WHITE CHICKEN CHILI – October 15 – National Chili Month

Serves 4-6


  • 2 boneless chicken breasts
  • 1 tablespoon salt
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 medium white onion, chopped
  • 1 jalapeno, diced (optional)
  • 1 garlic clove, minced
  • 1 15 oz can cannellini beans
  • 2 15 oz can great northern beans
  • 1 teaspoon oregano
  • ½ teaspoon cumin
  • ¼ teaspoon cayenne pepper
  • 2 cups Monterey jack cheese


In a stock pot on high add 6 cups water, chicken breasts, and salt.  Cook until the chicken is done.  Remove the chicken and dice into 1-inch cubes. Using a strainer pour the water into another stock pot. Over medium heat simmer the water.  In a separate pan, over medium heat add the olive oil and butter.  When the butter has melted add the onion and jalapeno, if used.  Cook until the onion is translucent.  Add the garlic and remove from heat.  Drain the beans and add the cannellini and 1 can of the great northern beans to the broth.  In a bowl pour the other great northern beans in and using a potato masher, or fork, mash the beans then add to the broth.  Add the oregano, cumin, and cayenne pepper and turn the heat up to medium high until it has thickened, stirring regularly. After serving top with the cheese.

Tomorrow: National Liquor Day


Leave a Comment

Your email address will not be published. Required fields are marked *