Top view of white chicken chili in the dutch oven topped with cheese, tomatoes, and avocado.

Dutch Oven White Chicken Chili

Dutch Oven White Chicken Chili is not only hearty and satisfying but loaded with goodies you can feel good about serving you and your family.

Top view of white chicken chili in the dutch oven topped with cheese, tomatoes, and avocado.

Dutch Oven White Chicken Chili

Dutch Oven White Chicken Chili is not only hearty and satisfying but loaded with goodies you can feel good about serving you and your family.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Soup
Cuisine: American
Keyword: White Chicken Chili
Servings: 8
Calories: 282kcal
Author: Ned Adams

Equipment

  • 5 qt. Dutch oven or larger

Ingredients

  • 3 tbsp extra virgin olive oil
  • cups sweet onion (1 large), diced; sub-yellow onion
  • 1 jalapeño minced; deseed and devein if desired to reduce heat.
  • 8 oz. green chiles (Two-4 oz cans); mild, UNDRAINED
  • 2 tsp garlic (4 plump gloves); minced
  • 32 oz. low-sodium chicken broth
  • 4 cups cooked chicken shredded or cubed; one rotisserie is perfect
  • 30 oz cannellini beans (Two-15 oz cans); drained and rinsed
  • 1 tbsp lime juice (½ a lime)
  • 1 tbsp cumin
  • 1 tsp dried oregano
  • 1 tsp salt +/-, to taste
  • 1 tsp pepper +/-, to taste
  • ½ tsp red pepper flakes
  • ¼ tsp cayenne pepper powder +/-, to taste; optional
  • cup fresh cilantro chopped

Optional Toppings for Serving

  • tomatoes diced
  • tortilla chip strips
  • avocado diced
  • black olives sliced
  • cheddar cheese shredded (sub-pepper Jack, Monterey Jack, queso fresco)
  • sour cream
  • green onions diced

Instructions

  • Over medium-high, heat the Dutch oven; once warm add the olive oil.
  • Stir in the onion, jalapeno, green chilies; sauté for about 7 minutes, or until vegetables begin to soften; stirring occasionally. 
  • Stir in the garlic; sauté for 1 to 2 minutes; stirring occasionally. 
  • Add the chicken broth, chicken, and cannellini beans (including whole beans and blended bean mixture-SEE NOTES) to the Dutch oven; mix well.
  • Add the lime juice, cumin, oregano, salt, pepper, red chili flakes, cayenne pepper; bring to a boil.
  • Allow chili to boil gently for 7 to 10 minutes. SEE NOTES
  • Stir in the cilantro; boil 1 minute.
  • Taste for seasonings and spices; make any desired adjustments.
  • Serve and garnish with any optional toppings.

Notes

Store in an airtight container for 5 to 7 days in the refrigerator or in the freezer for up to 6 months.

How to blend beans to thicken soups, stews, and chilies. 

Add one cup (8 oz) to a food processor or blender.
Add ⅛ cup of chicken broth or water; blend until smooth. The mixture should be thick.
Reserve the blended bean mixture until ready to thicken the recipe.

How to adjust the consistency of soups, stews, and chilies. 

If the liquid level looks low or you prefer your recipe to be thinner, add ¼ cup of broth or water at a time, until it reaches the desired consistency. The seasonings and spices may need to be adjusted. 
For a thicker recipe, allow the mixture to boil longer and reduce UNCOVERED until desired thickness is obtained.
Credit: Lindon CrossKick – (https://lindoncrosskick.com)

Nutrition

Calories: 282kcal | Carbohydrates: 23g | Protein: 26g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 53mg | Sodium: 707mg | Potassium: 307mg | Fiber: 7g | Sugar: 3g | Vitamin A: 165IU | Vitamin C: 8mg | Calcium: 95mg | Iron: 4mg

One Comment

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