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white bean chili

Chicken and White Bean Chili

This recipe was given to me by a close family friend, Sherrill. It instantly became one of my favorites. It is creamy and light all at the same time. It has a nice kick to it too!

Ingredients

  • 3 cans Great Northern or Cannelini beans drained and rinsed
  • 6 cups chicken broth
  • 3 cloves minced garlic
  • 2 medium chopped onions
  • 1-2 Tbsp olive oil
  • 2- 4 oz cans chopped green chili peppers
  • 2 tsp ground cumin
  • 1 1/2 tsp dried oregano
  • 1/4 tsp cayenne
  • 4 cups cooked chopped chicken breasts
  • 1 1/2 cups half and half
  • 5 cups shredded monterey jack cheese
  • Jalapenos optional

Toppings:

  • chopped tomatoes
  • chopped black olives
  • green onions
  • sour cream
  • guacamole or avocado

Instructions

  1. In a large dutch oven, saute the onion in the olive oil. Once the onion has softened, add the chilies (and jalapenos if desired), garlic and seasonings. Cook for three minutes.
  2. Add the drained beans, chicken broth and chicken. Simmer with the lid off for one hour.
  3. Turn off the heat and add the half and half and the cheese. Then reheat on low.
  4. When ready, serve with whatever toppings you want!