I’ve got the perfect weekend meal for you with this White Chicken Chili! I know there are tons of recipes already out there for white chicken chili, but I’ve made this one numerous times and thought it was worthy of a blog post. My blog, my rules ;). This recipe couldn’t be easier – dump all the ingredients in a dutch oven, let it simmer until your beans are cooked, then serve it up. Voila! Leftovers are delicious too. I love the addition of the green enchilada sauce in this recipe. It adds so much flavor! You can adjust the spice level to your preference, 1/2 tsp of cayenne will give you a very mild chili. Feel free to add more! I would have, but I was serving this to people who think poblanos are spicy…#notevenjoking haha. Enjoy!
White Chicken Chili
1 pound boneless skinless chicken breasts
1 tbsp dried minced onion
1/2 tsp garlic powder
4 cups chicken stock
2 cups water
10 oz can green chili enchilada sauce
1 can (4 ounces) chopped green chilies
2 tsp ground cumin
2 tsp dried oregano
1/2 tsp cayenne pepper (or more to taste)
1 pound dried northern beans
1. Combine all ingredients in large pot or dutch oven. Cover and simmer over low heat for 4-5 hours or until beans are tender.
2. Remove breasts and shred chicken, then return shredded chicken to pot. Adjust salt to taste. Serve with shredded cheese, if desired. Serves 6.
