This White Chicken Chili recipe is hearty and delicious. It’s a great way to warm up on cold, winter days.
I’ve been looking for a great white chili for a while now. So, when I came across this recipe online, it looked promising.
This recipe was fantastic! It makes a big batch so I invited my parents over for dinner. Luckily it was a cold, early spring day — perfect for chili!
The best part about this recipe…it was ready in about 30 minutes! I knew I had wanted to try this recipe, so on the weekend, I had roasted the chicken breast, cubed it and stored it in the fridge. When I was ready to make the chili, all I had to do was add the chicken to the pot. It definitely helped make a crazy weeknight dinner, much easier!
I served it with extra cheese and sour cream on the side. Next time, I will also use fresh parsely to give it a little color. I also served a caesar salad on the side. Yum!
I will be making this recipe again and again. It was easy, fast and delicious! I might even try to make it in my slow cooker next time.
White Chicken Chili
Compliments of It’s a Keeper
1 Tbs vegetable oil
1 onion, chopped
3 cloves garlic, crushed
1-4 oz can chopped green chile peppers
2 tsp ground cumin
1 tsp dried oregano
1/2 tsp ground cayenne pepper
2-14.5 oz cans chicken broth
3 cups cooked chicken breast, chopped
3-15 oz cans cannellini beans
1 cup shredded monterey jack cheese
Heat the oil in dutch oven or large sauce pan over medium-low heat. Slowly cook the onion until tender. Mix in garlic, green chile peppers, cumin, oregano and cayenne. Continue to cook and stir the mixture until tender, about 3 minutes. Mix in the chicken broth, chicken and beans. Simmer for 15 minutes, stirring occasionally.
Remove the chili from the heat and stir in cheese. Serve warm.
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