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White Chicken Chili

 White Chicken Chili
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
10 ServingsPrep: 15 min. Cook: 25 min.

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

Directions

  • 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.
  • 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.
  • Top each serving with cheese and jalapeno pepper if desired. Yield:
  • 10 servings (2-1/2 quarts).

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White Chicken Chili (continued)

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.