Description
This white chicken chili recipe is simple, flavorful, and ready in under an hour, perfect for a comforting family meal or a fun party dish.
Ingredients
Scale
- 1 pound boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 green bell pepper, chopped
- 1 (15-ounce) can great Northern beans, rinsed and drained
- 1 (15-ounce) can cannellini beans, rinsed and drained
- 1 (4-ounce) can diced green chilies
- 4 cups chicken broth
- 1 teaspoon cumin
- 1/2 teaspoon oregano
- 1/4 teaspoon cayenne pepper
- Salt and pepper to taste
- Optional toppings: sour cream, shredded cheese, cilantro, avocado
Instructions
- In a large pot or Dutch oven, heat olive oil over medium heat. Add chicken breasts and cook until browned on all sides. Remove chicken from pot and set aside.
- Add onion, garlic, and green bell pepper to the pot and cook until softened, about 5 minutes.
- Stir in great Northern beans, cannellini beans, diced green chilies, chicken broth, cumin, oregano, and cayenne pepper. Bring to a simmer.
- Return chicken to the pot. Reduce heat to low, cover, and simmer for 20 minutes, or until chicken is cooked through.
- Remove chicken from pot and shred with two forks. Return shredded chicken to the pot.
- Season with salt and pepper to taste. Simmer for another 10 minutes to allow flavors to meld.
- Serve hot, topped with sour cream, shredded cheese, cilantro, or avocado, if desired.
Notes
- For a thicker chili, mash some of the beans with a fork before adding the chicken back to the pot.
- You can use rotisserie chicken to save time. Just shred the chicken and add it to the pot after the vegetables have softened.
- Adjust the amount of cayenne pepper to your preference for spice.
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 5g
- Sodium: 700mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 75mg