White Chili I Recipe - Bush’s Best

White Chili I

Recipe By: Dierdre Dee   Photo By: SweetPea
Write a Review | Read Reviews (301)
White beans, jack cheese and chicken with traditional chili herbs and spices combine to prove that white definitely doesn't mean bland.
 
  • Prep: 10 Minutes
  • |
  • Cook: 25 Minutes
  • |
  • Total: 35 Minutes
 
4
 
 
  • 1 tablespoon olive oil
    •
  • 4 skinless, boneless chicken breast halves - cubed
    •
  • 1 onion, chopped
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  • 1 1/4 cups chicken broth
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  • 1 (4 ounce) can diced green chiles
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  • 1 teaspoon garlic powder
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  • 1 teaspoon ground cumin
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  • 1/2 teaspoon dried oregano
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  • 1/2 teaspoon dried cilantro
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  • 1/8 teaspoon cayenne pepper
    •
  • 1 (15 ounce) can cannellini beans, drained and rinsed
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  • 2 green onions, chopped
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  • 2 ounces shredded Monterey Jack cheese
    •
 
  1. Heat oil in a large saucepan over medium-high heat. Cook chicken and onion in oil 4 to 5 minutes, or until onion is tender.
  2. Stir in the chicken broth, green chiles, garlic powder, cumin, oregano, cilantro, and cayenne pepper. Reduce heat, and simmer for 15 minutes.
  3. Stir in the beans, and simmer for 5 more minutes, or until chicken is no longer pink and juices run clear. Garnish with green onion and shredded cheese.
Nutrition Information
 
 
More Reviews (301)
Reviewed By: Katie
made this for dinner tonight cuz i was in the mood for something different...i added diced garlic and a diced poblano pepper...used rotel cilantro and lime in place of the green chilis and also only used half the chicken...was very good
Reviewed By: bluebamboo2
Used 1/2 the recommended chicken. Tasted great
Reviewed By: Derek Crawford
This is a great base to a good white chili. Like everyone else here I also added to this. I added fresh chopped garlic, doubled the spices, added celery seed, hot sauce (like a buffalo wing sauce), fresh cilantro, 2 cans of beans and one of the cans I pulsed in my chopper. I was surprised that there is no salt and pepper in this recipe. Next time I will season to taste. I also left the chicken breast whole until the very end. I pulled them out and shredded them with a fork and put the meat back in and cooked for another 5 minutes. I served with a dollop of sour cream. Very good!!