Bob’s White Chili

Bob’s White Chili

  • Prep Time: 30 mins
  • Total Time: 1 hrs 30 mins
  • Servings: 6

    • About This Recipe

    “I don’t know who Bob is and I haven’t tried this; it was emailed to me by my SIL. Sounds good!”

    Ingredients

  • 1 1/2 lbsboneless skinless chicken breasts
  • 4cupschicken broth
  • 1 (48ounce) jars great northern beans, drained
  • 1largeonion, chopped
  • 3clovesgarlic, minced
  • 1 (3ounce) cans chopped green chilies
  • 2teaspoonsground cumin
  • 1teaspoonground oregano
  • 1/2 teaspoonsalt
  • 1/2 teaspoonfreshly ground black pepper
  • 1/4 teaspooncayenne pepper
  • 1bunchgreen onion, thinly sliced( for garnish)

    • Directions

  • Preheat oven to 325F; place chicken breasts on greased baking sheet and bake for 20 minutes.
  • Alternatively, saute chicken breasts on stovetop in a nonstick frying pan until almost cooked through; remove from heat and set aside.
  • In a large pot, pour in 1 cup of chicken broth and add onion and garlic; bring to a simmer and cook until onion starts to soften.
  • Add the chilies, stir, then add remaining broth and beans.
  • Stir in the spices.
  • Bring to a boil and add chicken pieces, cut into cubes.
  • Cover and simmer for at least 30 minutes– longer is better.
  • Taste and add more salt if necessary.
  • Serve in prewarmed bowls, garnished with sliced raw green onion.

    • Reviews

  • “This recipe was very easy to make and I didn’t put as many beans in as it called for.From now on I am going to make this chili one of my regular meals.”

  • “This is the one of the best chili recipes that I have tatsted. I doubled the batch for a football party, everyone raved over it and wanted the recipe. I served it with some shredded montery jack cheese, a dollop of sour cream, and corn muffins.”

  • “This is one of the best chili recipes I’ve ever eaten. The seasonings were perfect and the flavor was excellent, not overpowering or too hot. Since it was the first time I had ever made it, I followed the recipe exactly, and would not make any changes now. I served it with a little bit of shredded cheddar, a dollop of sour cream, and corn bread.”

  • “Since finding this recipe, it has become a winter stapel at our house. My husband really likes it and so does my family. it is definitly a keeper. Thanks for posting!”

  • “Wow! As skeptical as my family was knowing this wasn’t regular chili they loved it. Not overpowering hot, it had just a right spiciness to it. Excellent on tortillas. “

  • “This is super easy to make.I grilled my chicken breast on my George Foreman while the onions and garlic were cooking.The only trouble I had with this recipe was waiting for the simmering to finish.It smelled so good – made it hard to wait to eat it.”

  • “Delicious and a nice switch from beef chili.I have made this several times now and always get rave reviews from hubby.”

  • “I found this recipe a few years ago after hubby had some White Chicken Chili at one of our local Mexican restaurants. I’ve been making it since then and we love it. We like extra spicy food, so I often add a little extra cumin and/or cayenne pepper. Also, if I don’t have the chopped green chilies I have substituted chopped fresh jalapenos more than once. I just cook them along with the onions and garlic and it turns out fine. I also sometimes break up tortilla chips and sprinkle them on top. It’s very good, especially on cold, wintry days or when you have a cold. Nothing clears those sinuses quite like cayenne pepper and jalapenos! LOL”

  • “Comfort food at its best! I put shredded monterey jack on top and served with cornbread. It was a big hit with the whole family! Definitely a keeper! Thanks for sharing!”

  • “Family and I enjoyed this very much. To serve, I put broken tortilla chips in the bowl, added the chili and topped with shredded MJ cheese. Crazy delicious. Thanks for the post.”

  • “This was wonderful. I didn’t have the green chiles on hand but it was great without them. I did add some flour to thicken it up a little. Just my preference. Thanks for sharing!”

  • “This is very much like a recipe my grandmother once gave me that I stupidly misplaced so I was happy to find a replacement. This is great for something different than the usual red chili, but give it a shot if you’ve never tried a white chili. Delicious!”

  • “Was good but besides the pepper, doesn’t really have much flavor.”

  • “This was a HUGE hit at our house last night! The temps dropped to well below zero and my daughter had been begging me to make white chili. I came across this recipe and all three of us loved it! The only changes I made was to add some shredded Monterey Jack cheese and to cook it in the crockpot. DH told me that I should add this to our Christmas Eve soup supper menu, so it’s become an instant keeper! Thanks for posting!”

  • “Wow, what a treat.My hubby and 5 boys loved it.I added two cans of white corn with juices and topped with a little monterrey jack cheese.Delicious.Will DEFINITELY make again.”

  • “Yum! I made this recipe — sticking exactly to the recipe, with the only exception being — I used 1/2 black beans, because I did not have 48 oz of great whites. Great recipe. Next time I will use some thickener since we like a thicker chili. Definitely a recipe that we add to the rotation at our house! Next time I’m going to try it in the crockpot.”

  • “This was fabulous! I substituted ground turkey instead of chicken breasts and I added a little bit of mozzarella cheese and a tad bit of flour to thicken it a little. The flavors blended together perfectly! Better yet, it makes for even yummier leftovers! Thanks for a great recipe, definitely a keeper :)”

  • “Just what I was looking for. I substitued a store bought,pre-cooked rotisserie chicken instead of cooking my own. It turned out perfect. Very easy and yummy.”

  • “Fabulous!I prepared as instructed, and this was DELish!I got scared at the end and added a can of RoTel drained, but i know I would have Loved without.Definitely going to get this in the rotation.”

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