White Chicken Chili
Serves: 6-8 servings
  • 1 medium onion
  • 3 cloves garlic
  • 3 boneless, skinless chicken breasts
  • 1 Tb butter
  • 1 Tb extra virgin olive oil
  • 1 jalapeno pepper, seeded & minced (or 1 Tb jarred jalapeno pepper slices, minced)
  • 3 Tb all-purpose flour
  • ¼ tsp cayenne pepper
  • 1 tsp oregano
  • 2 tsp cumin
  • 1 quart chicken broth
  • 1 can (4 oz) diced green chilies
  • 3 cans (14.5 ounce each) cannellini beans (white kidney beans) - rinsed & drained
  • ½ tsp salt
  • ½ tsp black pepper
  • shredded Monterrey Jack cheese for serving
  1. To begin, dice the onion and mince thee cloves of garlic. Set those aside for a moment.
  2. Dice the chicken breasts into about ¾ inch pieces.
  3. In your Dutch oven, heat a tablespoon of the butter and extra virgin olive oil over medium heat. Toss in the chicken and cook until it is opaque.
  4. When it is opaque, scoop the chicken out with a slotted spoon and set it aside in a dish.
  5. Toss your onion & garlic in the pot into the drippings and cook until tender and lightly golden.
  6. While those are cooking, dice up a jalapeno pepper. I just used a few slices of jarred peppers, but you can use a fresh one if you like.
  7. When your onion and garlic are golden, reduce your heat to low and sprinkle in the flour, stir to coat.
  8. Add in cayenne pepper, oregano and cumin. Stir that into the onions.
  9. Pour in the chicken broth, green chilies, beans and chicken.
  10. te kidney) that have been rinsed and drained, along with your chicken and the salt & pepper.
  11. Finally add in a half teaspoon each of salt and white pepper. Bring the soup to a boil, reduce the heat and cook for about 10 minutes or until the chicken is cooked through.
  12. Serve topped with shredded Monterrey Jack cheese.
Recipe by Cosmopolitan Cornbread at https://cosmopolitancornbread.com/white-chicken-chili/