White Chicken Chili
This hearty homecooked meal is great for cooler weather. Your family will love it!
Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 40 minutes
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
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!
Tip: My SIL swears by cooking this over stovetop versus a crockpot. She said this just tastes better via stovetop.