White Chicken Chili Recipe
- 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
- 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).
1 cup: 219 calories, 7g fat (3g saturated fat), 37mg cholesterol, 644mg sodium, 21g carbohydrate (1g sugars, 7g fiber), 19g protein
Reviews for White Chicken Chili
"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."
"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."
"Great flavor! It is spicy. Next time may do a little less heat. Strongly recommend !"
"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."
"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."
"Hubby says Good!!"
"Yum! I've been searching for the perfect white chili recipe and this is it. I used 3 larger cans of great northern beans but basically followed the rest as written. Had to simmer for a long time to get it to the right thickness. Made a bit more that way and it worked great. Keeping this one."
"Flavour was good, maybe a little loose for me as I prefer a thicker chili. Great spice combination. I made a roux of butter, and flour then added 1/2 cup of mayo and 1/2 cup of chicken stock to make a white sauce. I thickened it up until it was very thick then whisked into the chili. Made it creamier and thicker."
"Great recipe, I think it'll be the base recipe for any future white chicken chili I make.I kicked up the spices and flavor a bit, saut?ed about 6 cloves of crushed garlic, 4 seeded jalape?os and probably five stalks of chopped celery along with the chicken/onion. Also doubled the chicken and onion. I threw in a can of Rotel along with the green chiles. Used two cans mashed great northern beans and then put in a whole can each of the great northern and pinto beans, unmashed. I like things spicy so I had generous teaspoons of the cayenne. I was initially concerned with how spicy it might be but the seeded jalape?os were pretty mild after cooking down a bit.It did turn out a bit thin, though may have been my fault, I used a whole 48 oz container of broth. I threw some cornstarch in to help thicken it up a bit. I think in the future I might add another can of mashed beans, add a can of cream of chicken soup, or both.Great flavor, definitely a winner for me. Thank you!"
"I just tied for first place in a chili cook-off with this recipe! The only changes I made were to use shredded chicken (dark and white meat) from a rotisserie chicken, use refined coconut oil in place of the olive oil, and I cut the cayenne by half a tsp. I am not a big chili fan, so I was looking for something different than a traditional chili recipe. This fit the bill perfectly, and apparently, others agree! Thank you for sharing this recipe."
"yummm...i am not one to change recipes before I try them the first time, but I have stomach problems so I made this without the chiles, cayenne and jalapeno..it was DELICIOUS!! I did add about a tablespoon of regular (not hot) chili powder and some hungarian paprika with the chicken. garlic and onion and let it toast to bring out the flavor. So sorry to the person submitting this that I had to change it a little before trying it!!!"
"Make this couple times per month. Added 14oz can of cleaned black beans and fresh cilantro."
"I cooked the northern beans the night before. It was fabulous! We had jalapeno hush puppies with it. Yum! Will certainly be a "go to" for our family."
"I used ground turkey and added shredded taco cheese at end , yum!"
"Love this recipe! Easy to make and the flavor is awesome! My family loved it!"
"Love this recipe!!! So easy, and one of our winter staples. The only things I change are:1. Use chicken thighs instead of breast for a much heartier flavor2. Cut back on the cayenne pepper because my husband can't take the heat. :)"
"This was great. Did add a can of corn gave it some good flavor."
"My cousin brought this to our family reunion and I ABSOLUTELY loved it!! We all did...it's a nice change from traditional chili and now a family favorite!!"
"This is pretty good delicious and yummy really i like most and even in my home also..i want you all can try this please http://allyummyvegandnonvegdish.blogspot.in/2014/12/white-chicken-chili-recipe.html"
"This is pretty good! I took the advice of another user and added salt-garlic salt to be exact- and let it simmer for an hour so the flavors had a chance to soak into the rotisserie chicken I used. I doubled the recipe and it seemed a bit soupy, but it was good. If you're making it for kids I recommend cutting back on the heat, but I made a special batch for my husband and I and threw in the diced jalape?os and added a little extra cayenne pepper. Nice and spicy!"
"My favorite chili recipe! Freezes well individual portions, too!"
"I couldn't find my usual White Chicken Chili recipe so tried this. I did not add the chiles, cut back on the cayenne pepper, and it was still plenty hot! Have located my usual recipe and will probably make it next time; I like the spice combination in it."
"Easy recipe and delicious too! I cut it down with a guesstimate of measurements because it is just 2 of us. I also sprinkled some Wondra in as it was cooking to thicken it up a bit. Next time I will cut chicken into smaller chunks, mine were a bit large., and add a bit more green chiles. i was very pleased with the taste and look."
