A few days ago, I was on the phone with my daughter and she commented to me that she had the best Chicken Chili at a friends house for dinner. I immediately started thinking, I have a great White Chicken Chili recipe, but where is it? I have so many recipes floating around my kitchen, I searched and finally found it. The problem with my recipes is I write them as I prepare then, not in alpha or categories, someday I will sort them into a better system! This recipe is perfect when time is short, I start this soup on the stove top and finish in the oven. We prefer our chili on the mild side, if you like more heat, step up the amount of cumin, chili powder and you can even add a pinch or two of cayenne.
White Chicken Chili
Ingredients
- 1 medium onion, chopped
- 1 garlic clove, minced
- 1 tablespoon canola oil
- 5 cups chicken broth
- 1/2 teaspoon chili powder
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon ground cumin
- 1 15.5 oz can cannellini beans, rinsed and drained
- 1 15/5 oz can garbanzo beans, drained
- 1 4 oz. can chopped green chilies
- 2 boneless skinless chicken breasts
- 1 15 oz can corn, drained
- TOPPINGS
- grated Monterey Jack cheese
- diced avocado
- sour cream
- hot sauce
Instructions
-
Preheat oven to 350 degrees. In a large dutch oven, add canola oil - saute onion, garlic, cumin and chili powder over medium heat until tender. Add chicken broth, bring to a boil, add chicken to the mixture, reduce heat to medium, cover and cook for 15 - 20 minutes. Remove chicken and shred. Return to the broth and add the remaining soup ingredients. Remove from heat, cover and place in a 350 degree oven for 35-45 minutes. Serve with desired toppings Serves 6-8
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