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Published on October 01, 2019

bowl of white chicken chili

Recipe: White Chicken Chili

There's never really a bad time for chili, but when temperatures are dropping, it is a warming dish to enjoy for lunch or supper as the sun goes down. This recipe takes the classic dish for a more-nutritious spin.

White Chicken Chili

Makes 5-6 servings of 1½ cup each

Ingredients

  • 1 pound boneless, skinless chicken breasts
  • 1 large onion, chopped (about 1½ cups)
  • 3 cloves garlic, finely chopped (3 teaspoons chopped)
  • 1 32-ounce carton of low-sodium chicken stock
  • 2 15-ounce cans cannelloni beans, drained
  • 2 4-ounce cans chopped green chilies, drained
  • 1½ teaspoons ground cumin
  • 1 teaspoon leaf oregano
  • ½ teaspoon ground coriander
  • ½ teaspoon salt
  • ¼ teaspoon cayenne pepper (adjust as desired for your heat preference)

Directions, slow-cooker method

  1. Place whole chicken breasts, onions, garlic, chicken stock, drained beans, drained green chiles, cumin, oregano, coriander, salt and cayenne pepper in slow cooker.
  2. Cook on low 6-8 hours.
  3. Shred chicken prior to serving.

Directions, stove-top method

  1. In a large pan, heat 1 tablespoon oil over medium-high heat.
  2. Add chicken, cut up into bite-size pieces, onions, garlic; cook and stir until chicken is thoroughly cooked.
  3. Stir in remaining ingredients.
  4. Heat to boiling. Reduce heat to low; simmer 30 minutes to 1 hour until meat is tender and for flavors to blend, stirring occasionally.
  5. You can freeze extra in freezer bags, and then date label it for a future delicious and hearty lunch.

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