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White Chicken (or Goose) Chili

Featured in the Honolulu Star-Advertiser on March 15, 2017.
Recipe compliments of Betty Mallonee (Chef Mark Noguchi’s Grandma-in-law).



White Chicken (or Goose) Chili

  • 1 tablespoon olive oil
  • 2 small onions, chopped
  • 4 cloves garlic, minced
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon white pepper
  • 4 (16-ounce) cans white beans, drained
  • 6 cups chicken broth
  • 3 1/2 teaspoons ground cumin
  • 1 1/2 teaspoons oregano
  • 4 cups shredded cooked chicken or goose, if available
  • 3 cups grated Monterey Jack cheese
  • Salt and pepper to taste


Heat oil in large pot over medium heat. Add onions and sauté until clear. Add garlic and peppers, beans, chicken broth, cumin and oregano. Bring to a boil. Reduce heat and add chicken and cheese. Stir until cheese melts. Season with salt and pepper. Serve in bowls. Makes 16 cups servings.

Approximate Nutrient Analysis per cup serving (based on chicken and not including salt to taste):
270 calories, 9 g fat, 4.5 g saturated fat, 55 mg cholesterol, 800 mg sodium, 20 g carbohydrate, 6 g fiber, 3 g sugar, 26 g protein


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