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White Chicken Chili
Ingredients
- 1 pound boneless skinless chicken breasts, chopped
- 1 medium onion, chopped
- 1 tablespoon olive oil
- 2 garlic cloves, minced
- 2 cans (14 oz each) chicken broth
- 1 can (4 oz) chopped green chiles
- 2 teaspoons ground cumin
- 2 teaspoons dried oregano
- 1½ teaspoons cayenne pepper
- 3 cans (14½ oz each) great northern beans, drained, divided
- 1 cup shredded Monterey Jack cheese
- Optional: sliced jalapeño, sour cream, crispy tortilla strips
To Make White Chicken Chili
- 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 1 can of beans until smooth. Add to the saucepan along with the remaining 2 cans of beans.
- Simmer for 20–30 minutes or until chicken is no longer pink and onion is tender.
- Top each serving with cheese and optional toppings as desired.
Original Recipe