Mexican ‘White’ Chicken Chili
At a Glance
- Total
- 55 min
- Servings
- 4.00 - serving(s)
Categories
- Chili
- Main Course
- Soup
- Mexican
- Stovetop
Allergens
- Milk
Servings & Nutrition
Original recipe serves 4. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Mexican 'White' Chicken Chili brings together 1 tablespoon vegetable oil, 1 chopped onion, 4 cloves minced garlic in a practical dish for home cooking. It takes about 55 min to prepare and cook. It makes approximately 4 servings.
Hands-Free Mode Off
Equipment
Large saucepan
Ingredients
- 1 tablespoon vegetable oil
- 1 chopped onion
- 4 cloves minced garlic
- 1 (4 ounce) can diced green chili peppers
- 1 1/2 teaspoons cumin
- 1 teaspoon dried oregano
- 1 teaspoon ground cayenne pepper (use less if you think it might be too spicy)
- 2 (18 1/8 ounce) cans chicken broth
- 3 cups chopped cooked chicken breasts
- 3 (15 ounce) cans white beans
- 1 (11 ounce) can corn
- 1 (15 ounce) can diced tomatoes
- shredded monterey jack cheese, garnish
Instructions
Heat the oil in a large saucepan over medium-low heat.
Slowly cook and stir the onion until tender.
Mix in the garlic, green chili peppers, oregano, cumin, and cayenne.
Continue to cook and stir the mixture until tender, about 3 minutes.
Mix in the chicken broth, chicken, beans, corn, and tomatoes.
Bring to a boil then reduce heat and let simmer 20 minutes.
Sprinkle cheese on each serving and enjoy!
Advertisement
Reviews, cook notes, and substitutions
No member notes yet. Public visitors can read notes here once members share them.
Log in with an active membership to leave a review or share cook notes and substitutions.
