- 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
- Sliced 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 forWhite Chicken Chili
"I added some lime juice and crushed tortilla chips and it turned out delicious. :)"
"Best ever! Have been making this since the recipe was first published. A little cilantro is a great garnish."
"I am disappointed. I am disappointed I did not double this recipe. Wow. I don't think I will ever go back to traditional or red chili ever again. This was perfect, I wouldn't change a thing about this recipe. Thank you!"
"As recommended, I substituted the rotisserie chicken. Used a blender to mash the beans with some of the broth. For those who want a milder chili...I eliminated the green chiles and jalapeno pepper altogether, and replaced them with 1 teaspoon of chili power. I also cut down on the spices, I added only 1 teaspoon of each of these - cumin, oregano, and cayenne. It had just the right kick for me. I also added 16 oz. of baby spinach to the mix. It was delicious!"
"I cook the chicken in the oil and set aside and keep warm., To the oil etc, I add the onion and cook until translucent. This way all the flavors are contained, then I add the beans, liquid and spices and warm chicken per se and bring to a simmer until done. Slight different cooking method, but came out good for me."
"This is perfect for the chilly weather we're having, though I would eat it in any weather! I added extra cumin because I love the flavor, and we were out of diced green chilies, so I also added chili powder to get the spice and flavor up. I know the green chilies would have given it the oomph I was looking for as well as the added flavor ... so I'm just going to have to make this again soon. Can't wait."
"Love it!! So easy & still good when you tweak the spices! I used 1 tsp of Cumin and 1 tsp chili Powder because we’re not big fans of Cumin. Then 1/4 tsp of the Cayenne pepper as well. Top with sour cream, cilantro, limes or all 3! Love recipes you can bend to what your family likes. This is a “keeper” for sure!! Heat some tortillas, either corn or flour & a great cold weather meal."
"I made this DELICIOUS recipe last night as my something new, and it was a big success! I only added 1 teaspoon of cayenne pepper (I don’t like spicy), and I used chopped red onion for extra flavor. I’m definitely adding this to my favorite list!"
"Delicious! Beats my white chicken chili recipe hands down. I added 3 cloves of garlic and used 1 tsp of cayenne pepper, next time I will only use 1/2 tsp as I don't like a lot of spice. I didn't use anything additional to thicken it, but I did add sour cream to my bowl of it and a lot of the cheese so that thickened it just fine."
"Excellent, a family favorite"