White Chicken Chili
This flavorful chili made with hearty beans, tender chicken, and a rich and creamy broth, is a great alternative to traditional beef chili. It makes for a super satisfying dinner! If you’re lucky to have any left it will make great leftovers for lunch the next day or freeze for future use!
Eat This With That
Besides the wonderful toppings that can be served with this easy, amazing, and flavorful chili, you can serve it atop brown or white rice and with a fresh side salad.
Prep Time: 15 mins
Cook Time: 25 mins
Yields: 6-8 Servings
- 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
- 1/2 teaspoons cayenne pepper (more if you like the heat)
- 3 cans (14-1/2 ounces each) great northern beans, drained, divided
- 1 cup shredded cheese of choice (I used the Mexican mix)
- chopped cilantro as topping (optional)
- 1 squeeze of lime over the top of each serving (optional)
- 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 one can of beans until smooth. Add to saucepan. Add remaining beans to saucepan. Simmer for 20-30 minutes or until chicken is no longer pink and onion is tender.
- Top each serving with your choice of the following: cheese, jalapeno pepper, avocado, sour cream, lime, and cilantro. Serve with tortilla chips if you so desire.