White Chicken Chili

An alternative to your typical red chili for a fall football meal
Print Recipe
Prep Time 15 mins
Cook Time 1 hr
Course Main Course
Servings 8 servings (2 cups)

Ingredients
  

  • 2 Tbsp olive oil
  • 1-2 red onions
  • 1 bunch celery
  • 6 cloves garlic, minced
  • 2 lbs chicken breast
  • 2 Tbsp oregano
  • 1 Tbsp white pepper
  • salt to taste
  • 2 cans Great Northern Beans
  • 1 7 oz can chopped green chiles (or 2 smaller cans)
  • 8 cups chicken broth

Optional:

  • 1 can Great Northern Beans

Instructions
 

  • Heat the oil in a stockpot over medium heat
  • Dice the onions and toss in the pot
  • Cut the celery into pieces approx the size of the onions, splitting the ribs if necessary. Toss into the pot.
  • Add minced garlic and stir.
  • Sweat the onions and celery with a sprinkle of salt over low-medium heat for about 10 minutes. Stir occasionally.
  • Trim and cut the chicken into bite size pieces. Toss into the pot and stir occasionally. Cook until there is no pink in the chicken.
  • Add the oregano and pepper. Salt if desired, remember the broth has a lot of salt!
  • Add canned chiles (do not drain first) and stir.
  • Drain and rinse 2 cans of the beans. Add the beans to the pot.
  • Add the broth and reduce heat to medium-low and bring to simmer. Heat through and serve.

Optional (to thicken chili):

  • Drain and rinse a third can of beans.
  • Puree beans with some of the cooking broth. I use an immersion blender, but a blender or food processor could be used.
  • Add puree to pot and bring to a simmer. Serve!
Keyword Chicken, Chili, Soup