Calhoun's White Chicken Chili Recipe

Warm, hearty, and packed with flavors, Calhoun’s White Chicken Chili is a delightful twist on the classic chili recipe. This comforting dish brings together tender hand-pulled chicken, creamy great northern beans, and a medley of aromatic spices, creating a bowl of goodness that will satisfy your cravings on any chilly day. Whether you’re hosting a gathering or simply looking to indulge in a comforting meal, this white chicken chili recipe is a guaranteed crowd-pleaser.

Preparation Time In Minutes: 30 minutes

Cooking Time In Minutes: 60 minutes

Recipe Summary:

Calhoun’s White Chicken Chili combines succulent chicken, great northern beans, and a blend of aromatic spices, all simmered to perfection in a savory chicken broth. With simple ingredients and easy-to-follow steps, this recipe is perfect for both seasoned cooks and those new to the kitchen.

Ingredients:

1 cup onions, finely diced
1 teaspoon oregano
1 tablespoon olive oil
4 cups water
4 cups chicken broth
1 teaspoon garlic powder
1 teaspoon cumin
1/2 tablespoon fresh cilantro, chopped
1/4 cup canned diced green chiles
1 lb boneless skinless chicken breasts
6 cups great northern beans, from canned
1/2 cup cornstarch
1/2 cup cold water

Instructions:

Trim all fat and cartilage from the chicken breasts, then place them on a baking pan. Bake at 325 degrees Fahrenheit for 20 – 30 minutes or until the chicken is cooked throughout. Once done, allow the chicken to cool, and then hand-pull it into small pieces. Set aside.
In a soup pot, sauté diced onions, oregano, and olive oil together. Cook for about 5 minutes until the onions become translucent and fragrant.
In a separate bowl, combine water, chicken broth, garlic powder, cumin, fresh cilantro, and canned diced green chiles. Stir well to blend the flavors.
Add the broth mixture to the sautéed onions in the soup pot. Bring the mixture to a boil, then reduce the heat and let it simmer.
Stir in the hand-pulled chicken and great northern beans. Continue to simmer, stirring occasionally, for 15 minutes to allow the flavors to meld together.
In a small bowl, blend cornstarch with cold water to create a slurry. Gradually add the slurry to the chili while stirring continuously. This will help thicken the chili to your desired consistency.
Let the chili simmer for a few more minutes until it reaches the desired thickness. Once done, remove the pot from the heat.
Garnish each serving with a sprinkle of fresh chopped cilantro, a generous amount of shredded Monterey Jack cheese, and a dollop of sour cream.