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White Bean Chicken Chili

5 from 4 votes
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 5 servings

Ingredients
  

  • 2 cups canned Great Northern Beans
  • 3 whole chicken breasts
  • 2 tbs olive oil
  • 2 cups diced onions
  • 2 cloves of garlic, minced
  • 2 4oz cans of chopped chilis
  • 3 cups chicken broth
  • 1 seeded and minced Serrano or jalepeno
  • 2 tsp cumin
  • 1.5 tsp oregano
  • 1.4 tsp cloves
  • 1/4 tsp cayenne
  • 2 cups Monterrey jack (and more to top)

Instructions
 

  • Put chicken breasts in a large skillet, cover with 3 1/2 cups water, bring to a boil, cover, and simmer 30 minutes.
  • Remove chicken from the pan, reserving the liquid, let cool, and shred the meat.
  • In the same pot, heat the oil over medium heat. Add the onion and cook for 10 minutes.
  • Add the garlic, chiles, cumin, oregano, cloves, and cayenne and cook 2 more minutes.
  • Add the beans, broth and reserved chicken cooking liquid. Bring to a boil, cover, and simmer, stirring occasionally.
  • Before serving, add shredded chicken and cheese. Top with additional cheese.
Tried this recipe?Let us know how it was!

Recipe:

White Bean Chicken Chili

This white bean chicken chili is the perfect cozy fall meal that’s high in protein from beans and chicken. This is my mom’s recipe that she would make for us anytime we came home from college or back for a holiday. Even better the next day and required to be served with cornbread.

White Bean Chicken Chili

5 from 4 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 5 servings

Ingredients
  

  • 2 cups canned Great Northern Beans
  • 3 whole chicken breasts
  • 2 tbs olive oil
  • 2 cups diced onions
  • 2 cloves of garlic, minced
  • 2 4oz cans of chopped chilis
  • 3 cups chicken broth
  • 1 seeded and minced Serrano or jalepeno
  • 2 tsp cumin
  • 1.5 tsp oregano
  • 1.4 tsp cloves
  • 1/4 tsp cayenne
  • 2 cups Monterrey jack (and more to top)

Instructions
 

  • Put chicken breasts in a large skillet, cover with 3 1/2 cups water, bring to a boil, cover, and simmer 30 minutes.
  • Remove chicken from the pan, reserving the liquid, let cool, and shred the meat.
  • In the same pot, heat the oil over medium heat. Add the onion and cook for 10 minutes.
  • Add the garlic, chiles, cumin, oregano, cloves, and cayenne and cook 2 more minutes.
  • Add the beans, broth and reserved chicken cooking liquid. Bring to a boil, cover, and simmer, stirring occasionally.
  • Before serving, add shredded chicken and cheese. Top with additional cheese.
Tried this recipe?Let us know how it was!