This white chili dish is a delicious, mildly spicy, and chicken-based variant of chili. It goes well with sweet cornbread, in my opinion.
| Prep Time: | 15 mins |
| Cook Time: | 30 mins |
| Total Time: | 45 mins |
| Servings: | 8 |
Ingredients
- 2 tablespoons olive oil
- 2 onions, chopped
- 4 cloves garlic, minced
- 4 cooked, boneless chicken breast half, chopped
- 3 (14.5 ounce) cans chicken broth
- 2 (4 ounce) cans canned green chile peppers, chopped
- 2 teaspoons ground cumin
- 2 teaspoons dried oregano
- 1 ½ teaspoons cayenne pepper
- 5 (14.5 ounce) cans great Northern beans, undrained
- 1 cup shredded Monterey Jack cheese
Instructions
- Heat oil in a large pot over medium heat. Add onions and garlic; cook and stir until onions are tender, about 10 minutes.
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- Stir in chicken, broth, green chile peppers, cumin, oregano, and cayenne pepper; bring to a boil.
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- Reduce heat to low; add beans and simmer, stirring occasionally, until thoroughly heated, about 20 to 30 minutes.
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- Ladle soup into individual bowls and top with shredded cheese.
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Nutrition Facts
| Calories | 521 kcal |
| Carbohydrate | 59 g |
| Cholesterol | 54 mg |
| Dietary Fiber | 14 g |
| Protein | 41 g |
| Saturated Fat | 5 g |
| Sodium | 935 mg |
| Sugars | 3 g |
| Fat | 14 g |
| Unsaturated Fat | 0 g |
Reviews
Delish… Just like the recipe called for.
It is very good, with a good amount of spice, but it looked rather soupy so I added 1 Cup white rice. We also substituted marjoram for oregano, and the flavors still turned out excellent.
Very nice 8/10
No doubt this recipe is great how it is written. When I first found it, however, I had ground turkey breast on hand, so I used that. I didn’t have canned green chilis, so I used fresh bell pepper and home-grown jalapeños. I don’t quite understand why anyone would crimp on the chili because of small children; mine loved chili from an early age. Perhaps if you exposed them to it, they would love it, as well! Anyway, thanks for the recipe. We could eat it every day!
Easy, puree the beans and use boneless, skinless thighs, awseome
I’ve been making this same recipe for years. Sometimes I use ground chicken or turkey. I’ve used canned chicken. While it simmers I make a cast iron skillet of cornbread to go with it. By the time the cornbread cools just a bit its ready to serve. What better meal on a chilly night?
I cut back on the chilis and cayenne, other than that it was a keeper. I made it for a church supper and it was a big hit.
I cooked my chicken in the instant pot first, then shredded it. I’ve made this many times and always get great reviews. It’s super fast and easy. Don’t forget the Monterey Jack and tortilla chips.
Easy and delicious! I only used 3 cans of beans instead of 5.
Thank you 10x ??. It was delicious!!!! Add a pan of cornbread. Sub one great northern with a white chili bean.
This recipe is a staple in our house. I have made it for years and my whole family loves it! I just made a big pot because my daughter is away at college and requested some for her freezer. I usually add 2 tsp. Of Old Bay and omit the red pepper. We serve it with the jack cheese and sour cream on top and always add a big handful of Fritos! Delicious!
I cubed the raw chicken and browned it in the pot to get more flavor. Worked like a charm
Big hit with the family which always carries a lot of importance. Easy to make, very tasty, and wonderful for the winter. 9/10 would make again.
It needs less onion. 2 onions are a bit overpowering. Onions aside, everyone in my family likes this chili and that’s saying something.
I made this twice now, the first time following the recipe and then the second time I switched up a few things. Both were delicious and this recipe is a definite keeper. Very versatile. I sautéed chicken breast and thighs instead of shredding rotisserie chicken, nixed the cumin. and added Thyme, used fresh jalapeños, used one less portion of broth, used one can mixed beans and one can white navy beans and added three potatoes cut into bite sized pieces as well as one diced carrot. Delicious, savoury comfort food. Thanks for great recipe, a nice. change from traditional chilli.
This is delish! I use 4 cans of Progresso cannelini beans (19 oz cans), and mash a couple of the cans with a potato masher to thicken the chili. Increased the cumin to 1 T, and cut the cayenne back to 1/2 tsp as I have little kids in the house. Used homemade chicken stock, and cut up the chicken used to make the stock. Simple, quick, and so, so, good.
The basic flavor of the original recipe is tasty! I substituted due to ingredients on hand though… I substituted browned ground Turkey in place of the chicken because I didn’t have any chicken. I also used a bag of dry Navy Beans instead of canned because that’s what was in the pantry. I soaked the dry beans in water overnight the day before cooking next morning I combined everything in the crockpot, cooked on high for 7 hours.
Easy and excellent! Added a bit more cayenne- war a n
I used no cayenne Sides: flour tortillas Sour cream Cheese Kielbasa sausage
Good quick easy winter meal. Added a bit more cumin and oregano, as well as some salt/pepper to taste. Take 1/2-3/4 can of beans and smash them up before dumping them in if you want it thicker.
I made this exactly as written but adjusted for two people. I really loved it. I use dried beans that I had simmered (although hadn’t cooked enough) so I cooked the chili longer than recommended. I liked the kick for the spices, but thought it needed salt. Not sure my hubby will like it as much, but I will make it anyway. Yum.