This quick and easy white chili recipe uses chicken and white beans instead of the traditional “red” ingredients found in most chili recipes. You can garnish this white chili recipe with shredded Monterey Jack or Cheddar cheese, sour cream, or chopped cilantro.
White Chili Recipe
Two 15.5 oz. cans of great northern beans or cannellini beans, drained
1 lb. boneless chicken breast, cubed
2 cups chicken broth
2 large onions, diced
2 jalapeno peppers, minced
2 cloves garlic, minced
2 tbsp flour
1 tsp dried thyme leaves
1 tsp dried oregano leaves
1 tbsp vegetable oil
- Heat the oil in a large pot over medium heat. Add the onions, jalapeno peppers, garlic, thyme, and sauté until the onions are soft, about 7 minutes. Add the chicken to the pot and cook for another 5 minutes. Add the flour and cook for 2 minutes, stirring frequently.
- Add the chicken broth and the white beans to the pot. Bring the white chili to a boil, then reduce the heat and simmer, uncovered, until the chicken is tender, about 10 minutes. Salt and pepper to taste.
Yield: 8 servings