If you’re lucky enough to have any leftovers, it’ll make wonderful lunch the next day as well.
- 1 pound boneless skinless chicken breasts, chopped
- 1 tbsp olive oil
- One medium onion, chopped
- Two cans (14 ounces each) chicken broth
- Two garlic cloves, minced
- 2 tsp ground cumin
- One can (4 ounces) chopped green chiles
- 1 cup Monterey Jack cheese, shredded
- 2 tsp dried oregano
- Three cans (14-1/2 ounces each) drained and divided great northern beans
- 1-1/2 tsp cayenne pepper
- Sliced jalapeno pepper, optional
- Cook chicken and onions in olive oil in a Dutch oven over moderate heat until lightly browned. Add garlic and cook for an additional 1 minute. Bring to a boil, stirring in the chiles, cumin, broth, cayenne, and oregano.
- Reduce heat to a low setting. Mix one can of beans until uniform using a potato masher. Put in a saucepan. You should add the remaining beans to the saucepan as well. Cook, occasionally stirring, for 20-30 minutes, or until chicken is no longer pink and onion is soft.
- You can garnish each dish with cheese and, for some spice, add jalapeño peppers.
Slow cooker white chicken chili
Start by seasoning the chicken with salt, pepper, and cumin while cooking in a pan over medium heat. Then add white onion to cook until translucent and slightly browned on the edges. Next, add in jalapeno peppers for flavor before adding tomatoes into the mix lastly. Finally, pour corn kernels into the pot before covering it tightly with a lid or foil.
Instant pot white chicken chili recipe
All you need to do is add in the chicken, onion, garlic, and jalapeno peppers for this recipe variation before adding the chicken broth or water. Then pressure cook on high for twenty minutes, followed by a quick release.
If you want to boost the chili taste, add one teaspoon granulated chicken broth to the stock (or, if you’re feeling inspired, make your homemade broth!). Add a spoonful of sour cream to your dish for extra richness.
White chicken chili is a light and flavorful dish that pairs well with almost any meal. You can pair it with something cool like limeade or iced tea to cut down some spiciness in the hotter months.
Alternatively, incorporate a refreshing side salad into the mix – guacamole tossed salad.
To freeze white chicken chili, make sure to use properly sealed freezer containers. To heat up, defrost partly overnight in the refrigerator. In a saucepan, bring to a boil, stirring periodically; add broth or water as needed for the right consistency.
1 cup: 219 calories
Saturated fat: 3g
If you love white chicken chili, this is a great recipe. To get more fresh recipe ideas, bookmark and follow our Food page for daily updates!
Nexym's editorial team handpicks all of the products and services it recommends, regardless of external influences. Affiliate links appear in some of our stories. We may receive an affiliate commission if you purchase something through one of these links, which helps us stay independent and support our great team.