For many, this white chicken chili recipe is the quintessential Randall Beans recipe. Maybe it’s your favorite supper from cold winter nights with Grandma or tailgating in the fall–it doesn’t matter where you had it, all that matters is how delicious it is.
White chili swaps lean chicken breasts for ground beef and light great northern white beans for kidney beans. Instead of being simmered in a tomato-based broth, it’s all about chicken broth and light, fresh flavors like oregano, jalapenos and garlic. If you like a spicier chili, leave the ribs and seeds in the jalapeno; leave them out for a milder flavor.
Of course this chili is delicious on its own, but why not create a toppings bar for your family? Set out bowls of salsa, diced tomatoes, shredded cheese, sour cream, diced avocado, raw onions, cilantro–the sky’s the limit, and everyone gets to top their bowl exactly the way they like it.
Whether you want a comforting meal on a cold night or a delicious weeknight meal, you won’t regret trying this white chicken chili.
- 2 pounds boneless, skinless chicken breasts
- 5 tablespoons olive oil
- 2 cups chopped onions
- 4 cloves garlic, minced
- 1 tablespoon cumin
- 1/4 teaspoon cayenne pepper, or to taste
- 1 teaspoon oregano
- 1 teaspoon salt, or to taste
- 2 jalapeno peppers, seeded and minced (fresh or canned)
- 2 cups canned chicken broth
- 1 24-ounce jar Randall Great Northern Beans, drained and rinsed
- 2 cups shredded white cheddar cheese
- Sour cream
- Tomato salsa
- Chopped fresh cilantro
Wash and trim the chicken breasts. Cut, crosswise into small strips. Heat 3 tablespoons of the olive oil in a heavy pot. Sauté the chicken, stirring over high heat just until cooked through, about 5 minutes. Remove with a slotted spoon to a side dish.
Add the remaining oil to the pot and sauté the onions, garlic, cumin, and cayenne, stirring for 5 minutes. Stir in the oregano, salt, jalapeno peppers, chicken broth, and Randall Beans. Bring to a boil and cook for 15 minutes. Stir in the cheese, stirring until melted. Return chicken to the pot and cook for 5 minutes.
Serve topped with a dollop each of sour cream and salsa and a sprinkling of chopped cilantro.
Makes 8 to 10 servings.