White Chicken Chili

There’s something about serving white chili that appeals to me. Don’t get me wrong. I like making chili with tomatoes and beef. But white chili, to me, seems mildly exotic. Maybe it’s because I never even saw white chili until I was married. Mr. C loves my White Chicken Chili so I thought I would share it with you!

White Chicken Chili is a delicious alternative to tomato-based chili!

First things first

The first thing I do (because I don’t usually have canned Great Northern white beans) is rinse and soak 3 cups of dried Great Northern beans in cold water. I don’t do this overnight. I just dump them in cold water for a couple of hours and, by the time they finish cooking you’d never know the difference.

White Chicken Chili is a delicious alternative to tomato-based chili!

Then I dice up a yellow onion. I don’t use really large pieces in my chili. I mince a couple of cloves of garlic really small.

White Chicken Chili is a delicious alternative to tomato-based chili!

 

Moving on

When my beans are soaked, my onion chopped, and garlic minced, it’s time to put the chili together. I measure out cumin, oregano, and cayenne pepper. Yep. This is a spicy chili!

White Chicken Chili is a spicy alternative to tomato-based chili!

I heat a tablespoon of olive oil in a Dutch oven. As soon as the oil is hot I add the chicken and cook it until it’s white outside but still pretty pink inside. It’ll finish cooking as the chili simmers.

White Chicken Chili is a delicious alternative to tomato-based chili!

I took pictures of the rest of the steps but they all, for some inexplicable reason, turned out like this.

I remove the chicken, add another tablespoon of olive oil to the Dutch oven and add the onions. I cook them until they’re translucent (about 5 minutes).

Next I put the chicken back in the pot and add the garlic, chilies, cumin, oregano, and cayenne. I stir and sauté this for about 1 minute.

Three hours until deliciousness!

Then I add the beans and the chicken broth and give it all a good stir. Next I season it all with salt and white pepper (black pepper is fine, too). I bring the chili to a boil then reduce the heat to low, cover it, and let it simmer for 3 hours. Every once in a while I’ll wander out to the kitchen and give it a stir. If the liquid level drops too much I’ll add a little more chicken broth (or water).

Just a few minutes before the three hours is up I shred a couple of cups of Monterey Jack cheese. By the time I’m done shredding it’s time to add 1 1/2 cups of the cheese to the pot.  I stir it until the cheese has melted.

At last it’s time to ladle the chili into deep bowls and divide the remaining cheese to top the chili.  A dollop of sour cream is not only great-tasting on top but it helps cool the heat!

White Chicken Chili is a delicious alternative to tomato-based chili!

Just look at that gooey cheese!

White Chicken Chili has lots of gooey cheese!

We like to turn on Netflix (we just discovered “Lost”) and snuggle under an afghan to enjoy our White Chicken Chili. It’s the perfect winter activity!

 

White Chicken Chili

 

Ingredients:

  • 2 tablespoons olive oil, divided
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 (4 ounce) can chopped green chilies, with juice
  • 3 cups cooked chicken, chopped into bite size pieces
  • 1 teaspoon cumin
  • 3/4 teaspoon dried oregano, crumbled
  • 1/8 – 1/4 teaspoon cayenne (depending on how hot you want it)
  • 3 cups Great Northern white beans, rinsed, sorted, and soaked (or 2 {16 oz.}cans) Great Northern Beans)
  • 4 cups chicken broth
  • 1 1/2 – 2 cups Monterey Jack cheese, grated
  • Salt and white pepper, to taste
  • Sour cream (to top chili)

 

Directions:

  1. Heat the oil in a Dutch oven over medium high heat.
  2. When oil is hot add the onions and cook until translucent (8 – 10 minutes)
  3. Add the minced garlic, chilies, chicken, cumin, oregano, and cayenne.
  4. Sauté for 1 minute.
  5. Add the beans and chicken broth and stir.
  6. Season salt and white pepper to taste.
  7. Bring to a boil then reduce heat to low, cover, and simmer for 3 hours.
  8. Add 1 1/2 cups cheese and stir until melted.
  9. Spoon chili into bowls and top with the additional cheese and sour cream.

 

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6 thoughts on “White Chicken Chili

  • February 8, 2017 at 10:17 am
    Permalink

    Thank you! I just tried White Chicken Chili the other day at Jason’s Deli and it was so good. I can’t wait to try this recipe for my family at home! Great photos and tips (especially not having to soak the beans overnight…whew!).

    Reply
    • February 8, 2017 at 10:54 am
      Permalink

      I worried about the beans the first time I didn’t soak them but they were fine. I’d soak them for about three hours, though. I found a couple of tough ones this time. And if you want it spicier use pepper jack cheese.

      Reply
  • February 8, 2017 at 2:13 pm
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    This sounds so good and I love spicy food! Definitely have to give it a try. Mine will be vegetarian of course but that’s easily done. Thank you for sharing. 🙂

    Reply
    • February 8, 2017 at 4:56 pm
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      If you really like it spicy try Pepper Jack cheese on top!

      Reply
  • February 16, 2017 at 8:04 pm
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    I will have to try that. This caught my eye because I also have a chicken chili recipe. Mine is a cheater type with pretty much everything canned. Yours is the real deal.
    Sounds yummy. I will definitely have to try yours. Thanks bunches.

    Reply
    • February 17, 2017 at 4:38 am
      Permalink

      Oh, trust me. I’ve done the cheater version plenty of times but I have a ton of dried beans I need to use.

      Reply

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