This white chicken chili is a spicy broth-based soup that is loaded with white beans and perfectly tender shredded chicken. It is slow simmered in one pot to perfectly meld the flavors. Topped with shredded cheddar cheese with a side of salty tortilla chips- this is a definite favorite in our house! Other toppings we often use is fresh slices of jalapeno, cilantro, sour cream, or green onions.
Print Recipe
Chicken Chili
Equipment
- dutch oven
Ingredients
- 1 16 oz bag Great northern beans, dry
- 2 tbsp Butter
- 1 ½ cups Yellow onion, diced
- 3 Jalapeños, diced and seeded
- 3 cloves Garlic
- 2 tsp Cumin
- 1 tsp Dried oregano
- 1 tsp cayenne pepper
- 2 quarts Chicken broth
- salt and pepper
- 2 Chicken breasts (boneless/skinless)
- 1 cup Shredded cheddar cheese
Instructions
- Rinse and soak beans in very warm water for 2 hours before starting soup.
- Heat butter in a dutch oven over medium heat.
- Add onions and jalapeños and sauté until soft and translucent.
- Add minced garlic to the pot and stir. Cook for 1 minute.
- Add cumin, oregano, and cayenne. Stir to combine all spices with the onion mixture.
- Pour chicken broth into the pot and season with salt and pepper.
- Add raw chicken to the pot. Cover and simmer for 25 minutes or until the chicken is tender.
- Remove chicken from the pot and allow to cool slightly, just enough to be able to shred the chicken.
- Return shredded chicken to the pot and stir.
- Add beans to the pot, cover and simmer for 1 hour.
- Serve with shredded cheese on top and tortilla chips on the side.
