White Chicken Chili Recipe

5 108 110
White Chicken Chili Recipe
White Chicken Chili Recipe photo by Taste of Home
Publisher Photo

White Chicken Chili Recipe

Read Reviews
5 108 110
Publisher Photo
Folks will enjoy a change from traditional chili when they dip their spoons into this flavorful blend of tender chunks of chicken, white beans and just enough zip. —Taste of Home Test Kitchen
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
  • Sliced 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.

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    • 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
    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
    Ashley User ID: 9466770 288035
    Reviewed May. 21, 2018

    "I added some lime juice and crushed tortilla chips and it turned out delicious. :)"

    MY REVIEW
    elcapitan User ID: 5795988 287246
    Reviewed Apr. 29, 2018

    "Best ever! Have been making this since the recipe was first published. A little cilantro is a great garnish."

    MY REVIEW
    HeyShellyGirl User ID: 8014425 285577
    Reviewed Mar. 25, 2018

    "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!"

    MY REVIEW
    Rosemarie User ID: 2496887 285217
    Reviewed Mar. 17, 2018

    "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!"

    MY REVIEW
    tready2 User ID: 2509701 285211
    Reviewed Mar. 17, 2018

    "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."

    MY REVIEW
    Renee User ID: 9430639 284411
    Reviewed Feb. 28, 2018

    "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."

    MY REVIEW
    Chris User ID: 9426582 283911
    Reviewed Feb. 19, 2018

    "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."

    MY REVIEW
    scorpdelght User ID: 2716861 283808
    Reviewed Feb. 17, 2018

    "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!"

    MY REVIEW
    Ginna User ID: 9421554 283355
    Reviewed Feb. 7, 2018

    "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."

    MY REVIEW
    Barbara181 User ID: 4120897 282600
    Reviewed Jan. 24, 2018

    "Excellent, a family favorite"

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