- 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 shredded Monterey Jack cheese
- Chopped jalapeno pepper, optional
- 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, if desired, jalapeno pepper. Yield: 10 servings (2-1/2 quarts)
Reviews for White Chicken Chili
"Loved it. So delicious. I added a can of southwestern corn as well. Thanks for the recipe!"
"Really great.... except... way too much cayenne... start with 1/2 tsp and go from there.I love the aspect of pureeing one can of the beans... made it less watery than other WBCC recipes I've made! CHEERS!!!"
"I'd like to join the other 5 star reviewers. Tasty healthy and oh so good. Real Winter Comfort food. I used Turkey as that's what I had on hand and like another reviewer I too used the whole can of Mild Green Chilies. I also lost one can of Northern beans and used well rinsed and drained Black Beans and to finish off some Taco spice mix. I also topped it with some Southwestern Tortilla Strips as a garnish. A true Winner.JanieTaste of home Volunteer Field Editor."
"Really Good!!!! A little spicy as others said, but I don't think I would do any less because it had such good flavor. Only thing I did different, was I added the whole can (7 oz) of green chilies."
"The recipe combines good flavors, but it was a bit too spicy for me (and I used only half of the cayenne, a big 42 oz. can of chicken broth, and an extra can of beans). In the end I had to add 2 cans of corn to bring the spice down to my liking. I also added a little corn starch to thicken it. I will make the recipe again, but the next time I will use only 1/2 teaspoon of cayenne!! And I will keep the corn as well. It adds a nice flavor."
"This is the first time I made chicken chili and it was delicious! I used 1 can of great northern beans and 2 cans of Bush's white chili beans with mild chili sauce. Then I only added 1/2 teaspoon of cayenne pepper. Otherwise I didn't change anything. This was a quick and easy recipe and very delicious."
"Very good! I reduced the cayenne to one top since my kids don't do spicy. I also did it in the crock pot, so I reduced the broth to one can and added a cup of frozen corn. Served with rice, cheese, and sour cream so delicious."
"I created an account just to review this recipe. I have made it 3 times now and my family loves it. It is a little spicy but we love spicy. Delicious and will continue making it!"
"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."