White Chicken Chili

by

While we still have some cool nights in which to enjoy a nice warm comfort food like chili, I thought I’d better post this! I used to make white chili quite often for my husband but stopped due to the fact that the store bought mix I used contained way to many ingredients that I didn’t care for. After some searching and tweaking I came up with one that my husband won’t stop ranting about and one that doesn’t include a mix, or can, or anything else packaged!

white chicken chili

 

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White Chicken Chili

Course: Main dish
Author: Donielle

Ingredients

  • 1 Tbsp butter or oil
  • 2 cups cubed chicken you can use leftover roast chicken as well, but it will ‘shred’
  • 1 large white onion chopped
  • 3 cloves garlic minced (or 1 tsp dried minced garlic or garlic powder)
  • 2 cups chicken broth or more depending on how thick/thin you like your chili
  • 2 Anaheim peppers chopped and seeds removed
  • 1-3 jalapenos chopped and seeds removed (depending on ripeness they vary from mild to spicy)
  • 1 tsp ground cumin
  • 1 ½ tsp oregano
  • 1/8 tsp cayenne pepper
  • 4 cups cooked cannellini beans or white northern
  • 12 ounces monterey jack cheese shredded
  • optional: red pepper flakes for added spice if the jalapenos don’t give it enough kick! sour cream, and salsa

Instructions

  • Pour the oil into a hot pan and cook chicken until done. (drain if it gets really greasy)
  • Add onions and cook over medium until onions become tender. Add the garlic and and peppers, simmer for an additional minute.
  • Add in the chicken, broth, beans and additional seasonings, simmering for at least 20 minutes. Taste and add red pepper flakes if needed.
  • Stir in about 8 ounces of the shredded cheese, simmer for another 15 minutes or so, stirring occasionally.
  • Top with the rest of the cheese, sour cream, or salsa and serve.
  • This recipe is easily doubled and can be made in the crockpot and left to simmer all day as well. (though leave out the cheese until the last 15 minutes of cooking)

 

 

Donielle Baker

Donielle Baker

owner and editor of Natural Fertility and Wellness at Natural Fertility and Wellness
I believe women can learn how to heal their bodies & balance their hormones through natural methods. An advocate for natural health, I have a passion for nourishing/real food nutrition and natural living. My personal background includes both infertility and miscarriage and I started Natural Fertility and Wellness in 2008 in order to share all of the information I found helpful in my journey to heal from PCOS and overcome infertility.
Donielle Baker
Donielle Baker
Donielle Baker
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15 Comments

  1. Deanna

    I’m pretty sure all our chilly nights are a thing of winter past now, but this sounds so good I might make it anyways!

  2. Wendy (The Local Cook)

    My mom just made this yesterday for Sunday dinner. It is a favorite of mine!

  3. heather harris

    oh, YUMMY!!! I am gonna have to try this for taking to the ballpark!! Yes, it’s hot, but when the kids are exhausted from playing ball, this is total comfort food!!!

  4. Debbie

    Wow, that looks delicious! I don’t mix meat and dairy, so I’ll probably have to add extra spices instead of the cheese, but it sounds like it will be amazing. Definitely going to bookmark this.

    • donielle

      @Debbie, Totally doable as dairy free! I’d just simmer it down till it’s the right consistency for you. (The cheese makes it a bit creamier but without it’ll just be ‘runnier’)

        • Dawn Norman

          @Debbie, I can’t have dairy right now either so when I make white chicken chili I throw some of the beans in the food processor until they’re mashed up and put them in the soup to thicken it up. Works like a charm! My family adds the cheese to their individual bowls on serving. Sounds so yummy that I wish I had some now!

          • Vanderbilt Wife

            Thanks for the great idea! I can’t eat cheese because my nursing son can’t tolerate it, so I will be going with that plan!

  5. Simple in France

    I like it! A native Californian, I love a good chili, but here in France, pinto beans and black beans are hard to find–but not white beans. I may have to give this a try. Sounds yummy and healthy. Also, it’s a great candidate for a thermal cooker.

  6. Stephanie C

    I love white chicken chili, it’s the best !!!!

  7. Becky @ Our Peaceful Home

    This was SO good! My family loved it!

    • donielle

      @Becky @ Our Peaceful Home, So glad you enjoyed it!! It’s one of our favorites around here too!

  8. Jennifer S.

    Donielle, I Made this tonight. It was quite good. But i just wanted to let you know your directions are a little off. It says to add the beans twice and never says what to do with the chilies. Even tho I am a novice cook, I just reasoned when things were supposed to happen and it turned out alright.
    But maybe you can fix it for the future. 🙂 Just FYI

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