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White Chicken Chili
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Warm and comforting.
  • CourseMain Dish
  • 1 Tbsp olive oil
  • 1 large yellow onion, diced
  • 2 Tbsp chili powder
  • 3 cloves garlic, minced
  • 2 tsp ground cumin
  • 1 tsp oregano
  • 3 15.5 oz. cans Great Northern beans, rinsed and drained
  • 32 oz chicken broth
  • 3 cups shredded cooked chicken breast
  • 1 14.5 oz can diced tomatoes
  • 1/3 cup chopped fresh cilantro
  • 1 Tbsp fresh lime juice
  • ½ tsp salt
  • ½ tsp pepper
  1. Heat oil in large pot over medium heat.
  2. Add the onion and sauté for 5 minutes, or until translucent.
  3. Add the garlic and spices, and stir to combine.
  4. Add the beans and broth and reduce the heat to low. Simmer for 25 minutes, stirring occasionally.
  5. Using an immersion blender (or standard blender), process half of the bean and broth mixture until smooth - leaving some chunks remaining.
  6. Add the chicken and tomatoes and cook over medium-low for another 30 minutes, stirring occasionally. Add the cilantro, lime juice, salt & pepper and remove from heat.
  7. Serves well topped with shredded cheese or sour cream!
Recipe Notes

Adapted from

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