Hi friends,

Looking for a warm and cozy meal on a crisp Fall evening? Try this tasty White Chicken Chili. It’s super simple to make – just add a side salad and some cornbread for a perfect Fall dinner.

A sweet friend gave me this recipe years ago and it’s one that we eat often during the Fall and Winter months. 

White Chicken Chili

• 1 lb chicken breasts (or you can use ground turkey)
• 1-1/4 cups chopped onion
• 4 oz. can diced mild chiles
• 1 teaspoon ground cumin
• 1/2 teaspoon oregano
• 1/4 teaspoon cayenne pepper
• 1 cup chicken broth
• 2 (15 oz.) cans Great Northern beans
• 10 oz. can diced tomatoes with green chiles
• 1/4 cup dried parsley (Sometimes I leave this out and it’s just as good!)
• garlic salt to taste

Boil chicken until done and shred (or brown ground turkey). Mix together with onions, green chiles, cumin, oregano, and cayenne pepper. Place in a Dutch oven. Add chicken broth, Great Northern Beans, tomatoes, parsley, and garlic salt. Bring to a boil. Reduce heat and simmer for 1 hour. Serve with your favorite cheese sprinkled on top.

You can also place the cooked chicken with the rest of the ingredients in a slow cooker and cook on low for 2-4 hours.

This freezes well so go ahead and make a double batch and freeze half for a quick meal on a busy night!

Thanks for stopping by,

Anita