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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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(11-20) of 21 reviews

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Reviewed on Jan. 01, 2013 by beann01

I've made this several times now. This is a favorite at our house.

Reviewed on Oct. 22, 2012 by DebLovesJoe

I substituted a can of cream of chicken soup for one of the cans of chicken broth and it had more of a chili consistency.I would use

less cayenne next time, also.

Reviewed on Oct. 01, 2012 by aleanak

Made a few minor changes. Made the chicken broth with cilantro. Only added a dash of cayenne pepper. Would also label as a soup instead of chili.

Reviewed on Sep. 25, 2012 by tonibomp

very good- however i added a big can of green enchilada sauce and it gave it another layer of flavor!!

Reviewed on Feb. 19, 2012 by lefty11

Fantastic! I love how the chicken cooks in the soup!

Reviewed on Feb. 16, 2012 by chocoloco

I was craving a tortilla soup, and this definatly isn't what I was craving:-( However my husband liked it and wants me to make it again.

Reviewed on Feb. 10, 2012 by curlysue024

I used 32 ounces of chicken broth and more chicken. I also added about 1/2 cup of water. The soup definitely had more liquid, but it tasted great. Next time, I will use less cayenne pepper. This soup is delicious!

Reviewed on Feb. 08, 2012 by Hannajo23

I won a chili cook off with this recipe! I put in about 1/2 of the cayenne the recipe calls for. Great alternative to regular chili!

Reviewed on Dec. 29, 2011 by sheric@wowway.com

this did not turn out like a traditional chili. it was more like a soup. way too much broth.

Reviewed on Oct. 27, 2011 by Kelly Seidel

Very good! Might only put 1 teaspoon of cayenne. The chicken was nice and tender! Never thought white beans could taste this good ;)

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