White Chicken Chili

Course: Soup/Chili

Cuisine: Mexican

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings: servings

Calories: 218kcal

Author: Platings and Pairings

This is the BEST White Chicken Chili and it can be made in under 30-minutes. Spicy and smoky it's made with chicken, white beans, jalapenos, mild green chilis and plenty of monterey jack cheese. It's a delicious, creamy white chicken chili that perfect for cozy nights at home.

Print Recipe

Equipment

Large Pot

Ingredients

1 Tablespoon olive oil
1 onion chopped
3 cloves garlic minced
1 4-ounce can diced jalapeno peppers
1 4-ounce can chopped green chile peppers
2 teaspoons ground cumin
1 teaspoon dried oregano
1/2 teaspoon cayenne pepper
3 cups chicken shredded
3 15-ounce cans great northern beans drained and rinsed
3 cups chicken broth
1 cup light beer
1 cup Monterey Jack cheese shredded
1/4 cup cilantro chopped
Avocado for garnish
Sour cream for garnish

Instructions

Heat the 1 Tablespoon olive oil in a large pot or dutch oven over medium-high heat. Add the 1 onion, and cook until softened, 4-5 minutes.
Mix in the 3 cloves garlic, 1 4-ounce can diced jalapeno peppers, 1 4-ounce can chopped green chile peppers, 2 teaspoons ground cumin, 1 teaspoon dried oregano and 1/2 teaspoon cayenne pepper. Continue to cook for 2-3 minutes.
Add the 3 cups chicken, 3 15-ounce cans great northern beans, 3 cups chicken broth and 1 cup light beer. Bring to a boil and simmer, uncovered, 15 minutes, stirring occasionally.
Remove the mixture from heat. Stir in the 1 cup Monterey Jack cheese until melted.
Serve topped with chopped cilantro, sour cream and avocado.

Video

Notes

This chili will keep in the refrigerator for up to 5 days, and its flavors will continue to develop over time, making it great for leftovers. Or, you can freeze it for up to three months. I like to portion it into freezer bags in individual serving sizes and place them on a cookie sheet to freeze. Once frozen, I stack them in the freezer making for an easy individual lunch!

Nutrition