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white chicken chili

Meave avatar
Recipe by
Amy H.
@Meave
Detroit, MI

Fun Fact: According to The International Chili Society, chili became popular during the Gold Rush of the mid-1800s. Prospectors would combine dried beef, fat, pepper, salt and chili peppers together into stackable rectangles aka “chili bricks” that were then dumped into boiling water.

yield 8 -10
prep time 15 Min
cook time 25 Min
method Stove Top

Ingredients For white chicken chili

  • 1 Tbsp
    olive oil
  • 1
    onion, chopped
  • 3 clove
    garlic, minced
  • 4 oz
    can diced green chiles
  • 2 tsp
    ground cumin
  • 1 tsp
    mexican oregano
  • 2 can
    (14 oz.) chicken broth
  • 1
    store-bought rotisserie chicken or homemade roast chicken, skinned and shredded
  • 3 can
    white beans, drained and rinsed
  • 1 1/2 c
    half & half
  • 1 c
    shredded monterey jack cheese
  • 3
    green onions, thinly sliced (optional)
  • oyster crackers or white tortilla chips (optional)

How To Make white chicken chili

  • 1
    Heat the oil in bottom of a medium dutch oven over medium-low heat, slowly cook and stir the onion until tender. Stir in the garlic, cumin, and oregano.
  • 2
    Continue to cook and stir until mixute is tender, about 3 minutes. Pour in the chicken broth, chiles, beans and chicken. Simmer for 15 minutes.
  • 3
    Reduce heat to low add milk and stir in cheese until smooth. Serve garnished with sliced green onions and crackers or tortilla chips.
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