This white chicken chili goes from kitchen to dinner table in about 30 minutes. Start cooking some rice first and everything will be ready at about the same time.
Updated to add: I’ve been making this recipe for 14 years now! I vary the beans sometimes if I don’t have any white ones. I add more green chiles sometimes if I just have the larger can. I serve it over rice if I need to stretch it or just in a bowl by itself, with the cheese, sour cream and fresh chopped onions.
White Chicken Chili
- 1 Tablespoon olive oil
- 1 onion, chopped
- 2 – 3 boneless skinless chicken breasts or equivalent tenders, cut into bite sized pieces
- 2-3 cloves garlic, chopped
- 2 15- oz cans white beans, usually I use cannelini or great northern beans
- 2 cups chicken broth
- 1 4 oz can of diced green chilies
- 1 Tbs of cumin
- a few shakes of cayenne
- black pepper to taste
- grated Jack cheese to serve at the table
- sour cream to serve at the table
- Saute the chopped onion in a bit of olive oil.
- Add the chicken pieces to the pan with the onions after you’ve cut them up.
- Add the chopped garlic.
- Rinse and drain the beans.
- Add the broth, beans, green chilies, cumin, cayenne and black pepper to the pan. Cover and simmer until the chicken is done, usually about 10 minutes.
- Grate the cheese while the chicken is finishing and put the sour cream in a small bowl to pass at the table.