Tuesday, September 17, 2013

Tasty Tuesday White Chicken Chili!

Here it is, as promised! I first posted this recipe in January 2009. Still tasty after all those years…

White Chicken Chili

4 cups water
4 tsp instant chicken broth                                   
2 cans Great Northern Beans
2 boneless, skinless chicken breast halves
3 tsp ground cumin
1/4 tsp ground cloves
1/2 tsp red pepper flakes
1 cup chopped sweet pepper
3 cloves chopped garlic
1 large onion
2 tbsp olive oil
1/2 tsp ground cayenne
1 cup uncooked pasta shells or macaroni
1/2 cup sour cream (or plain Greek yogurt)
2 cups grated Monterey Jack cheese

In a large soup pot, sauté onions in olive oil until soft. Add remaining ingredients except for sour cream, pasta, and cheese. Put chicken breasts in whole. Bring to a boil and then cover and reduce to simmer for about an hour until chicken is tender. Remove chicken and shred it using two forks. Return chicken to pot and add pasta. Cook for another fifteen minutes. Add the cheese and stir until it melts. Then add the sour cream or yogurt, stir, serve, and enjoy! If you like, you can add only one cup of cheese to the pot and top each serving with a dollop of sour cream, more grated cheese, and a sprinkling of chives to make it look pretty, but I usually don't bother. I just throw it all in there and chow down!


  1. It sounds good. And that's a lot of ingredients. Can we substitute 4 cups Chicken broth.

  2. I'll have to try this version! Mine has chicken, onion, a can of chopped green chiles, and cannellini (white kidney beans).