- 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
- 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)
Reviews forWhite Chicken Chili
"It was so delicious i tweeked it to make it thicker instead of cornstarch i used mashed potatoes u could barely tell it was in there it turned out anazing i also doubled the spices except the cayenne"
"easy and Awesome!! Even my 13 and 9 year old ate it up and they are extremely picky and reluctant to try anything new."
"I got so many compliments on this recipe! Very easy to throw together."
"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."
"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."
"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!"
"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."