Kim's White Chicken Chili Recipe

Name: Kim's White Chicken Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 boneless skinless chicken breasts; 10 baby carrots, finely diced; 2 stalks celery, finely diced; 1 small onion, finely diced; ½ teaspoon pepper; ¼ teaspoon salt (optional); 2 (48 ounce) jars great northern beans; 2 teaspoons garlic; 1 -2 jalapeno, finely diced; 4 tablespoons cumin; 1 ½ teaspoons oregano; ¼ teaspoon cayenne (or more); 6 tablespoons chili powder (or more); 2 tablespoons cilantro; 32 ounces chicken broth; 49 ounces chicken broth; sour cream; shredded monterey jack cheese; cheddar cheese; home made tortilla chips; onion, finely diced; 12 corn tortillas; 1 (8 ounce) can cooking spray; salt

Servings: persons

4 boneless skinless chicken breasts
10 baby carrots, finely diced
2 stalks celery, finely diced
1 small onion, finely diced
½ teaspoon pepper
¼ teaspoon salt (optional)
2 (48 ounce) jars great northern beans
2 teaspoons garlic
1 -2 jalapeno, finely diced
4 tablespoons cumin
1 ½ teaspoons oregano
¼ teaspoon cayenne (or more)
6 tablespoons chili powder (or more)
2 tablespoons cilantro
32 ounces chicken broth
49 ounces chicken broth
sour cream
shredded monterey jack cheese
cheddar cheese
home made tortilla chips
onion, finely diced
12 corn tortillas
1 (8 ounce) can cooking spray
salt

1
Simmer chicken in 32 ounces of chicken broth, till no longer pink, on medium heat; about 7 to 10 minutes.
2
Take chicken out and set aside to cool.
3
Strain the broth in a large stock pot.
4
To this add the 49 ounces of broth.
5
Add the following ingredients:
6
Garlic, carrots, celery, jalapenos, onion, salt and pepper, cumin, oregano, cayenne, chili powder, and beans.
7
Let simmer on low heat for 5 to 6 hours.
8
Could also use a crock pot if you like.
9
Shred the chicken with a fork, and add to the pot 10 to 15 minutes before ready to serve.
10
Tortilla strips: can also use your favorite brand tortilla strips.
11
12 corn tortillas, 1 can cooking spray, salt
12
Slice the tortillas in half, and then cut them into strips.
13
Spray them with cooking spray, and bake at 375F until crispy.
14
Promptly remove from oven and add salt to season.
15
Can also season with chili powder for extra flavor.
16
Note: I like more flavor, so after a few hours i taste the chili and usually add more cumin and chili powder.
17
Serve up into bowls, and have the cheese, sour cream, onions and tortilla strips or chips on the side to let everyone add their own amounts to their liking.

1617

kcal

Calories

Fat

105

Carbs

229

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 24 ingredients. The key ingredients include: 4 boneless skinless chicken breasts, 10 baby carrots, finely diced, 2 stalks celery, finely diced, 1 small onion, finely diced, and more.

Yes, Kim's White Chicken Chili falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Kim's White Chicken Chili

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions