White Chicken Chili


I love White Chicken Chili, but I am very picky about it. Most of the WCC i’ve tried are bland and too brothy. But I have finally found my holy grail white chicken chili recipe. The chili itself is dense, creamy, and packed with flavor. I am usually hesitant about cumin (because I usually add too much) but in this recipe, it just works. Watch my video below and let me know what you think!


Recipe for White Chicken Chili

1 pound Navy Beans (Soaked overnight)
1 1/2 pounds boneless, skinless chicken breasts
1 quart chicken stock
canola oil
2 white onions, chopped
2 cans green chilies
4 garlic cloves, minced
2 teaspoons cumin powder
1/4 teaspoon cayenne
2 cups Monterey Jack Cheese, shredded
1 jalapeno, sliced
sour cream, for serving
lime wedges, for serving
green onions, for serving


Rinse your soaked beans and place them in a stockpot and add enough water to cover by a few inches. Cook for about 1 hour. Meanwhile, place chicken in another pan and cover with chicken stock and bring to a simmer and poach for about 20 minutes, or until chicken is opaque throughout. Take out the chicken, and onced cooled shred the chicken. Bring the stock up to a boil and reduce to 2 1/2 cups (about 10 minutes). Next, heat oil in a large pan and add onions and cook for about 4 minutes or until onions are translucent then add garlic and cook for another minute. Next add the green chilies, cumin, cayenne and cook for 3 minutes. Then add the shredded chicken, cheese and stock and cook for 10 minutes. Serve with sour cream, jalapenos, limes and green onions!


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