Folks will enjoy a change from traditional chili when they dip their spoons into this flavorful blend of tender chicken, white beans and just enough zip. This is our favorite white chicken chili recipe. —Taste of Home Test Kitchen
3 cans (14-1/2 ounces each) great northern beans, drained, divided
1 cup shredded Monterey Jack cheese
Sliced jalapeno pepper, optional
Directions
In a Dutch oven over medium heat, cook chicken and onion in oil until lightly browned. Add garlic; cook 1 minute longer. Stir in the broth, chiles, cumin, oregano and cayenne; bring to a boil.
Reduce heat to low. With a potato masher, mash one can of beans until smooth. Add to saucepan. Add remaining beans to saucepan. Simmer for 20-30 minutes or until chicken is no longer pink and onion is tender.
Top each serving with cheese and, if desired, jalapeno pepper. Freeze option: Freeze cooled chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth or water if necessary.
White Chicken Chili Tips
How do you make white chicken chili taste even better?
If you’re looking to enhance the chili's flavor, try adding 1 teaspoon of granulated chicken bouillon to give the broth additional richness (if you're feeling adventurous, try making your own homemade broth!). Not only will using cooked rotisserie chicken save time, it will also add a great blend of flavors and saltiness. For added creaminess, add a dollop of sour cream to your bowl.
Can you freeze white chicken chili?
Yes, you can freeze white chicken chili! Chili is a great dish to make ahead and freeze. We recommend storing it in freezer containers. (Learn how to properly store and freeze chili so that it stays fresh and delicious.) When you're ready to use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth or water if necessary.
