This White Chicken Chili is a perfect dish for a cold winter night. One of my personal favorites, and a simple and elegant meal that takes less than an hour to prepare.
If you want to get fancy, stop by your local bakery to pick up rustic bread, carve out the center of the round loaf and serve this delicious meal inside of a bread bowl that you create. Comfort food at its very finest!
I like to offer lots of toppings for my chili, setting out bowls of grated cheese, fresh chopped cilantro, jalapeno pepper slices, lime wedges, sour cream and avocado slices so that everyone can customize their meal.
Adapting our White Chicken Chili
- Try using a rotisserie chicken to save time and add depth to the flavor!
- Can’t find great northern beans? Cannellini, navy and pinto can be substituted.
- Skip the peppers if you prefer a more mild chili
- Serve any version of this wonderful Skinny Margarita alongside this dish
If you decide to make our White Chicken Chili, or better yet, your very own take, why not take a photo and share it with us using #waxingkararecipes on Instagram. We love seeing your photos!
White Chicken Chili
- 1 tbsp. olive oil
- 1 medium sweet onion chopped
- 2 garlic cloves minced
- 1 lb boneless skinless chicken breasts cubed
- 4 c organic chicken broth
- 1 medium jalapeño pepper
- 2 tsp. ground cumin
- 2 tsp. dried cilantro
- 1 medium poblano pepper
- Kosher salt and freshly ground black pepper
- 1/2 tsp. cayenne pepper
- 2 14 oz cans great northern beans drained, divided
- 1 tbsp. Waxing Kara Honey
- 2 limes juiced
- 1 c shredded Monterey Jack cheese
- Avocado slices
- Fresh cilantro leaves chopped
- Lime wedges
- Sour cream
- Sliced jalapeno pepper
In a Dutch oven over medium heat, saute onion in oil until lightly browned. Add garlic; cook 1 minute longer.
Add chicken cubes and brown.
Stir in the broth, chilies, cumin, dried cilantro, cayenne and kosher salt and pepper; bring to a boil.
Reduce heat to low.
With a fork, mash one can of white northern beans until smooth. Add to dutch oven to thicken the sauce.
Stir in remaining beans and lime juice.
Simmer for 20-30 minutes or until chicken is no longer pink and onion is tender.