White Chicken Chili

Name: White Chicken Chili
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 10 servings (2-1/2 quarts)
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

Folks will enjoy a change from traditional chili when they dip their spoons into this flavorful blend of tender chicken, white beans and just enough zip. This is our favorite white chicken chili recipe. —Taste of Home Test Kitchen

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.
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.

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.

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.

Check out 20 iconic American chili recipes.

Nutrition Facts

1 cup: 219 calories, 7g fat (3g saturated fat), 37mg cholesterol, 644mg sodium, 21g carbohydrate (1g sugars, 7g fiber), 19g protein. Diabetic Exchanges: 2 lean meat, 1-1/2 starch, 1 fat.

Originally published as White Chicken Chili in Taste of Home Cooking School Brand-Name Cookbook Fall 2006

Reviews

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Average Rating:

cynandtom

Feb 27, 2019

It’s my first time making White Chicken Chili. Hubby and I both loved it! Very flavorful, with just the right amount of kick. The only change I made was substituting cannellini beans because I had them on hand. A definite keeper!
Cupcake_k9

Jan 13, 2019

A super easy stew but great tasting stew. My husband is not a chicken chili fan but also enjoyed this stew It would also be a great recipe to add to...like other veggies.
jstowellsupermom

Dec 13, 2018

Nice, simple soup that is easy to throw together!
Max

Jun 25, 2018

My sons asked for this recipe this morning, so I picked up a rotisserie chicken (genius!) and some other ingredients and set to work. I added fresh lime juice, used mild green chilis and kept the jalapenos on the side so the boys could choose their own amount of heat. When I served it, I sliced some ripe avocados on top of the chili and included some fresh chopped cilantro. I put out a bowl of white corn tortilla chips and watched it all disappear. This recipe is a keeper and so easy to throw together. Brilliant!
Ashley

May 21, 2018

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

Apr 29, 2018

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

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!
Rosemarie

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!
tready2

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.
Renee

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.