Monday, February 25, 2013

White Chicken Chili

Play with the seasonings as you like.  If you like it spicier add more chilies and/or cayenne.  If I were making fajitas I would add lime juice and onion powder so it's nearly the same chicken meat and you could use the same here

White Chicken Chili

olive oil
1 pound boneless skinless chicken breasts
1-1/2 t cumin
couple dashes dried red pepper (cayenne) (more as you like)
1/2 t salt
1/4 t pepper
1/2 cup diced onion
2 - 15 ounce cans Great Northern beans (white), undrained
2 cups chicken broth
4 ounce can green chilies, undrained
up to 1/2 cup sour cream

In a medium bowl add about 1/2 Tablespoon of olive oil, seasonings, and chicken.  Turn to mix and coat. For best flavor grill chicken. Cut into nice size chunks.

Meanwhile, cook onions in a little bit of olive oil until soft.  Add broth and beans.
Stir in chunked chicken and cook for 20 minutes.  This will soften the beans a bit more and thicken your soup. 
 Stir in sour cream.
To serve, top with tortilla strips and more sour cream if you like.  


  1. Hi Jenny, We like our chili spicy and I like your recipe with chicken. It sounds delicious. Thanks for sharing on Foodie Friends Friday.

    See you soon!

    1. It's a nice change from the typical tomato based chili.

  2. G'day Jenny! I have never had white chilli, true!
    Based on your step by step photos, I might have to put this on my list to do!
    Cheers! Joanne
    Viewed as part of Food Friends Friday Chili Party