Print
Bowl filled with white chicken chili.

White Chicken Chili


  • Author: Serene @ House of Yumm
  • Prep Time: 20 mins
  • Cook Time: 20 mins
  • Total Time: 40 minutes
  • Yield: 6 1x

Description

This white chicken chili is loaded up with chunks of juicy chicken and has a smooth mild flavor with just a hint of heat.


Scale

Ingredients

  • 1 tablespoon Extra Virgin Olive Oil
  • 1 cup onion, chopped
  • 2 garlic cloves, minced
  • 1 jalapeno, diced
  • 1.52 pounds chicken, boneless and skinless
  • 4 cups chicken broth (LOW or NO SODIUM)
  • 315 ounce cans white beans drained, and rinsed
  • 11 ounces of diced green chilies
  • 2 teaspoons cumin
  • 3/4 teaspoon salt
  • 1/4 teaspoon paprika
  • 1/2 teaspoon cayenne
  • 1/2 teaspoon oregano

Optional Toppings:

  • Monterey Jack cheese, shredded
  • cilantro 
  • sliced jalapeno
  • sour cream

 


Instructions

  1. Heat olive oil in a large dutch oven or stock pot over medium heat. 
  2. Add the chicken, sprinkle with salt and pepper. Cook for 2-3 minutes per side just to sear the chicken.
  3. Remove the chicken and set aside.
  4. Add the onion and jalapeno, cook over medium heat until softened and the onion is translucent.
  5. Add in the minced garlic. Stir and cook an additional 30 seconds.
  6. Pour in the chicken broth. 
  7. Blend one-third of the beans, using an immersion blender or food processor. Add the beans and the bean paste to the pot.
  8. Stir in the green chilies and the seasonings.
  9. Bring to a simmer, cover and let cook for 15-20 minutes until the chicken has reached an internal temperature of 165 degrees Fahrenheit.
  10. Remove the chicken, shred and return to the chili. Let the chicken cook in the chili another 5 minutes for additional flavor. 
  11. Serve with toppings of choice.

Notes

How to adapt this recipe for a slow cooker:

Place the chicken into a 6 quart slow cooker. Pour in the chicken broth, diced onion, minced garlic, chopped jalapeno, white beans, diced green chiles and spices. Cover and cook on LOW for 6-8 HOURS of HIGH for 5-6 HOURS. Remove the chicken and shred. Return to the slow cooker. Top with cilantro and lime juice. 

  • Category: main dish, soup, chili
  • Method: stovetop
  • Cuisine: Tex Mex, Southwestern

Nutrition

  • Serving Size: 1 bowl
  • Calories: 388
  • Fat: 8 g
  • Saturated Fat: 1 g
  • Carbohydrates: 44 g
  • Protein: 37 g
  • Cholesterol: 47 mg

Keywords: chicken chili,