November 05, 2014

White Chicken Chili Recipe

This is the easiest chili recipe I've ever made and one of the most delicious.  I was surprised how much flavor it had because it really is so simple.  But it is packed with flavor thanks to a cornucopia of spices.

Chicken Chili | ©
Serves: 6-8

  • 4 skinless, boneless chicken breasts
  • 4 cups chicken stock
  • 1 clove garlic, minced
  • 1 medium onion, diced
  • 1 (15-ounce) can white beans, with liquids from beans
  • 1 (4-ounce) can diced green chilis, with liquids from chilis
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • ½ teaspoon chili powder
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon chopped fresh oregano
  1. Add chicken to a 4-quart, heavy bottomed Dutch oven or stockpot. Add chicken stock and cook until tender, about 15 minutes. Shred chicken with two forks and then add back to the liquid.
  2. Add garlic and onion to stockpot, white beans, green chilis, dried oregano, cumin, chili powder, salt, pepper, and chopped fresh oregano. Stir until well-combined. Taste for flavor and adjust to your preference.
  3. Simmer over low heat for about 5 minutes. Remove from heat and serve.
I just added a dollop of sour cream to each cup and a few dashes of hot sauce and it was the perfect light but delicious soup for a crisp fall lunch or dinner.

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