White Chicken Chili is my husband’s favorite kind of chili (Tex-Mex Chili and Veggie Chili are 2 that I’ve previously posted). This recipe is ideal for this time of the year . It can easily be made on a weeknight, particularly if you cook the chicken ahead of time. If you like more heat, add more jalapenos and cayenne pepper. This recipe serves 4-5 people and can be doubled for larger groups.
White Chicken Chili
2 Tbsp. olive oil
1 large yellow onion, chopped
2 large cloves of garlic, minced
2 chicken breasts, cooked and cubed
1 small can chopped green chiles
1 Tbsp. fresh or canned diced jalapenos (plus more for topping)
1 tsp. oregano
1 1/2 tsp. ground cumin
1 can Great Northern beans
1 can chicken broth
1/4 tsp. cayenne pepper
1/4 tsp. Kosher salt
1 cup shredded Monterrey Jack cheese (plus more for topping)
1/2 cup light sour cream
3-4 chopped green onions
In a Dutch oven or large saucepan, heat the olive oil over medium heat. Add the onion and garlic, stirring until translucent.
Add the chicken, green chiles, jalapeno, oregano, cumin, beans, chicken broth, cayenne, and salt. Bring to a boil; reduce heat to low and simmer, covered for 15 minutes.
Add 1 cup cheese and the sour cream. Stir until cheese is melted.
Serve garnished with additional jalapenos, cheese, and green onion.