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.

Categories: Main Dish, Soups

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