White Chicken Chili

White Chicken Chili

My girlie and I pulled out a large soup pot today and started adding ingredients. She wrote down what we added. This was a hit with the family. Note: this recipe makes a BIG pot of soup! My people eat quite a bit these days!


2 tablespoons sunflower oil

Trader Joe’s 2.5 pound bag chicken tenderloins, defrosted and cut into 1-inch pieces

2 onions, chopped

3 cloves garlic, minced

1-1/2 teaspoons dried oregano flakes

2-1/2 teaspoons ground cumin

1-1/2-2-1/2 teaspoons kosher salt (to taste)

1/2 teaspoon black pepper

27 oz. can green chilies, chopped

2- 15 oz. cans great northern beans, undrained

2-15 oz. cans white kidney beans, drained and rinsed

32 oz. (1 qt.) chicken stock

Toppings: cheddar cheese & sour cream

Heat oil in a large soup pot on medium high heat. Add cut up chicken tenderloins, chopped onion and minced garlic. Cook until chicken is done and onions are tender.

Add herbs and seasonings. Stir.

Add in beans, chilies, and chicken stock.

Heat to almost boil. Reduce heat and simmer for about 30 minutes. Top with grated cheddar cheese and sour cream. Serve with tortillas. My current favorite corn tortillas are La Tortilla Factory White Corn Tortillas and the Green Chili Tortillas. So good!

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Eva Rosenberg

Eva Rosenberg

Welcome to Eva's Kitchen where I share my adventures in cooking. My creations may not always turn out Pinterest perfect, but I usually end up with a funny picture or an interesting meal. Thanks for stopping by!


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