Good morning, friends! You guys are probably sick of seeing soups and chili on all my Instastories, but it’s finally cold outside and it’s something my entire family will eat with no complaints. Warning…for the month of November and December, I’ll probably be sharing a lot of soups and chili recipes with y’all.
I’ve made several different versions of white chicken chili over the years, but this one may just be the easiest and best recipe I’ve tried yet! The only thing that I did differently was add in a can of corn because my kids love corn and I knew it would look more enticing to them to add it in 🙂
For toppings I used chopped avocados, fresh grated jack cheese, and Tostitos tortilla chips with a hint of jalapeno.
And because I get asked about my pot and my bowls quite often, I’ve included them below so you can shop them if you wanted to try them out.
- 4 skinless, boneless chicken breasts
- 4 cups chicken stock
- 1 clove garlic, minced
- 1 medium onion, diced
- 1 (15-ounce) can white beans, drained
- 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
- Add chicken to a 4-quart, heavy bottomed Dutch oven or stockpot over medium heat. Add chicken stock and cook until tender, about 15 minutes. Shred chicken with two forks and then add back to the liquid.
- 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.
- Simmer over low heat for about 5 minutes. Remove from heat and serve.
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