- 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
- 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).
Reviews for White Chicken Chili
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"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."