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Easy White Chicken Chili

White chicken chili is a great warming recipe for weekend gatherings.

Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 3 hours 30 minutes
Total Time 3 hours 40 minutes
Yield 8 servings

Ingredients

  • 1 onion chopped (about 1 1/2 cups)
  • 1 Tablespoon olive oil
  • 3 cups chicken broth
  • 3 15-1/2 ounces cans Great Northern beans, drained and rinsed (other white beans can be substituted like cannellini)
  • 2 cups cooked chicken shredded
  • 1 4 ounce can diced green chiles, drained
  • 1 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 3/4 teaspoon dried oregano
  • 1/8 teaspoon pepper
  • 3/4 cup sour cream
  • 1 1/2 cups shredded Monterey Jack cheese
  • optional Tabasco sauce

Instructions

  1. In a large stockpot over medium heat, sauté onions in oil until tender. Stir in remaining ingredients except sour cream and cheese.
  2. Simmer for 30 minutes, stirring frequently, until heated through. Shortly before serving, add sour cream and cheese. Stir until cheese is melted. If you like a little kick add a few shakes of Tabasco sauce.
  3. Slow Cooker Version: Sautee onion until soft and throw everything except for the sour cream and cheese in a crockpot on low for 3-4 hours. Shortly before serving, add sour cream and cheese. Stir until cheese is melted and add Tabasco sauce if desired.

Recipe Notes

adapted from Gooseberry Patch