Chicken & Bacon White Chili

Are you ready kids?!?

I’m back in the Secret Recipe Club and it’s a whole new group with some new fantastic food blogs to cook from!


This month my assigned blog was The Tasty Cheapskate. Jeanie’s blog is full of delicious recipes that you can make without breaking the bank.  I’m loving that, especially when I have daydreams/nightmares about feeding three grown men three times a day 10 years from now.

Chicken & Bacon White Chili | White Lights on Wednesday

As always, I started pouring through Jeanie’s recipe index to look for something to make.  My brain started grabbing at everything – Lemon Poppyseed Donuts, Julia Child’s Chocolate Almond Cake {I mean hello, it’s Julia!}, and a Watermelon Lemonade Slurpee.  Then I remembered August is BACON MONTH, so I hunted for bacon.  And I found it in Jeanie’s Chicken Bacon Chili.  How good does that sound?! {Enter this week’s Bacon Month giveaway!}

Chicken & Bacon White Chili | White Lights on Wednesday

This isn’t your traditional hearty and heavy chili.  It’s the perfect balance of creamy broth, chicken, bacon, beans, and spices.  We had you friend Phil over for dinner the night I made this chili, and everyone’s bowls were clean.  I dressed up Jeanie’s recipe a bit to my own tastes, but her recipe conveniently comes with a list of add in “options to drive your family crazy.”  I will absolutely be making this again!

Chicken & Bacon White Chili | White Lights on Wednesday

One Year Ago: PMc’s Famous Chocolate Martini

Chicken & Bacon White Chili
Prep time
Cook time
Total time
Adapted from The Tasty Cheapskate
Recipe type: Soup
Serves: 2 to 3
  • 6 strips bacon
  • 2 boneless, skinless chicken breasts
  • One 14 ounce can diced tomatoes in juice
  • One 14 ounce can Great Northern white beans, drained
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon oregano
  • 1/2 teaspoon parsley
  • 1/8 teaspoon ground red pepper {or cayenne}
  • 1/4 teaspoon chili powder
  • 1/4 cup Jalapeno sour cream {or regular sour cream + a little extra red pepper}
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • Fresh parsley, for garnish
  1. In a large pot, cook bacon until crispy, over medium-high heat, about 7 minutes. Remove bacon to a paper towel lined plate to drain.
  2. Add chicken to pot, and cook in bacon fat for 3 to 4 minutes on each side until chicken is no longer pink. Remove from pot to a cutting board.
  3. Add tomatoes with juice and beans to the pot. Stir to combine. Add onion powder, garlic powder, oregano, parsley, red pepper, and chili powder. Stir to incorporate all the spices. Simmer over medium heat for a few minutes while you chop the bacon and cut the chicken into small pieces.
  4. Add the sour cream to the pot and stir. Add all the chicken, 3/4 of the bacon, salt, and pepper to the pot. Stir, and check seasoning. Add more salt and pepper as needed, to taste.
  5. Continue to simmer for another 5 to 8 minutes until chili begins to bubble and thicken slightly.
  6. Portion into bowls and top with remaining bacon. Add a sprig of parsley for garnish, if desired.


  1. says

    We love white chili here and the addition of bacon would make it perfect. Football season will be here in just 2 weeks and not long after that we will be having crock-pot football parties – white chili will certainly be in one of those pots! YUM!

  2. Bev N says

    This was excellent! I added 2 jalapenos and a little extra cayenne. Just a head’s up, the directions say add the onion but onion isn’t listed in the ingredients, and the directions don’t say when to add the beans.

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