This white chicken chili recipe is SO good, everyone eats it with chips -like a dip before it even gets to the table! You can’t go wrong with this one.
1 Tbsp. Vegetable Oil
1 Onion, chopped
1 tsp. Ground Cayenne Pepper
3 Garlic Cloves, crushed
2 tsp. Ground Cumin
1 (4 oz.) can Jalapeno Peppers, diced (or the pepper of your choice if you don’t like it too spicy)
1 tsp. Dried Oregano
1 (4 oz.) can Green Chile Peppers, chopped
3 (15 oz.) cans White Beans
2 (14.5 oz.) cans Chicken Broth
3 cups cooked Chicken Breast, chopped
1 cup shredded Monterey Jack Cheese
Heat the oil in a large saucepan over medium-low heat. Slowly cook and stir the onion until tender.
Add the cayenne, garlic, cumin, jalapeno, oregano, and green chile peppers. Continue to cook and stir the mixture until tender, about 3 minutes.
Mix in the white beans, chicken broth, and chicken. Simmer for 15 minutes, stirring occasionally.
Remove the mixture from heat. Slowly stir in the cheese until melted. Serve warm.
Prep Time: 10 Minutes
Cook Time: 20 Minutes
Ready In: 30 Minutes
Yields: 4 servings