White Chicken Chili Recipe

5 89 89
White Chicken Chili Recipe
White Chicken Chili Recipe photo by Taste of Home
Publisher Photo

White Chicken Chili Recipe

Read Reviews
5 89 89
Publisher Photo
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
MAKES:
10 servings
TOTAL TIME:
Prep: 15 min. Cook: 25 min.
MAKES:
10 servings
TOTAL TIME:
Prep: 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 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, if desired, jalapeno pepper. Yield: 10 servings (2-1/2 quarts)

Test Kitchen Tips
  • One of our staff's favorite time-saving tricks is using shredded rotisserie chicken. We save the bones to make homemade broth in the slow cooker.
  • Can't find great northern beans? Cannellini, navy and pinto all work well here.
  • If you don't have a potato masher, relax! Add all three cans of beans to the Dutch oven. Smush some of the beans against the sides of the pot with a ladle or wooden spoon until chili is slightly thickened.
  • Originally published as White Chicken Chili in Taste of Home Cooking School Collection Fall 2006, p21

    Nutritional Facts

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

    • 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
    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, if desired, jalapeno pepper. Yield: 10 servings (2-1/2 quarts)

    Test Kitchen Tips
  • One of our staff's favorite time-saving tricks is using shredded rotisserie chicken. We save the bones to make homemade broth in the slow cooker.
  • Can't find great northern beans? Cannellini, navy and pinto all work well here.
  • If you don't have a potato masher, relax! Add all three cans of beans to the Dutch oven. Smush some of the beans against the sides of the pot with a ladle or wooden spoon until chili is slightly thickened.
  • Originally published as White Chicken Chili in Taste of Home Cooking School Collection Fall 2006, p21

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    Reviews forWhite Chicken Chili

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    MY REVIEW
    goober3 User ID: 8933736 262032
    Reviewed Mar. 4, 2017

    "As this recipe was, I found it to be rather bland. Consequently the next time I made it, I cooked my own dry beans in chicken bouillion. I added garlic, oregano, basil, and pepper. With these additions it was a good recipe."

    MY REVIEW
    Carol User ID: 9068798 260841
    Reviewed Feb. 5, 2017

    "Loved it. So delicious. I added a can of southwestern corn as well. Thanks for the recipe!"

    MY REVIEW
    abby User ID: 9058306 260501
    Reviewed Jan. 29, 2017

    "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!!!"

    MY REVIEW
    Appy_Girl User ID: 1132413 259502
    Reviewed Jan. 10, 2017

    "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.

    Janie
    Taste of home Volunteer Field Editor."

    MY REVIEW
    No_Time_To_Cook User ID: 6334849 256159
    Reviewed Oct. 30, 2016

    "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."

    MY REVIEW
    jag777 User ID: 8943312 254743
    Reviewed Sep. 28, 2016

    "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."

    MY REVIEW
    1Goodfoodlover User ID: 7773792 254568
    Reviewed Sep. 24, 2016

    "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."

    MY REVIEW
    tigortweet User ID: 6916011 254093
    Reviewed Sep. 13, 2016

    "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."

    MY REVIEW
    Mollydod33 User ID: 8923883 253468
    Reviewed Aug. 31, 2016

    "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!"

    MY REVIEW
    macguz53 User ID: 8777427 250675
    Reviewed Jul. 20, 2016

    "Great chili recipe, lighter then regular chili."

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