Best White Chicken Chili recipe

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Ingredients

1 tablespoon olive oil
1 pound chicken breast, cut into bite-sized pieces
1 medium onion, chopped
2 large jalapeno peppers, seeded and chopped
1 tablespoon all-purpose flour
3 (15 ounce) cans navy beans, drained
1 (10 ounce) can green enchilada sauce
1 cup chicken broth
1 teaspoon dried Mexican oregano
1 teaspoon chili powder
½ teaspoon ground cumin

Nutrition Info

390.2 calories
carbohydrate: 49.3 g
cholesterol: 48.6 mg
fat: 7.9 g
fiber: 12.2 g
protein: 31.9 g
saturatedFat: 2.6 g
servingSize: -
sodium: 1178.1 mg
sugar: 1.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat oil in a large soup pot over medium-high heat. Add chicken and cook until no longer pink, about 4 minutes. Add onion and jalapeno peppers, cook until onion is translucent, about 4 minutes. Stir in flour until incorporated.

  2. Add navy beans, enchilada sauce, chicken broth, oregano, chili powder, and cumin. Bring to a boil. Reduce heat and simmer until flavors combine, about 25 minutes.

Recipe Yield

6 servings

Recipe Note

Change things up this winter by making chili with chicken instead of beef. For a milder version, you can substitute a green bell pepper for the jalapenos. Garnish with cheese and cilantro if desired.

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