Friday, May 3, 2019

Chicken Chili


1 pound boneless skinless chicken breasts, chopped
1 medium onion, chopped
1 tablespoon olive oil
2 garlic cloves, minced
2 cans (14 ounces each) chicken broth
1 can (4 ounces) chopped green chiles
2 teaspoons ground cumin
2 teaspoons dried oregano
1-1/2 teaspoons cayenne pepper
3 cans (14-1/2 ounces each) great northern beans, drained, divided
1 cup shredded Monterey Jack cheese
Sliced jalapeno pepper, optional


In a Dutch oven over medium heat, cook chicken and onion in oil until lightly browned. Add garlic; cook 1 minute longer. Stir in the broth, chiles, cumin, oregano and cayenne; bring to a boil.
Reduce heat to low. With a potato masher, mash one can of beans until smooth. Add to saucepan. Add remaining beans to saucepan. Simmer for 20-30 minutes or until chicken is no longer pink and onion is tender.


  1. This looks so good Linda..I have made something similar to this..I will be trying this one..Thank you so much..Big Hugs to you and Gabe and Max. I hope you are all doing well..

    1. Thanks Dottie- hope you and Larry are doing well.

  2. Linda, This looks yummy. Like Dottie I have made something like this before. Mine was more soupy. This one sounds more to my liking. I copied it out, and am going to make this for sure. You post the best recipes. Most of them are just my type of food. Thanks. Also, never thought of mashing the beans, might be really good. I loved refried beans, so this is my thing. Yummy.

    1. Thought of you when I made this. I remember you telling me how much you liked chili chix!