Scott Harvey Wines

White Chicken Chili

White Chicken Chili
Recipe Date:
October 1, 2019
Serving Size:
Cook Time:
Imperial (US)
  • 1 lb boneless skinless chicken breasts, chopped
  • 1 medium onion, chopped
  • 1 tbsp olive oil
  • 2 garlic cloves
  • 2 cans of chicken broth
  • 1 can of chopped green chiles
  • 2 tsps ground cumin
  • 2 tsps dired oregano
  • 1 1/2 tsps cayenne pepper
  • 3 cans great northern beans, drained, divided
  • 1 cup shredded Monterey Jack cheese
  • 1 sliced jalapeno pepper, optional
  • In a Dutch oven over medium heat, cook chicken and onion in oil until lightly browned. Add garlic; cook 1 minute longer. Stir in the broth, chiles, cumin, oregano and cayenne; bring to a boil.
  • Reduce heat to low. With a potato masher, mash one can of beans until smooth. Add to saucepan. Add remaining beans to saucepan. Simmer for 20-30 minutes or until chicken is no longer pink and onion is tender.
  • Top each serving with cheese and, if desired, jalapeno pepper.
  • Freeze option: Freeze cooled chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth or water if necessary.

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