Amazing White Chicken Chili


Okay. I’ve been thinking… Since this is only day two of mittsandmeasures, I’ve decided I really need to fully legitimize this site, right off the bat. There is only one way to do that… the white chicken chili. Now there are plenty of other Chicken Chili recipes out there, oh I know. Sound boring? Trust me on this. Not this one. Here is the post that will prove to you, reader friends, that I actually know a great recipe when I’ve made one. An absolute tried and true that will have your friends and family asking over and over for you to make it for them until you’ve made it so many times you could make it in your sleep! Just make this the first time and you’ll see…



Serve, garnished with a dollop of sour cream, a sprinkling of green onions and some grated cheese. (Photos shown with Avocado Crostini served along side)

Amazing White Chicken Chili

2 lbs boneless, skinless chicken breasts

1 Tbl olive oil

2 medium onions, chopped

4 cloves garlic, chopped (2 TBL)

2 cans (4 oz. each) chopped mild green chiles

2 tsp ground cumin

1 1/2 tsp dried oregano

1/4 tsp cayenne pepper

3 cans (16 oz each) chicken broth

4 cans (16 oz each) Great Northern white beans, UNDRAINED

3 to 4 cups shredded Monterey Jack cheese or shredded Mexican cheese. Colby Jack also works great.

(using 4 cups will make the chili creamier)

Boil (poach) chicken at a low simmer for 15-25 minutes, depending on the thickness of the breasts. You can also season the chicken with salt and pepper before boiling to give it added flavor. When the chicken is cooked, set it aside to cool. Shred the chicken into pieces by hand. (It will be easier.) This can also be done in advance and the chicken kept in the fridge until ready to use.

Chop onions and garlic. Measure out seasonings and open all the cans.

Pour 1 TBL olive oil in a soup pot and sauté the onions on low for about 5 minutes. Stir the onions often so they don’t stick or burn. Once they become somewhat translucent, add the garlic, seasonings, and chiles and continue to saute on low for a few minutes until well mixed.

Add the chicken broth and the beans (DO NOT DRAIN) and bring to a boil. Turn down heat to a simmer. Add the chicken and mix well. Once the mixture is hot again, add the shredded cheese and stir until melted.

Serve with a dollop of sour cream and a sprinkling of chopped green onions in each bowl. (Optional of course, but sooo good!)

Note: This recipe is from a food message board years ago and I cannot remember its origination.

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