White Chicken Chili

It’s a real treat to come home to a hot meal on a Monday night, especially when it’s prepared by my husband! Nick made this one with love … and lots of spice. (I’m not kidding — it’s pretty spicy, so proceed with caution!)



  • 1 lb boneless, skinless chicken, cut into small chunks
  • 1 cup chopped onion
  • 2 cans chicken broth
  • 2 cloves garlic, chopped finely
  • 2 tsp cumin seed
  • 1/2 tsp dried oregano
  • 3 – 15-oz cans white beans (great northern or cannelini), drained and rinsed
  • 1 red pepper, chopped
  • 1 green pepper, chopped
  • jalapeƱo peppers to taste
  • white pepper and black pepper to taste


  1. In a 6-quart pot (or slow cooker) combine chicken, onion, chicken broth, garlic, cumin, and oregano. Cook on low for 2 hours (or less time at a higher temperature).
  2. Add peppers and jalapeƱos and cook for 45 minutes.
  3. Add drained beans and cook for 15 minutes.
  4. Serve with shredded cheese and crusty bread.


(recipe adapted from about.com)

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