White Chicken Chili

5 from 1 vote

Warm up with this flavorful, hearty white chicken chili recipe. Made with chicken, white beans, and flavorful spices, this dish is perfect for a cozy night.

Adapted from The Pioneer Woman

Cook Time2 45

Total Time2 45

Course: Soups & Stews

Cuisine: American

Servings: servings

Calories: 514kcal

Author: Cassie Johnston

Ingredients

1 whole chicken
10 cups water
1 large onion diced
6 cloves garlic minced
2 cans diced mild green chiles
1 jalapeño diced, seeds and membranes removed
1 pound dried Great Northern or Navy beans
3 tablespoons ground cumin
1 tablespoon chili powder
14 ounce can whole fat coconut milk OR 2 cups whole cow's milk
Salt and pepper to taste
Shredded cilantro and tortilla chips for serving

Instructions

Place 1 whole chicken in a large Dutch oven or soup pot, cover with 10 cups water, bring to a boil over medium-high heat, and boil until chicken is cooked through, about 25 minutes.
Remove chicken from the water, and let cool to touch. Once cool, remove meat from the bones and shred.
Meanwhile, add 1 large onion, 6 cloves garlic, 2 cans diced mild green chiles, 1 jalapeño, 1 pound dried Great Northern or Navy beans, 3 tablespoons ground cumin, and 1 tablespoon chili powder to the chicken cooking water.
Bring to a boil over high heat, reduce heat and simmer for about 90 minutes, or until the beans are tender.
With 20 minutes left in the bean cooking time, add in the shredded chicken, 14 ounce can whole fat coconut milk OR 2 cups whole cow's milk, Salt and pepper. Serve topped with Shredded cilantro and tortilla chips

Nutrition