White Chicken Chili
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 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
Reviews
Fantastic and simple recipe... my husband made this for dinner tonight, and he is not as comfortable in the kitchen as some of us are. We used my homemade chicken stock, over double the green chiles because we had a big can and like green chiles, and half the cayenne in ours. It was just the right amount of spice for young and old alike. He made a double recipe for 4 adults and 2 kids... everybody went back for 2nds or 3rds, even the ones who weren’t sure if they’d like it. We used tortilla chips, saltines, sharp cheddar cheese and sour cream for our garnishes but would have even enjoyed it on it’s own. Mashing some of the beans was enough to make it seem creamy. Next time we will be doing a triple batch so that there will be enough leftover for some containers for the freezer. What little we had left is already spoken for with some of our lunches tomorrow.
Like many users I prefer to use only half the chicken broth and half the spicy seasoning. This is quick to prepare and transfers easily to a crock pot for a delicious potluck dish. Serve with tortilla chips, sour cream and shredded cheese.
I rarely find a recipe that I don’t have to tweak—a LOT. This one was nearly perfect. However, I added some chicken soup base (bullion) for a tad more flavor, a touch more cumin, and some black pepper. I added cayenne to taste—I didn’t measure since it seemed like way too much. I too found it was a bit too thin for my liking for chili. I just cooked it down for about an hour until it thickened up a bit. Everyone loved it!! I also doubled the recipe.
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.
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.
Love this recipe. I shredded my chicken and added spinach. Yummy!!!
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!
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.
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.
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.