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White Chicken Chili Recipe

White Chicken Chili Recipe photo by Taste of Home

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Folks will enjoy a change from the traditional when they spoon into this flavorful blend of tender chunks of chicken, white beans and just enough zip. —Taste of Home Cooking School

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White Chicken Chili Recipe

Prep: 15 min. Cook: 25 min.

Yield: 10 Servings

15 25 40

Ingredients

1 medium onion, chopped
1 tablespoon olive oil
2 cloves garlic, minced
4 boneless skinless chicken breast halves (4 ounces each), chopped
2 cans (14 ounces each) chicken broth
1 can (4 ounces) chopped green chilies
2 teaspoons ground cumin
2 teaspoons dried oregano
1-1/2 teaspoons cayenne pepper
3 cans (14-1/2 ounces each) great northern beans, drained, divided
1 cup (4 ounces) shredded Monterey Jack cheese
Chopped jalapeno pepper, optional

Directions

In a large saucepan over medium heat, cook onion in oil for 10 minutes or until tender. Add garlic; cook 1 minute longer. Add the chicken, chicken broth, green chilies, cumin, oregano and cayenne pepper; bring to a boil.
Reduce heat to low. With a potato masher, mash one can of beans until smooth. Add to saucepan. Add remaining beans to saucepan. Simmer for 20-30 minutes or until heated throughly.
Top each serving with cheese and jalapeno pepper if desired. Yield: 10 servings (2-1/2 quarts).

Nutritional Facts 1 cup (calculated without jalapeno) equals 219 calories, 7 g fat (3 g saturated fat), 37 mg cholesterol, 644 mg sodium, 21 g carbohydrate, 7 g fiber, 19 g protein.

Originally published as White Chicken Chili in Taste of Home Cooking School Collection Fall 2006, p21

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Reviews for White Chicken Chili

White Chicken Chili

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Reviewed on Apr. 04, 2013 by sooperwife

Ok my Kindle does a few things without me! This is a keeper! I used rotisserie chicken and let it simmer for 1 hour!

Reviewed on Apr. 04, 2013 by sooperwife

LWhen our (120

Reviewed on Mar. 30, 2013 by MammaTracyinSTL

I followed DebLovesJoe's suggestion and added a can of cream of chicken soup. REALLY helped! I also added an additional can of beans and did NOT drain them because it helped thicken the chili. Finally, I omitted the green chiles and used only a scant tsp of cayenne. I did add a tsp of chipotle chili powder and a little more cumin. It was chili consistency and absolutely awesome! Thanks!!!!

Reviewed on Mar. 29, 2013 by 12sophie

Yum

Reviewed on Mar. 20, 2013 by Jandph

Taste great.

Reviewed on Feb. 22, 2013 by carrieannie33

It has been a Hit everytime I make this,,,great for parties!

Reviewed on Feb. 03, 2013 by porkpen

I added cheese tortellini to it and there were no leftovers

Reviewed on Feb. 02, 2013 by lclendenin

We were hungry for chili, and tomato products spike by hubbies blood sugar; I was looking for an alternative. I was skeptical . . . our only complaint is that it wasn't thick enough! My son said, "Just add cornstarch; it thickens everything!" Going to try it again tomorrow for the Super Bowl.

Reviewed on Jan. 26, 2013 by BamaBookwyrm

This is a go-to recipe in my house. I use rotisserie chicken or occasionally leftover turkey.

Reviewed on Jan. 09, 2013 by mjstarrs

My family LOVES this recipe! I have to cut the spices in half because it is a bit much for us, but still worth it!

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