Best White Chicken Chili

Make a lighter version of chili with chicken breast and navy beans instead of beef and kidney beans. Garnish with cheese and cilantro, if desired.

• Preparation Time: 15 mins
• Cooking Time: 40 mins
• Total Time: 55 mins
• Calories: 390 Calories

Ingredients

• 1 tablespoon all-purpose flour
• 1 tablespoon olive oil
• 1 cup chicken broth
• 1 teaspoon chili powder
• 1 medium onion, chopped
• 1 teaspoon dried Mexican oregano
• 2 large jalapeno peppers, seeded and chopped
• 3 (15 ounce) cans navy beans, drained
• 1 pound chicken breast, cut into bite-sized pieces
• 1 (10 ounce) can green enchilada sauce
• 0.5 teaspoon ground cumin

Recipe Instructions

Step 1

Add navy beans, enchilada sauce, chicken broth, oregano, chili powder, and cumin. Bring to a boil. Reduce heat and simmer until flavors combine, about 25 minutes.

Step 2

Heat oil in a large pot over medium-high heat. Add chicken and cook until no longer pink, about 4 minutes. Add onion and jalapeño. Cook until onion is translucent, about 4 minutes. Stir in flour until incorporated.