My mother in law shared this recipe with me a few years ago and I always make it several times during the winter. It’s delicious, healthy and hearty. This recipe makes a generous amount – the leftovers reheat well and the chili freezes well.
White Chicken Chili
(Recipe source my mother in law)
Ingredients:
1 tbsp olive oil
1 medium onion, diced
2-4 cloves garlic, minced (to taste)
1 green bell pepper, diced
2 (4 oz) cans diced green chilies
2 lbs diced chicken breasts (about 4)
2 (15 oz) cans great northern beans, divided
2 (15 oz) cans white shoepeg corn
2 (14 oz) cans chicken broth
1/4 tsp white pepper
1 tsp salt
1 tbsp parsley flakes
1 tsp cumin
1 tsp oregano
1 tbsp jalapeno, diced
1 bay leaf
Directions:
Saute onion, bell pepper and chilies in olive oil over medium to medium-high heat in a large stock pot for about 5 minutes. Add in diced chicken and garlic and saute about 5 more minutes, until chicken is no longer pink.
Drain corn and beans. Puree one can of beans in a food processor or blender. Add all of the remaining ingredients to the bot and simmer for at least 30 minutes.
Discard bay leaf before serving. Serve with sour cream, shredded cheese and hot sauce (if desired). I usually make cornbread too.
Yield: 3 quarts, plus 1 1/2 cups
* Note, you can use already cooked chicken (rotisserie, leftover roasted, etc) and skip the chicken cooking stage – just let the onions cook a little longer before adding rest of ingredients.
* Another note, I think this could be done in the crockpot (I’ve never tried it though) by placing chicken breasts in crockpot whole and covering it with the rest of the ingredients. Cook on low for about 8 hours. Shred chicken with two forks before serving.
Looks great. Too bad it is getting too warm here for chili. the hubby would like this.
This looks delicious and hearty!
Hi Jen, Thanks for visiting my blog! I’m just now discovering yours – love the name. I was planning to make white chicken chili tonight and this recipe looks like it will be great. Adding you to my reader now.
This white chicken chili was delicious and so healthy!
Thanks for the recipe! The soup was very spicy, too spicy for my little one, but husband and I loved it! Cornbread was perfect on the side. This was one of the only white chili recipes I could find without dairy in the original recipe. Thanks so much!
I just searched through your soup recipes looking for some inspiration… I’m going to print out this recipe and make this tonight!! I’ll let you know how it turns out 🙂
It turned out fabulous!! I just posted it on my blog (giving you credit, of course)! Thanks for sharing 🙂
[…] week at our house. I found a few recipes as jumping off points, like this one from Rachel Ray, and this one on Bakin’ and Eggs, and this one on Whole Grain Gourmet. I also consulted the White Chili […]
[…] Vegan Black Bean and Butternut Squash Chili for the girls. Unpictured White Chicken Chili for the […]
[…] Chicken Chili topped with sharp white cheddar, Greek yogurt and hot sauce. I had a salad and a piece of cornbread on the side. […]
[…] White chicken chili – Michelle kindly allowed me to photograph her bowl since she arranged her toppings so beautifully! […]
[…] requested Chicken Chili for dinner tonight. He said he really wanted to get in one last chili night before Spring is here […]
[…] White Chicken Chili and a slice of Great Harvest Honey Whole Wheat toasted. Even though this soup is healthy, it’s very hearty. This kept me full all afternoon. […]
[…] swung by the grocery on the way home to pick up the ingredients to make chicken chili. It was our first soup/chili dinner of the season. I had a bowl of chicken chili with a salad. I […]