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White Chicken Chili

March 16, 2010

Each time I make this recipe, I remember a winter “girls night” in an old country farmhouse in East Greenwich, RI.  Unfortunately, I didn’t write down the source.  It’s from a website I can’t find now…Simple, but so good!

White Chicken Chili

1  Tbsp Olive Oil
4  Boneless/Skinless Chicken Breast Halves, cubed (I use organic breasts w/rib meat)
1  Cup Chopped Onion
2  tsp Minced Garlic
2  40z Cans Chopped Green Chiles
2  tsp Ground Cumin
1 1/2  tsp Dried Oregano
1/2  tsp Ground Cloves
1/4  tsp Ground Cayenne Pepper
2  Cans Great Northern/or other White Beans, rinsed and drained
3  14.5 oz Cans Low-Sodium Chicken Broth
Salt & Pepper to Taste
Montery Jack or Cheddar Cheese (optional, for garnish)


Heat Olive Oil over medium heat in Dutch oven or heavy pot.

Add Chicken and Onion.  Saute for 5 minutes, until chicken is no longer pink

Stir in Minced Garlic, Green Chiles, Cumin, Oregano, Cloves and Cayenne.  Saute 3 minutes to blend flavors.

Stir in Beans and Chicken Broth.  Simmer 15-20 minutes, or a little longer to reduce.

Season with Salt to taste.  Top with Cheese, if desired, before serving.  (Serves 8.)

My twists:

I use more beans than the recipe calls for, but puree a cup or two in a food processor before adding.  And, I usually add more of each spice, especially the Cayenne Pepper.

This recipe freezes well.  Enjoy!

Photos courtesy SPVeres

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