Best White Chicken Chili

Best White Chicken Chili

Recipe by: Soup Loving Nicole

 "Change things up this winter by making chili with chicken instead of beef. For a milder version, you can substitute a green bell pepper for the jalapenos. Garnish with cheese and cilantro if desired."

1 tablespoon olive oil
1 pound chicken breast, cut into bite-sized pieces
1 medium onion, chopped
2 large jalapeno peppers, seeded and chopped
1 tablespoon all-purpose flour
3 (15 ounce) cans navy beans, drained
1 (10 ounce) can green enchilada sauce
1 cup chicken broth
1 teaspoon dried Mexican oregano
1 teaspoon chili powder
1/2 teaspoon ground cumin

To Make

Heat oil in a large soup pot over medium-high heat. Add chicken and cook until no longer pink, about 4 minutes. Add onion and jalapeno peppers; cook until onion is translucent, about 4 minutes. Stir in flour until incorporated.

Add navy beans, enchilada sauce, chicken broth, oregano, chili powder, and cumin. Bring to a boil. Reduce heat and simmer until flavors combine, about 25 minutes.

Cha Cha's White Chicken Chili

Recipe by Cathy

“Delicious white bean chili. Cha Cha says: 'It's kinda spicy, so watch out!' Substitute mild green chiles for the jalapenos if you're scared! Use more chicken and cheese as desired.

1 tablespoon vegetable oil

1 onion, chopped

3 cloves garlic, crushed

1 (to bring 4 ounce) can diced jalapeno peppers

1 (4 ounce) can chopped green chile peppers

2 teaspoons ground cumin

1 teaspoon dried oregano

1 teaspoon ground cayenne pepper

2 (14.5 ounce) cans chicken broth

3 cups chopped cooked chicken breast

3 (15 ounce) cans white beans

1 cup shredded Monterey Jack cheese

To Make

Heat the oil in a large saucepan over medium-low heat. Slowly cook and stir the onion until tender. Mix in the garlic, jalapeno, green chile peppers, cumin, oregano and cayenne. Continue to cook and stir the mixture until tender, about 3 minutes. 

Mix in the chicken broth, chicken and white beans. Simmer 15 minutes, stirring occasionally. 

Remove the mixture from heat. Slowly stir in the cheese until melted. Serve warm. 

Creamy White Chili

Recipe by: JELZA

“This is the best chili recipe I have ever had! It is so delicious and everyone raves about how good it tastes. Don't count on leftovers!"

1 tablespoon olive oil

1 pound skinless, boneless chicken breast halves, cut into 1/2-inch cubes

1 onion, chopped

2 cloves garlic, chopped

2 (15.5 ounce) cans great Northern beans, rinsed and drained

1 (14.5 ounce) can chicken broth

2 (4 ounce) cans chopped green chiles

1 teaspoon salt

1 teaspoon ground cumin

1 teaspoon dried oregano

1/2 teaspoon ground black pepper

1/4 teaspoon cayenne pepper

1 cup sour cream

1/2 cup heavy whipping cream

To Make

Heat olive oil in a large saucepan over medium heat; cook and stir chicken, onion, and garlic into the hot oil until chicken is no longer pink in the center and the juices run clear, 10 to 15 minutes.

Mix Great Northern beans, chicken broth, green chiles, salt, cumin, oregano, black pepper, and cayenne pepper into chicken mixture; bring to a boil. Reduce heat and simmer until flavors have blended, about 30 minutes.

Remove chili from heat; stir in sour cream and whipping cream until incorporated.