White Chicken Chili


serves: 6 hearty servings
equipment: large stockpot and stove top
time: 30 minutes


  • 4 chicken breasts
  • 32oz chicken broth, unsalted
  • 3 garlic cloves, diced
  • 1 medium onion, diced
  • 1 can (15oz) great northern beans, rinsed and drained
  • 1 can (4oz) diced green chilis, not drained
  • 1 teaspoon oregano
  • 1 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • dash of salt
  • dash of pepper


  • completely cook chicken in the large stockpot on medium
    • fyi, chicken is done when the internal temperature reaches 165F
  • take the chicken out of stockpot and set aside
  • in the stockpot – add the chilis, beans, seasonings, onions, garlic
  • warm up ingredients in the stockpot over medium heat
  • add chicken broth, keep the temperature on medium
  • using 2 forks, shred the cooked chicken breasts
  • add the shredded chicken breast to stockpot
  • stir really well and bring to a boil
  • reduce temperature to low and cook for 20 minutes
  • serve while warm

p.s. goes great with saltines!

-The Martin’s Kitchen-

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