"Always everyone's favorite."
"This is pretty amazing... especially on a cold blustery night. I used whatever I had... three different beans : chickpeas, red kidney beans and cannelini (mashed up, hearty), and I used chicken thighs with skin and bone, and shredded it after for a deeper, richer taste. My family asked for me to make this a regular menu item! :D"
"I'm not a fan of onions, so left them out & added onion powder. I added some corn also. Delicious & very easy! Will definitely be making this again soon!"
"Great recipe and very easy to make. The only change I made was to add about 2 tsp salt. Will be making this again very soon!"
"Very tasty and filling, loved with some corn bread on the side!"
"Love this chili! Have made this several times now, it's easy, very healthy, and DELICIOUS too! I like to make it thicker, so use 2 cans of the beans mashed and 2 whole. Highly recommend."
"Yum! This was a fantastic chili recipe! It was delicious with cornbread muffins!"
"This is one of the best White Chicken Chili recipes, I have made this for years and it is Excellent!!"
"Excellent! Never have left-overs..."
"Love this recipe every bite seems to explode with flavor. I added a can of corn and reduced the cayenne a bit for the benefit of my kids and it still had plenty of "kick." Definitely a keeper!"
"Ok my Kindle does a few things without me! This is a keeper! I used rotisserie chicken and let it simmer for 1 hour!"
"LWhen our (120"
"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!!!!"
"It has been a Hit everytime I make this,,,great for parties!"
"I added cheese tortellini to it and there were no leftovers"
"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."
"This is a go-to recipe in my house. I use rotisserie chicken or occasionally leftover turkey."
"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!"
"I've made this several times now. This is a favorite at our house."
"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 useless cayenne next time, also."
"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."
"very good- however i added a big can of green enchilada sauce and it gave it another layer of flavor!!"
"Fantastic! I love how the chicken cooks in the soup!"
"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."
"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!"
"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!"
"this did not turn out like a traditional chili. it was more like a soup. way too much broth."
"Very good! Might only put 1 teaspoon of cayenne. The chicken was nice and tender! Never thought white beans could taste this good ;)"
"A huge hit with everyone in my family, even the ones who aren't big chili fans. It is one of my fall and winter standbys."
"I have never made white chili in any form, so I made this and followed the directions to the "T" without adding any twist of mine to the recipe. We loved it! And I think I am going to cook my own white northern beans to make it next time and put in some frozen turkey breast I have left over from ??? So easy to make with the chopped raw chicken breasts and canned beans."
"To make this super easy, either get a cooked rotisserie chicken from the deli, or buy a bag of frozen cooked chicken breast strips (that's what I did). Otherwise, I'd probably just fry up some chicken with the onions in the first step. 1.5 tsp of cayenne is way too much. I used somewhere between 0.25 and 0.5 tsp, and I thought that was a little spicy, and I like spicy. Everything else was great. This easy recipe is a keeper for a quick, filling meal."
"Great recipe, only thing I changed is the amount of cayenne pepper. I reduced it the first time I made, still spicy. I completely left out the cayenne pepper and still good. I like it a little spicy but my young kids don't like spicy food. Still very good without the spice. Much better than a brand name seasoning packet for white chicken chili. I think the secret to making it taste restaurant style is crushing a can of beans for the base. That really gives it flavor and more filling instead of being too soupy. I might even add an extra can of crushed beans next time to make it a little thicker."
"This was good. I know I can't handle too much "zip" so I cut the cayenne to 1/2 tsp. and it was still a little too spicy, but I solved that by serving this with cheese and sour cream on top (yum!). I thought it still looked a little thin so I added creamed corn, which made a nice addition. I don't know what it was, but we felt like it was missing something to make it really stand out, so we might try another recipe next time we want white chili."
"When I went shopping for this recipe I did it off of memory. Therefore, I only got two cans of beans. So instead of mushing beans I put in a can of cream of chicken and a little rue with 7oz of green chilis (I didn't want the rest of the can to go to waste, plus in New Mexico we LOVE our chili :D ). Made alot for two people... Had lots of leftovers and lovin it!!!! DEFINAYELY will make it again!"
