White Chicken Chili Recipe

5 94 95
White Chicken Chili Recipe
White Chicken Chili Recipe photo by Taste of Home
Publisher Photo

White Chicken Chili Recipe

Read Reviews
5 94 95
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
  • 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.

    • 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

    Select the Newsletters that interest you to subscribe

    By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

    Please enter a valid email

    You Are successfully subscribed

    ERROR! Please try Again

    Reviews forWhite Chicken Chili

    My Review
    Click stars to rate
    Loading Image
    Any changes to your rating or review will appear where you originally posted your review
    Sort By :

    Average Rating
    MY REVIEW
    Tayler User ID: 9352080 278893
    Reviewed Dec. 8, 2017

    "I got so many compliments on this recipe! Very easy to throw together."

    MY REVIEW
    Jason User ID: 9336176 278325
    Reviewed Nov. 25, 2017

    "Very easy recipe and tastes great. I can see why some have won chili contests with this recipe. I agree with most that it is very spicy. I cut back to 1 tsp cayenne and it was perfect for me but I like it spicy. I also added 1 tsp salt, a diced red pepper and 2 tsp of cornstarch to thicken it up. Perfect for a cold fall or winter day. My son hates chili (because he doesn't like beans) and he liked this recipe."

    MY REVIEW
    Ron User ID: 9040110 278029
    Reviewed Nov. 20, 2017

    "I won a chili cook off last year with this recipe! Use leftover rotisserie chicken as a nice flavorful touch. Do use the jalapeno pepper as it adds a nice touch and not overpowering."

    MY REVIEW
    Amanda User ID: 9292742 276685
    Reviewed Oct. 24, 2017

    "Adding another comment- I made this for a Church chili cook-off back maybe in 2010 or 2011 and called it "White Tiger chili." My main goal was to allow a friend a chance to eat chili who at the time couldn't do beans or tomatoes. Used the recipe as a base. Instead of beans, I substituted about half heavy cream and half diced sweet red bell peppers in addition to canned Costco chicken. For the prep, I was using a large, oval crockpot.

    Because the chicken was pre-cooked, I skipped that step, and started building it at the next step with dumping in the onion, olive oil, then garlic, broth, first carton of cream, chilis (ended up using 2 small cans of diced green chilis) the oregano and cumin. (I can't remember if we sauteed the onion of not. A friend was helping me build it.) Tried to be careful of the cayenne since it can get strong quickly, so started with one teaspoon and then promptly added the second carton of cream and the red bell peppers. Plugged in the slow cooker about this point since it was taking longer than expected to get it all together. I added 5 cans of Costco canned chicken, olive oil, and I can't remember if I added the cheese or not. Omitted jalapenos. May have added a little salt and pepper to taste, but I can't remember that part exactly. I was tasting as we went.
    In the end, I was able to get the chili to the cook-off (there was so much chili that is was up to the lip of the crockpot) and it was just barely done by the time that people tried it. Even bringing such a large container, there wasn't that much left even with multiple entries. It was 2nd place to a completely bacon-drowned chili, but there were many who said it should have been first. In the end, you CAN make bean and tomato-less chili and make it good. This chili has a GREAT base and even though it is a thinner consistency, its flavor is phenomenal."

    MY REVIEW
    N Lee User ID: 9247786 272930
    Reviewed Sep. 11, 2017

    "I followed the recipe except I left out the chilis, and I cooked the onions about 5 minutes prior to adding the chicken. Next time I will cut the cayenne in half, too spicy for me. I did forego the chilis as well, and added toppings of 4 cheese shredded blend, torn fresh cilantro, and sour cream. Thank you! This was just perfect for a rainy Monday dinner!"

    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."

    Loading Image