Easy White Chicken Chili

This white chicken chili has a wonderful flavor and is especially good for a quick and hearty meal on a cold winter day. This recipe was given to me by a good friend and co-worker. It is the best!

Comments from People Who Have Given This Recipe A Try. Maybe There’s something you can consider;

1. Excellent recipe. I doubled it and let it simmer overnight! I took the advice of others and pureed extra beans for a thicker consistency. The chicken was pulled off of precooked rotisserie chickens from Costco, saving the step of cooking the chicken. For my personal taste, I put waaaaay more cumin in than specified. It has a warm, but not-so-hot-spicy flavor.
2. Great flavor. Only change I made was added cornmeal to thicken. Loved it.
3. We loved it! Since I doubled the recipe, I smashed probably 5-6 cans of navy beans. My son isn’t excited about the beans part of the soup lol. It was too thin. Smashing them allows me to hide them & thicken up my soup! The green chilies were a nice addition! Don’t buy the generic Walmart brand! The peels that are on them are gross! Aldis has a nice one with a little side tomatoes. I’ve made this at least 20x now! It’s so delicious! I prefer making the chicken ahead of time.
4. Keeper! So easy for a weeknight dinner. I omitted the cayenne and added 2 teaspoons of New Mexico chili powder I picked up in Taos. Served with cornbread.
5. Went together so fast! Used ground chicken as it was thawed. Very tasty. Added celery and shredded carrots to clean out the hydrator, too. Three more garlic cloves, too.

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Easy White Chicken Chili

Author: Essy

Difficulty: Intermediate Prep Time 10 mins Cook Time 40 mins Rest Time 5 mins Total Time 55 mins

Servings: 4 Calories: 466

Description

This white chicken chili has a wonderful flavor and is especially good for a quick and hearty meal on a cold winter day. This recipe was given to me by a good friend and co-worker. It is the best!

Ingredients

Servings

• 1 tbsp olive oil

• 3 skinless, boneless chicken breast halves

• 1 onion, chopped

• 2 cloves garlic, minced

• 5 ¼ cups chicken broth

• 3 (15 ounce) cans cannellini beans, rinsed and drained

• 2 (4 ounce) cans chopped green chiles

• 1 tbsp dried oregano

• 1 teaspoon ground cumin

• 2 pinches pepper, or to taste

• ¼ cup chopped fresh cilantro, or to taste

• ½ cup shredded Monterey Jack cheese, or to taste

• salt to taste

Instructions

1. Heat olive oil in a Dutch oven over medium heat. Cook chicken, onion, and garlic in hot oil until chicken is browned on both sides, about 5 minutes.

1. Transfer chicken to a cutting board; cut into 1-inch pieces.

1. Return chicken pieces to the Dutch oven. Add chicken broth, cannellini beans, green chiles, oregano, cumin, and cayenne pepper. Bring the mixture to a simmer and cook until the chicken is cooked through, 30 to 40 minutes.

1. Divide cilantro among 4 bowls. Ladle chili over cilantro and top with cheese.

1. Season with salt to serve.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 466kcal

% Daily Value *

Total Fat 12g19%

Total Carbohydrate 53g18%

Protein 35g70%

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* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.