"I made this last night for dinner and froze half of it. I thought it was delicious. Never had a white bean chili before. I added a can of corn and uses an extra clove of garlic. I also added some dried Cilantro. I didn't have any Cayenne Pepper, so I added 2 shakes of red pepper flakes. Gave it just enough bite, but not too much. It's very filling. I'll definitely be making this again."
"Forgot to mention - I did add theminced fresh garlic too.This is a really good recipe.Will make again."
"Great Recipe.I prepared it using the PhiladelphiaGarlic Cooking Creme, which was suggestedby another poster.I used my Crock Pot on low and the chiliwas done in 5 hours.Added some olive oil to the pot, uncookeddiced onion, 2 cans of chopped green chilies,seasonings, 4 chopped, frozen & raw bonelessskinless chicken breast halves, chicken broth,one can of the Northern Beans & onecontainer of the Philly Cooking Creme.By adding the one can of Northern Beansat the beginning, I didn't need to mash them.About 30 minutes before eating, I added thelast two cans of drained Northern Beans.We added shredded cheese and a dollopof sour cream to each bowl before serving.DELICIOUS.Note: Chicken breast halves used - frozen,raw, individually packaged halves sold bya well known company. Guaranteed freshnessand equal size. No problem cutting theseinto bite size pieces when frozen.The chicken in the chili was tender. Perfect."
"sorry...i rated the wrong recipe. i didn't try this one. i tried the one called "white bean chicken chili".-- maybe i should have tried this one because i was not impressed with the other recipe anyway."
"I made this recipe tonight. I was hoping for a thicker broth from the mashed beans but the longer it cooked the thinner it seemed to be. Maybe I am just not a huge fan of white chili. I left out the jalepenos because my kids were eating it. I just thought with all of the other spices and onions, garlic, salt and pepper it would have more of a flavor. It was fair but a bit bland. I will have to say that adding the sour cream and cheese did enhance the flavor but overall I thought it was not that great."
"Very nice recipe. Easy and very good. I added one tub of Philadelphia Cooking Cream (garlic style) (it is by the Philadelphia cream cheese at the grocery store)...that was a GREAT addition to this recipe!"
"This was a very good white chili recipe but I also reduced the cayenne pepper to start because of other reviews. I also thought I had a small can of green chilies in the cabinet but I didn't, so I left them out. Actually, it was a good thing, as the dish is a little spicy for my tastes and it may have been too much had I added those. I also used only 2 cans of great northern beans making this "soupier" than a thick chili. I only did that because I'm the only one here to cook for so I was afraid the recipe as-is would be too large. It came out really well, and I also added some fresh cilantro at the end of cooking. Very good!"
"Surprisingly tasty! I used turkey instead of chicken, roasted garlic from a jar, reduced the cayenne down to 1/4 tsp, and added 1/4 tsp salt. Also added a bit of half and half to my serving after it was all done -- terrific!!! Can't wait to make this for my hubby."
"omg this recipe is so easy and delicious..im making it on a snowy day...perfect! I feel like a real chef! :)"
"I haven't actually made this exact recipe, but have one very similar that came in an Ortega pamphlet from years ago that's called "Chili Blanco". It has long replaced the typical red beef chili at my house. I do add about 1/2 cup of low fat sour cream at the end, and serve it with additional sour cream, shredded cheese, and verde sauce on the side. Love this dish!"
"I have been making this Chili for yrs. Every time I bring it to our church chili contest everyone wants the recipe. I usually win something for it."
"VERY GOOD - NEEDED SALT AND NEXT TIME I WILL USE 1/2 TSP. CAYENNE PEPPER. IT WAS TOO SPICY FOR US SO I ADDED 1 CUP OF HALF AND HALF TO REDUCE THE HEAT AND IT WAS GOOD!!! ALSO PUT A DOLLOP OF SOUR CREAM ON TOP. WILL MAKE IT AGAIN!"
"Good once I added a little salt. Too bland for me without it."
"I have made this recipe twice and served it to friends and family. Everyone has loved it. I put a chopped jalapeno in with the onions and garlic, add a can of corn, and reduce the cayenne pepper just because I don't like a lot of spice."
"I HAVE MADE THIS SEVERAL TIMES. WE LOVE IT!!"
"My family and i love this recipe so much it has replaced my husbands favorite beef chilli i make. Its very good with some fat free sour cream."
"Made this for a chili supper at church and everyone loved it!"
"I made this using my own pre-soaked white beans and served it at a luncheon. It got rave reviews. I've made it several times and my family loves it."