White Chicken Chili Recipe

Cooler weather is moving in! That means our appetites begin to change and we crave hearty comfort foods to keep us warm. My SIL lives in Washington state so she’s already making some delicious fall recipes, like this White Chicken Chili recipe.

We’re sharing the easy steps to make your own white chicken chili below!

White Chicken Chili Recipe

This recipe is perfect for chilly fall and winter days. We recommend serving this white chicken chili recipe in a sourdough bread bowl because everything tastes better with bread, right?

Measurements with easy to follow printable directions are at the end of the post.

Ingredients:

• Olive Oil
• Sweet Onion
• Minced Garlic
• Jalapeño Peppers
• Green Chile Peppers
• Cumin
• Dried Oregano
• Cayenne Pepper
• Chicken Broth
• Chicken Breast
• White Beans
• Monterey Jack Cheese

Related Recipes: One Pot Turkey Chili, One Pan Pork Chops and Apples, 13+ Easy Casseroles, Beet & Potato Pot Roast

White Chicken Chili Recipe Directions:

Here’s an easy way to shred chicken:

1. Add 1 cup chicken broth (or water) to instant pot, then add the 3 chicken breast
2. Close lid. Manual set to 15 mins.
3. Do a natural release for 10 mins. Drain about 3/4 of juices (be careful it’s hot)
4. You can use a hand mixer to shred the chicken right in the instant pot or remove and shred with two forks.

For the chili:

1. Heat olive oil in a large saucepan over medium heat, add onion and cook for 5 minutes or until translucent.
2. Add garlic, jalapeño, green chile peppers, cumin, oregano, and cayenne. Stir and cook for another 3-5 minutes until tender (do not let the ingredients burn, town down heat if necessary).
3. Add in 32 oz chicken broth, beans, and shredded chicken, stir, cover with lid and let simmer on low for 1 hour, stirring occasionally. Depending on time, you can let this simmer less or more than an hour, either way, it will be a warm hearty chili.
4. Remove from heat and slowly stir in shredded Monterey Jack cheese.
5. Serve and enjoy!

Tip: My SIL swears by cooking this over stovetop versus a crockpot. She said this just tastes better via stovetop.

Print the recipe below!

5 from 3 votes

Print

White Chicken Chili

This hearty homecooked meal is great for cooler weather. Your family will love it!

Course Main Course

Cuisine American

Keyword chicken dinner, chili

Prep Time 30 minutes

Cook Time 1 hour 10 minutes

Total Time 1 hour 40 minutes

Servings 6 people

Author My Boys and Their Toys

Ingredients

1 TBSP Olive Oil, 1 Sweet Yellow Onion, diced, 4-5 Garlic Cloves, minced, 1 (4 oz) can diced Jalapeño Peppers, 1 (7 oz) can diced Green Chile Peppers (mild), 1 TBSP Cumin, 2 Tsp Dried Oregano, 1/2 Tsp Cayenne Pepper, 1 (32 oz) container Chicken Broth, 1 C Chicken Broth or water to shred chicken, 3 skinless boneless Chicken Breast, shredded, 4 (15.5 oz) cans White Beans, 3 C Shredded Monterey Jack Cheese

Instructions

Here’s an easy way to shred chicken: Add 1 cup chicken broth (or water) to instant pot, then add the 3 chicken breast Close lid. Manual set to 15 mins. Do a natural release for 10 mins. Drain about 3/4 of juices (be careful it’s hot) You can use a hand mixer to shred the chicken right in the instant pot or remove and shred with two forks.

For the chili: Heat olive oil in a large saucepan over medium heat, add onion and cook for 5 minutes or until translucent. Add garlic, jalapeño, green chile peppers, cumin, oregano, and cayenne. Stir and cook for another 3-5 minutes until tender (do not let the ingredients burn, town down heat if necessary). Add in 32 oz chicken broth, beans, and shredded chicken, stir, cover with lid and let simmer on low for 1 hour, stirring occasionally. Depending on time, you can let this simmer less or more than an hour, either way, it will be a warm hearty chili. Remove from heat and slowly stir in shredded Monterey Jack cheese. Serve and enjoy!

Recipe Notes

Tip: My SIL swears by cooking this over stovetop versus a crockpot. She said this just tastes better via stovetop.

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