I made this chili when we got back home from our ski weekend in Steamboat, CO. Since we spent the weekend in the cold, I felt the need to make something that would warm us up. This White Chicken Chili recipe did just that! It’s super easy to throw together after a long day of skiing or even after a day at work. Despite the most time-consuming step of shredding the chicken, this recipe can be made in under 45 minutes. In order to cut down on time, simply cut the raw chicken into small, bite size pieces and add to the chicken stock to cook. No need remove from the pot or shred. Also, this recipe is easily made in the crock pot. See the note at the bottom of the recipe for crock pot instructions.
We had a fantastic weekend in Steamboat! It was great to get away for a few days and enjoy all the great snow they have had. I wish I could say I am coming home relaxed and refreshed, however, I am exhausted! We spent 3 full days of snowboarding and my legs are feeling it! If you have never been to Steamboat, it is a beautiful resort, mountain and town. It is well-known for its champagne powder and always seems to have great snow for skinning or snowboarding. Nevertheless, it is a beautiful place to visit year-round.
- 4 Chicken Breasts
- 6 Cups Low Sodium Chicken Stock
- 1/2 Medium White Onion
- 1 Clove Garlic
- 1 15oz Can White Beans
- 1 4oz can Diced Green Chilis
- 1 tsp. Chili Powder
- 1 tsp. Salt
- 1/2 tsp. Black Pepper
- 1 tsp. Fresh Chopped Oregano
- 1/2 tsp. Cayenne Pepper
- 1/2 tsp. Corriander
- Extra chopped oregano for garnish (if desired)
- Add low sodium chicken stock to large saucepan or dutch oven. Heat over medium heat.
- Trim chicken and add to chicken stock in whole pieces. Allow it to cook, about 13-17 mins.
- While chicken is cooking, dice the onion and mince the garlic. Set aside.
- Once the chicken is cooked, remove from the pot and place on a cutting board. Shred the chicken using two forks.
- Place the chicken back in the chicken broth. Add the onion and garlic.
- Drain the white beans and add to the pot.
- Add the can of diced green chilis without draining.
- Add chili powder, salt, black pepper, oregano, cayenne pepper and corriander.
- Simmer over medium heat for about 15 minutes, stirring occasionally.
- Serve hot with added oregano for garnish.
- *Crockpot: Add all ingredients to the crockpot (yes, even the raw chicken) and cook on low for 6-8 hours. Shred the chicken with a fork before serving.
Please let me know if you enjoy this recipe!