White Chicken Chili Recipe
White Chicken Chili Recipe photo by Taste of Home

White Chicken Chili Recipe

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5 79 79
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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
TOTAL TIME: Prep: 15 min. Cook: 25 min.
MAKES:10 servings
TOTAL TIME: Prep: 15 min. Cook: 25 min.
MAKES: 10 servings

Ingredients

  • 1 pound boneless skinless chicken breasts, chopped
  • 1 medium onion, chopped
  • 1 tablespoon olive oil
  • 2 garlic cloves, minced
  • 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

Nutritional Facts

1 cup: 219 calories, 7g fat (3g saturated fat), 37mg cholesterol, 644mg sodium, 21g carbohydrate (1g sugars, 7g fiber), 19g protein

Directions

  1. In a Dutch oven over medium heat, cook chicken and onion in oil until lightly browned. Add garlic; cook 1 minute longer. Stir in the broth, chilies, cumin, oregano and cayenne; bring to a boil.
  2. 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 chicken is no longer pink and onion is tender.
  3. Top each serving with cheese and jalapeno pepper if desired. Yield: 10 servings (2-1/2 quarts).
Originally published as White Chicken Chili in Taste of Home Cooking School Collection Fall 2006, p21

Reviews for White Chicken Chili

AVERAGE RATING
(79)
RATING DISTRIBUTION
5 Star
 (64)
4 Star
 (14)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed May. 17, 2016 Edited May. 22, 2016

"We loved this. I thought it had just enough heat. I would reduce the broth a bit next time since I like it a little thicker."

MY REVIEW
Reviewed Mar. 23, 2016

"It is a good recipe but I would cut the cayenne to 1/2 tsp. and less if you don't want it to hot.

I also added a can of creamed corn. I used a 1/2 of tsp of cayenne and I felt it was still too hot so I added a tbsp of butter to mellow it out."

MY REVIEW
Reviewed Jan. 23, 2016

"Great flavor! It is spicy. Next time may do a little less heat. Strongly recommend !"

MY REVIEW
Reviewed Jan. 17, 2016

"This is an awesome recipe! Full of flavor and spice. I used it the first time I made white chicken chili and have been using it ever since. I once lost the recipe and searched for it for 2 hours because it's so good. My husband, coworkers and family love it! It's pretty spicy but we like spicy. I use 1 tsp. of garlic powder instead of minced garlic. I also add 1 tsp. of salt but honestly it's good with or without it.

Also, I have not tried it with the cheese or jalepeno."

MY REVIEW
Reviewed Jan. 3, 2016

"This recipe was very easy to make. My husband and I enjoyed the chilli, but we both agreed it was a bit spicy, and he likes spicy food. I will definitely make this again."

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