Saturday, May 14, 2011

White Chicken Chilli

White Chicken Chilli:
Prep Time: 45 min Cook Time: 4 hours
This is one of my husbands all time favorites!

1 medium White Onion (chopped)
1 clove Garlic (minced)
1 tbs Olive Oil
4 cooked, boneless skinless Chicken Breast halves (chopped/shredded)
2 (14-oz) cans Chicken Broth
1 (4-oz) can chopped Green Chilies
2 tsp ground Cumin
2 tsp dried oregano
3/4 tsp Cayenne Pepper
3 (14.5-oz) cans Great Northern beans or Navy beans (drained, divided)
1 (4-oz) C Monterey Jack cheese (shredded)
Chopped Jalapeno Pepper (optional)

1. In a large saucepan over medium heat, cook the onions and garlic in oil for 10 minutes or until onions are tender/translucent.
(If you are using the crock-pot you can just throw the garlic/onion right in as it will cook and become tender while everything else cooks. But if you want to semi caramelize grab a pan then throw them in the pot)
2. Boil chicken until it is cooked through.
3. Using a fork and knife shred the chicken.
4. Add the shredded chicken, chicken broth, green chilies, cumin, oregano, cayenne pepper and beans; bring to a boil.
(If using crock-pot just throw everything in the pot and set to HIGH for 2-3 hours stirring occasionally).
5. Reduce heat to low (After cooking on high for 2-3 hours set to LOW and allow to cook for another 1-2 hours so the flavor become more intense).
6. After 2 hours turn heat off, top each serving with cheese and jalapeno pepper if desired.

Happy Cooking!


  1. I love chili! I normally make pork chili because all the men in my house are obsessed with pork, but I think I will try chicken and see if they like it. Thanks for the great recipe, have a great weekend!

  2. Hey! It's your hopping co-host here... checking you out and following you ... watch out!

  3. Hey!

    Checking out your blog from the Sundae Blog Hop.

    Thanks for the yummy recipe, can't wait to get to the store to make this one!