White Chili

White Chili

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  • Prep Time


  • Total Time


  • Servings



  • lbs boneless skinless chicken breasts

  • 4

    cups chicken broth

  • 1

    (48 ounce) jar great northern beans, drained

  • 1

    large onion, chopped

  • 3

    cloves garlic, minced

  • 1

    (3 ounce) can chopped green chilies

  • 2

    teaspoons ground cumin

  • 1

    teaspoon ground oregano

  • ½

    teaspoon salt

  • ½

    teaspoon freshly ground black pepper

  • ¼

    teaspoon cayenne pepper


Preheat oven to 325F; place chicken breasts on greased baking sheet and bake for 20 minutes. Alternatively, saute chicken breasts on stovetop in a nonstick frying pan until almost cooked through; remove from heat and set aside. In a large pot, pour in 1 cup of chicken broth and add onion and garlic; bring to a simmer and cook until onion starts to soften. Add the chilies, stir, then add remaining broth and beans. Stir in the spices. Bring to a boil and add chicken pieces, cut into cubes. Cover and simmer for at least 30 minutes-- longer is better. Taste and add more salt if necessary.


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