This white chicken chili recipe is pretty darn amazing. Made with a blend of various beans, fried chicken breasts and seasonings, this chicken chili is perfect for those who prefer the heat of their chili somewhere between mild and medium.
My friend, Bambi, is brilliant at taking seemingly non-compatible ingredients and throwing them together to create some of the most amazing dinner dishes I’ve ever had. Since I’ve been staying with her I’ve had the pleasure of experiencing dishes I’d never before imagined. So I decided to start taking photos of her food dishes and writing down the recipe as she goes.
This is the first of these recipes. As it’s for chili, it’s rather simple in comparison to some of her other dishes. However, it’s pretty amazing nonetheless. I hope you enjoy Bambi’s white chicken chili recipe as much as I do!
White Chicken Chili Recipe
1 – 1 1/2 lbs. chicken breast tenders
1 large yellow onion, coarsely chopped
5 cloves garlic, finely chopped
2 jalapenos, seeds removed/coarsely chopped
1 can diced tomatoes
1 ripe tomato, cubed
2 cups chicken broth
1 bunch cilantro, chopped
3 cans of beans (black, kidney, pinto, garbanzo, etc.)
1 teaspoon cumin powder
1 Tablespoon + 1 teaspoon chili powder
1 teaspoon salt
1/8 teaspoon white pepper
black pepper to taste
1 1/2 teaspoons seasoning salt
3 teaspoons dried oregano
1/3 Cup quinoa
Begin by sauteing the chicken breast tenders in olive oil on the stove top until cooked through. Once cooked, remove the chicken from your pan and shred the chicken using a knife and fork.
Return the chicken to the pan and stir in the garlic, onions and jalapeno. Saute the ingredients together, then add the entire contents of the pan to a large pot.
Add fresh and canned tomatoes, chicken broth, cilantro and beans to the pot with the chicken. We used a combination of beans so be sure to choose your favorites. (Bambi likes to add a can of garbanzo beans to her chili for extra texture.)
Now add the cumin powder, chili powder, salt, pepper, seasoning salt and oregano. Stir the ingredients into the pot of chili and allow to simmer for ten minutes.
Finally, add the quinoa to the pot of chili both for added texture and to soak up the excess liquid. Allow to simmer an additional 30-40 minutes and your white chicken chili is ready to eat!
You can download and print this white chicken chili recipe here in PDF format (as pictured below.)
You can discover more drink and food recipes at Soap Deli News here. Or follow my Recipes Pinterest board for more great recipe ideas.
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