meat preparation

Cooking Method: Crockpot or stovetop kettle


Meat of one whole chicken  Either boil or steam the chicken. Shred, chunk or strip the meat off the bone and save broth.  (Do not use too much water. Only fill water about ½ to 2/3 to top of chicken, NOT the pot.) Divided chicken parts will cook faster.  Cover pot.

For more flavorful chicken and stock, add 2 bay leaves, mirepoix (carrots, onion, celery), black peppercorns, and Adobo seasoning into the boil with the chicken. Strain and discard the aromatics out of stock, set aside to later liquefy your soup.

Great Northern beans (white – can be canned)

October beans or Pinto (brown – can be canned)

Petite diced tomatoes with onions and jalapenos– Buy the prepared can!—this is a short cut that includes perfect ratios and merged flavors – the guesswork is done for you

Chicken stock (richer than broth)- is added to develop the soup’s consistency. You can either use the stock from boiling your chicken, or you can use canned stock.

The ratio of ingredients should be 3 parts white beans, 1 part brown beans, 1 part tomatoes and 1 part chicken stock.

Green onions – finely cut.  As many or few as you choose. This adds a touch of color as well as light onion flavoring.


There are a few good pre-packaged White Chili seasonings (McCormick’s), however seasoning it yourself with your personal preferences is a sure thing.

Lanie’s seasoning preferences include:

White pepper

Light Chili powder

Celery seed

Adobo (garlic, Onion, paprika, oregano, and vinegar)

Parsley (fresh)

Dash of Cayenne pepper

Dash of Cumin

Coarse Black Pepper

1 stick of real butter (enhances the beans and it is yummy!)


Combine all of the ingredients above, and simmer for 30 minutes to combine flavors.

To top off your bowl:

Shredded Monterey Jack cheese (while chili is hot)

A dollop of sour cream

Green onions

Crispy tortilla strips

About the Consulate Family Cookbook

The Consulate Family Cookbook is a collection of family recipes submitted by Consulate Health Care employees. If you are a Consulate Health Care employee, and would like to share your family recipe with us to be featured in our cookbook, please submit your recipe along with a consent form to