White Chicken Chili

10 Servings
Back to recipe

Ingredients

  • 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 chilies
  • 1 - 2 teaspoons ground cumin
  • 2 teaspoons dried oregano
  • 1 to 1-1/2 teaspoons cayenne pepper
  • 3 cans (141/2 ounces each) great northern beans, drained, divided
  • 1 cup shredded Monterey Jack cheese
  • Chopped jalapeno pepper, optional

Directions

  1. In a Dutch oven, over medium heat, cook chicken and onion in oil until lightly browned. Add garlic; cook 1 minute longer.
  2. Stir in broth, chilies, cumin, oregano and cayenne, bring to a boil. Reduce heat to low.
  3. Put one can of beans in a bowl and mash with a Potato Masher until smooth. Add to pan. Add remaining 2 cans of beans to saucepan. Simmer 20 to 30 minutes or until chicken is cooked through and onions are tender.
  4. Ladle into bowls and top with shredded cheese and jalapeno pepper.

https://www.cutco.com/learn/white-chicken-chili