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 chiles; 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

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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 chiles
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, chiles, 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; add 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.

Reviews

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Average Rating:

Pam

Dec 6, 2019

Doubled the recipe for a party. I only added 1 tsp of cayenne because I know how hot it is. The flavor was really awesome. The only thing i will change is use less broth. Consistency was rather thin even with mashing two cans of beans. I like a thick chili.
Minnie

Nov 16, 2019

Made this with rotisserie chicken. And only added 1/8 tsp cayenne. Husband could never handle the amount of cayenne called for in this recipe. It really should be optional since it already tasted quite good even before I added the small amount of cayenne. Otherwise, with those changes, it was really great. Will definitely make again.
Lori

Nov 9, 2019

Love this recipe. I shredded my chicken and added spinach. Yummy!!!
Jessica

Nov 2, 2019

Used a rotisserie chicken to cut time. Used a 1/4 tsp of cayenne but added a jalapeño, 2 poblano peppers and a cup of corn! So hearty with just the right amount of kick! Topped it with crushed tortilla chips, sour cream and cilantro! Hubby loooooved it!
lshaw

Oct 28, 2019

I did use a rotisserie chicken that was given as a “kitchen hint” and was grateful for the time it saved me. I also used 2/3 the amount of cayenne pepper. I increased the amount of chicken broth so I could feed 3 guys at the table. The only reason I gave this version a 4 was due to the amount of cayenne suggested. The original amount was way too much for me. We enjoyed it--good on a cool evening.
Tonja

Jul 22, 2019

This recipe was perfect. I made it in the instant pot. Sautéed first and added all ingredients. Manual 5 min. Used a 7 oz can of green chile instead of 4 oz. Used 1 tsp of cayenne. Whole family loved it. Spicy but my little kids still ate it. Served with taco cheese and a couple of croutons because I didn’t have tortilla chips.
Victoria

Jul 7, 2019

I made this recipe along with 2 others for a large group and this was the favorite. I used half the amount of cayenne pepper. I also served with crushed tortilla chips.
Tami

Jun 20, 2019

Found this recipe online last night and made it tonight, following directions exactly. Delicious!! Definitely making again. Pretty easy and has a good amount of spice for my liking. It's more like a soup than chili but love it! If you don't like food too spicy then I recommend just using less cayenne pepper spice and be sure to use mild green chile. YUM!
Nicole

Mar 27, 2019

I normally am a fan of Taste of Home recipes. This was my first time making this so I followed it exactly. I gave it 2 stars because this is a very Spicy dish that burned our mouths and stomachs. There should be a hotness warning like other food sites do. We could not eat it and wasted money making it. In the garbage it goes.
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!