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White Chicken Chili

An easy weeknight dinner, perfect for a chilly night.

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Equipment List


  • Dutch oven or large pot
  • Colander

Ingredients


  • 2 Tbsp olive oil
  • Small onion
    - diced
  • 3 cloves garlic
    - minced
  • 1/8 c white wine
  • 4 c chicken broth
  • 2 cans Navy beans
    - rinsed and drained
  • 2 cans Great Northern beans
    - rinsed & drained
  • 2 cans diced green chiles
  • Juice of one lime
  • 1 tsp salt
  • 1 tsp cumin
  • 1/2 tsp dried oregano
  • 1/2 tsp garlic powder
  • 1/4 tsp black pepper
  • 1.25 lbs chicken breast
    - cooked & shredded
  • 1/2 c heavy cream
  • 1/2 c sour cream
  • 2 c Monterrey jack cheese
    - shredded
  • Optional toppings include additional sour cream, additional shredded cheese, avocado, cilantro, tortilla strips

Preparation Instructions


  • Cook and shred chicken
  • Shred cheese
  • Rinse & drain beans
  • Dice onion
  • Mince garlic

Cooking Instructions


  • Preheat to 137°F
  • Add 2 Tbsp olive oil to pan
  • Add Small onion to pan
  • Saute, stirring occasionally
  • Add 3 cloves garlic to pan
  • Stir ingredients
  • Saute & stir occasionally
  • Add 1/8 c white wine to pan
  • Deglaze pan
  • Add 4 c chicken broth to pan
  • Add 2 cans Navy beans and 2 cans Great Northern beans to pan
  • Add 2 cans diced green chiles to pan
  • Add Juice of one lime to pan
  • Add 1 tsp salt , 1 tsp cumin , 1/2 tsp garlic powder , 1/4 tsp black pepper and 1/2 tsp dried oregano to pan
  • Add 1.25 lbs chicken breast to pan
  • Stir ingredients
  • Continue cooking & stirring occasionally
  • Add 1/2 c heavy cream to pan
  • Add 1/2 c sour cream to pan
  • Add 2 c Monterrey jack cheese to pan
  • Stir ingredients
  • Continue cooking, stirring occasionally until fully blended
  • Remove from heat

Finishing Instructions


  • Ladle into bowls and top with additional shredded cheese, sour cream, avocado, cilantro, & tortilla strips.