Chicken White Bean Chili

I begged the chef for the white chili recipe…

Chili that lingers in your brain for 25+ years had to have been pretty good!  All I can remember is a steamy bowl of thick, cream-colored chicken chili that was not at all like the red style chili I grew up with.  It was after college in Lancaster, PA and I was with my friends Kim and Burke. We think it may have been at this American Bar and Grill, although I’m really not sure.   All I can remember is sitting at the bar with cold beer, good friends and a delicious bowl of this white chili!! YUM!  It was so good, I remember going back for it a few times and asking for the recipe each time.  Finally, they relented and shared it with me!  WooHoo!  It was written in restaurant quantities with #10 cans of this and that…My sister and I tweaked the recipe early on and I have since worked on it some more.  I like my chicken chili a little more “brothy” with green chilies added.  It’s fun to put out lots of topping options so everyone can customize their bowl.  Mmmm…would be great at a party in a slow-cooker with self-serve toppings!  Enjoy!!

Inspired by White Chili recipe from American Bar & Grill

Chicken White Bean Chili: Step-by-Step Photos:

Cook chicken breasts, remove from pan and allow to cool.

Add onion, celery and jalapeño to pan

Add green chilies

chicken broth…

Cumin and oregano join the party!

Beans!

Shred the chicken into bite sized pieces

Simmer & Taste

Toppings! I added shredded jack cheese, cilantro, squeeze of lime and pickled red onions…

Print Recipe

Chicken White Bean Chili

 I like my chicken chili a little more "brothy" with green chilies added.  It's fun to put out lots of topping options so everyone can customize their bowl.  Mmmm...would be great at a party in a slow-cooker with self-serve toppings!  Enjoy!!

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Servings

6-8

Ingredients

• 1 1/2 pounds boneless skinless chicken breasts (or 3 cups shredded leftover chicken)
• 1/2 teaspoon kosher salt
• 1/4 teaspoon pepper
• 2 tablespoons oil
• 1 cup diced onion
• 1 cup diced celery
• 1 jalapeno seeded, finely chopped
• 1 (7-ounce) can green chilies
• 1 teaspoon minced garlic
• 1/2 teaspoon cumin
• 1 teaspoon oregano
• 48 ounces low-sodium chicken broth
• 2 (15.5 ounce) cans cannellini beans drained and rinsed
• 2 tablespoons minced fresh cilantro or parsley

Topping Options:

• shredded monterey jack cheese
• cilantro
• lime wedges
• pickled red onions
• tortilla chips

Servings 6-8 Ingredients 1 1/2 pounds boneless skinless chicken breasts (or 3 cups shredded leftover chicken) 1/2 teaspoon kosher salt 1/4 teaspoon pepper 2 tablespoons oil 1 cup diced onion 1 cup diced celery 1 jalapeno seeded, finely chopped 1 (7-ounce) can green chilies 1 teaspoon minced garlic 1/2 teaspoon cumin 1 teaspoon oregano 48 ounces low-sodium chicken broth 2 (15.5 ounce) cans cannellini beans drained and rinsed 2 tablespoons minced fresh cilantro or parsley Topping Options: shredded monterey jack cheese cilantro lime wedges pickled red onions tortilla chips

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Instructions

1. Heat large pot (5-6  quart) over medium heat.
2. Sprinkle chicken with salt and pepper.
3. Add 1-tablespoon oil to pot and brown chicken on both sides, reduce heat and cook for about 15 minutes or until cooked through.
4. Remove to plate and tent with foil.
5. In same pot add 1-tablespoon oil, onions, celery and jalapeño. Cook for 5 minutes, stirring frequently or until beginning to soften.
6. Add garlic, chilies, cumin and oregano and cook, stirring frequently for another minute.
7. Add broth and bring to simmer.
8. Shred chicken.
9. Add beans and chicken and maintain low simmer, uncovered, for 20-30 minutes.
10. Stir in cilantro or parsley.