- 3/4 pound boneless skinless chicken breasts, cut into 1-1/4-inch pieces
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons olive oil, divided
- 1 medium onion, chopped
- 1 jalapeno pepper, seeded and chopped
- 4 garlic cloves, minced
- 2 teaspoons dried oregano
- 1 teaspoon ground cumin
- 2 cans (15 ounces each) cannellini beans, rinsed and drained, divided
- 2-1/2 cups chicken broth, divided
- 1-1/2 cups shredded cheddar cheese
- Optional toppings: sliced avocado, quartered cherry tomatoes and chopped cilantro
- Toss chicken with salt and pepper. In a large skillet, heat 1 tablespoon oil over medium-high heat; saute chicken until browned. Transfer to a 3-qt. slow cooker.
- In same skillet, heat remaining oil over medium heat; saute onion until tender. Add jalapeno, garlic, oregano and cumin; cook and stir 2 minutes. Add to slow cooker.
- In a bowl, mash 1 cup of the beans; stir in 1/2 cup broth. Stir bean mixture and the remaining whole beans and broth into chicken mixture.
Cook, covered, on low until chicken is tender, 3-3-1/2 hours. Stir before serving. Sprinkle with cheese; add toppings if desired.
Freeze option: Freeze cooled chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary. Yield: 6 servings.
Reviews forWhite Bean Chicken Chili
"A very easy and excellent recipe. It's not going to be that thick chili-consistency, but the heat level is nice and kid-friendly as advertised. I made a few slight alterations: I used about 1 lb of chicken and 1 additional can of beans, since we like our chilies and soups on the chunkier side. I reduced the broth to 2 cups and used liquid from the canned beans when I crushed the 1/2 cup of beans as directed - though I did this with a fork, so it wasn't perfectly smooth. The flavors are a nice blend, although I think I will increase the oregano and cumin to compensate for having more chicken and beans next time. The additions of cheese, avocado, and cherry tomatoes are delicious, and oyster crackers are good, too. My very picky son ate seconds - unprompted! Definitely a winner in my book!"
"It was ok. Since some commented it was more soup than chili, I did add more chicken. I didn't adjust any of the spices so maybe that's why it seemed a little bland. Even with the extra chicken there was way more onion than I ever care to have. It reeked of onion when I lifted the lid. Maybe this is a good base to start off at, but I wouldn't make it as written again."
"easy recipe, it tasted really good. Excellent flavor. My only issue was that it was more soup than chili, which many other reviewers said. It would be nice if it were quite a bit thicker. Then I would have given it 5 stars. I did really like it, and I will probably monkey with the recipe some more."
"We love white chili!! This recipe is one of the best. The favors come right through!! We will fix this again and again!!"
"I made this last year an forgot to say how GREAT this is!. I doubled it as she does, an I did not see the need for the cheese which makes it low fat. More of a soup texture which is fine an it has a wonderful flavor. Followed the recipe as I always do the first time I make it, an will not make any changes. easy an excellent!"
"Excellent, easy to follow recipe. We really enjoyed it and will definitely make it again."
"My family says they did not enjoy this recipe but I thought it was mighty tasty. My husband and two boys only ate a couple spoonfuls but I finished two bowls without a problem."
"This is a very good recipe for white chili. It is a little thin and more like soup when made exactly as written. I substitute a cup of heavy whipping cream for one of the cups of chicken broth which gives it a very creamy and thicker sauce. I've used chicken I've cooked myself, canned chicken and rotisserie chicken at different times and all of them work well in the recipe."