White Chicken Chili

This is a favorite at our house.  Another delicious recipe from a great friend Sarah R., we were stationed together in Texas. 

3 16oz cans Great Northern White Beans

4 C. chopped, cooked chicken breasts

1 T. Olive Oil

2 Medium onions, chopped

5 Garlic cloves, minced

2 4oz cans chopped green chilis

2 t. ground cumin

1 ½ t. dried oregano

¼ t. cayenne pepper

6 C. chicken stock or broth

3 C. grated Monterey Jack Cheese (about 12oz)

½ bag of “Mexican Cheese” for added cheesy flavor if desired


Place Chicken in heavy large saucepan. Add cold water to cover and bring to a simmer. Cook until just tender about 15 minutes. Drain and cool. Remove skin. Cut into cubes or shred in food processor.

Heat oil in same pot over medium high heat. Add onions and sauté until translucent about 10 minutes. Stir in garlic, chili’s, cumin, oregano and cayenne, sauté 2 minutes. Add undrained beans and stock and bring to a boil. Reduce heat and add chicken and cheese to chili and stir until cheese melts. Season to taste with salt and pepper. Garnish with sour cream.

Makes a crockpot full.