Chili…it’s a heart meal on a cold winter’s day. During the cold winter season…soups, stews and chilis are my family’s go-to’s for dinner. The majority of them can be made in a slow cooker or on the stove top. As an added bonus, you can typically freeze the leftovers for another day. A win-win in my book!
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This recipe for White Chicken Chili will make approximately 6-8 servings….perfect for a family size dinner.
White Chicken Chili Recipe
2 Tbsp. olive oil
2 medium onions, finely chopped
2 small cloves garlic, minced
4 cooked, boneless chicken breasts, diced
3 (14.5 ounce) cans chicken broth
1 (4 ounce) can canned green chile peppers, chopped
2 tsp. ground cumin
2 tsp. dried oregano
1 tsp. dried parsley flakes
1 tsp. Pink Himalayan Sea Salt
1/2 tsp. ground black pepper
1 tsp. cayenne pepper
5 (14.5 ounce) cans Great Northern Beans, drained
1 cup shredded cheese (optional – see note below)
In a large pot….simmer together the minced garlic and finely chopped onions in the olive oil until done…about 3-4 minutes over medium to medium-high heat.
Stir in the diced chicken, chicken broth, can of green chile peppers, ground cumin, dried oregano, dried parsley flakes, Pink Himalayan Sea Salt and ground black pepper. Bring this mixture to a boil. Reduce heat to medium. Stir in the Great Northern Beans. Cover. Simmer the chili over medium heat for 25 to 30 minutes stirring every 8-10 minutes to help prevent sticking and over-boiling.
Spoon the chili into bowls. You can serve it as-is or add the optional shredded cheese on top. If you don’t have Monterey Jack Cheese on hand…cheddar or American work just as well. You could even top it with a Tex-Mex blended cheese. Serve immediately.