Tender chicken with cannellini beans and chilies topped with Monterrey Jack cheese. Yum!
I was first introduced to White Chili years ago when we lived in the farmhouse in North Carolina. We were going away for a couple days and one of my husband’s soldiers house sat for us while we were gone. We had pets – and chickens – who needed caring for and we couldn’t take them with us to where we were going. We offered to pay her for house sitting, but instead, she asked for me to make her a pot of “White Chili” as payment. Back then I had never even heard of it and had to search online for a recipe. I don’t remember what recipe I made back then, but this is the version I came up with since.
To begin, dice an onion and mince three cloves of garlic. Set those aside for a moment.
Dice 3 boneless skinless chicken breasts into about 3/4 inch pieces.
In your Dutch oven, heat a tablespoon of butter and a tablespoon of extra virgin olive oil over medium heat. Toss in the chicken and cook until it is opaque.
When it is opaque, scoop the chicken out with a slotted spoon and set it aside in a dish.
Toss your onion & garlic in the pot into the drippings and cook until tender and lightly golden.
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.
When your onion and garlic are golden, reduce your heat to low and sprinkle in 3 tablespoons of flour, stir to coat.
Add in 1/4 teaspoon cayenne pepper, a teaspoon of oregano and 2 teaspoons of cumin. Stir that into the onions.
Pour in a quart of chicken broth.
Add 4 ounces of chopped green chilies.
Then add in 3 cans (14.5 ounce each) of cannellini beans (white kidney) that have been rinsed and drained, along with your chicken.
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.
Serve topped with shredded Monterrey Jack cheese.
Enjoy!
White Chicken Chili
Tender chicken with cannellini beans and chilies topped with Monterrey Jack cheese. Yum!
Ingredients
- 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
- 1/4 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
- 1/2 tsp salt
- 1/2 tsp black pepper
- shredded Monterrey Jack cheese for serving
Instructions
- To begin, dice the onion and mince thee cloves of garlic. Set those aside for a moment.
- Dice the chicken breasts into about 3/4 inch pieces.
- 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.
- When it is opaque, scoop the chicken out with a slotted spoon and set it aside in a dish.
- Toss your onion & garlic in the pot into the drippings and cook until tender and lightly golden.
- 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.
- When your onion and garlic are golden, reduce your heat to low and sprinkle in the flour, stir to coat.
- Add in cayenne pepper, oregano and cumin. Stir that into the onions.
- Pour in the chicken broth, green chilies, beans and chicken.
- te kidney) that have been rinsed and drained, along with your chicken and the salt & pepper.
- 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.
- Serve topped with shredded Monterrey Jack cheese.
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 236Total Fat: 7gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 48mgSodium: 1004mgCarbohydrates: 26gFiber: 4gSugar: 9gProtein: 21g
I’m ashamed to say that I’ve never had white chili – I might need to change that!
never heard of white chili till today sweet looking meal.
White chicken chili is so good and your version just looks fantastic. Yum!
So gorgeous and that chunk of cornbread!
A nice lighter alternative to beef or pork chili
I don’t think I’ve ever had a white chili. From the looks of yours, I really need to give it a try!
My mother in law always makes a white chili instead of a red one; definitely a yummy twist!
I made my first white chili last year, I had never heard of it either but it was so good it will definitely be something I make more often.
I’ve never made a white chicken chili before. It looks delicious!!
I have never tasted white chili, but would LOVE to! Your recipe sounds delicious and I am sure I would love it! Thank you for sharing Conni!
White chicken chili is really delicious, those who won’t try it because it’s not the traditional beef kind (*cough* some Texans *cough*) are really missing out. Thanks for posting!
Never had white chili but cannellini beans are my favorite and I prefer chicken to beef most days. Sounds great!
I have never tried a “white” chili before but it really sounds goodddd
Drooling over every picture seeing how you made this, never had a white chili, awesome!!
I’ve always enjoyed white chili and sometimes wonder if it is also good with turkey (I prefer turkey over chicken). Great that you got to use a batch of chili as payment for house sitting.
First of all, may I have that blue pot? Second of all, may I have a bowl of your delicious chili? Yes to both?
This was the first time I ever made chicken chili and i love it! I love your chili, it is beautiful, loaded with flavor and looks just amazing! I love it!
There’s something so comforting about a white chicken chili. . love this one!!!
Conni, my family loves this type of chili! Your recipe looks terrific!!!