Cha Cha's White Chicken Chili

Cha Cha's White Chicken Chili
  • PREP TIME
    15 mins
  • COOK TIME
    25 mins
  • TOTAL TIME
    40 mins
  • SERVING
    4 People
  • VIEWS
    7.3K

A creamy and comforting White Chicken Chili, bursting with southwestern flavors and tender chicken. This recipe balances a gentle warmth with rich, satisfying textures, making it perfect for a cozy night in.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    75 g
  • Cholesterol
    102 mg
  • Fiber
    17 g
  • Protein
    59 g
  • Saturated Fat
    7 g
  • Sodium
    1896 mg
  • Sugar
    5 g
  • Fat
    17 g
  • Unsaturated Fat
    0 g

DIRECTIONS

Salamander lied porpoise much over tightly circa horse taped so innocuously side crudey mightily rigorous plot life. New homes in particular are subject. All recipes created with FoodiePress have suport for Micoformats and Schema.org is a collaboration byo improve convallis.

Image Step 01
01 Step

Recipe View 0 mins Gather all ingredients.

Image Step 02
02 Step

Recipe View 8 mins Heat vegetable oil in a large saucepan or Dutch oven over medium-low heat. Add chopped onion and sauté until softened and translucent (approximately 5-8 minutes).

Image Step 03
03 Step

Recipe View 3 mins Add diced jalapeño peppers, chopped green chile peppers, crushed garlic, ground cumin, dried oregano, and ground cayenne pepper. Cook, stirring frequently, until fragrant (about 3 minutes).

Image Step 04
04 Step

Recipe View 15 mins Stir in rinsed and drained white beans, chicken broth, and chopped cooked chicken breast. Bring to a simmer, then reduce heat and simmer for 15 minutes, stirring occasionally, to allow the flavors to meld.

Image Step 05
05 Step

Recipe View 2 mins Remove from heat. Slowly stir in shredded Monterey Jack cheese until completely melted and the chili is creamy.

Image Step 06
06 Step

Recipe View Serve warm. Garnish with extra cheese, a dollop of sour cream, or fresh cilantro, if desired. Enjoy!

For a thicker chili, mash about 1 cup of the white beans before adding them to the pot.
Adjust the amount of cayenne pepper to control the spiciness level.
Shredded cheddar cheese or a Mexican cheese blend can be substituted for Monterey Jack.
To make this chili in a slow cooker, combine all ingredients (except the cheese) in the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours. Stir in cheese just before serving.

Josefina Von

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.7/ 5 ( 2.4K Ratings)
Total Reviews: (4)
  • Mara Bernier

    I added a squeeze of lime juice at the end for a little extra zing. Delicious!

  • Allene Wisozk

    Making this in the slow cooker was a game changer. So convenient!

  • Hosea Rohan

    This chili was a hit! My family loved it, and it was so easy to make.

  • Alisha Walsh

    I found it a little too spicy for my kids, so I reduced the cayenne pepper. It was perfect after that!

LEAVE A REVIEW

Please Rate