White Chicken Chili

This White Chicken Chili recipe is one of my favorites! It’s easy to make, and it’s so delicious. The best part is that it’s a healthy meal, too.

This chili is perfect for a cold winter night. The chicken and beans are both hearty and filling, and the chili has just the right amount of spice. I like to top my chili with cheese and jalapeno peppers, but you can customize it however you like.

If you’re looking for a quick and easy dinner idea, this White Chicken Chili is definitely worth trying. You can have it on the table in less than 30 minutes, and it’s sure to please everyone in your family. Enjoy!

White Chicken Chili - Food, But Simple

This white chicken chili recipe is easy to make, healthy, and delicious. Perfect for a chilly winter night!

Type: Soups

Cuisine: Tex-Mex

Recipe Yield: 10

Preparation Time: PT15M

Cooking Time: PT25M

Total Time: PT40M

Recipe Ingredients:

• 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 chiles
• 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

Recipe Instructions: In a large skillet, sauté chicken and onion in oil until chicken is no longer pink. Add garlic; cook for one minute longer. Stir in the broth, chiles, cumin, oregano and cayenne. Bring to a boil. Reduce heat; simmer uncovered for 20 minutes. Stir in two cans of beans. Mash one can of beans and stir into chili. Simmer uncovered for five minutes longer or until heated through. Ladle into bowls; top with cheese and jalapeno peppers if desired.

Tips for Making White Chicken Chili

This chili is pretty versatile, so feel free to experiment with the ingredients. If you don’t like spice, you can leave out the cayenne pepper. And if you want a little more heat, you can add more jalapeno peppers to the top of your chili.

If you’re short on time, you can use rotisserie chicken in this recipe. Just shred the chicken and add it to the chili at the end.

This chili is even better the next day, so make a big batch and enjoy leftovers all week long.

White Chicken Chili is a great meal to freeze for later. Just place individual servings in freezer-safe containers and store in the freezer for up to three months. When you’re ready to eat, thaw the chili in the refrigerator and reheat on the stove.