Chicken Mild White Chili
Recipe type: Soup, chili
Cuisine: Californian
Prep time: 
Cook time: 
Total time: 
Serves:: serves 8
Finally, a comfort food that's good for you!
  • 3 T Olive oil
  • 3 lbs skinless, boneless chicken breasts (4-6)
  • 2 C Shallots, chopped (about 4)
  • 2 t cloves garlic, minced
  • 4 lbs Swanson Chicken broth, Unsalted (8 cups)
  • 6 (15 ounce) cans White chili beans, rinsed and drained
  • 2 Anaheim green peppers, chopped fine, seeds removed (about ⅓ cup)
  • 2 T Dried oregano
  • 2 t Ground cumin
  • 2 pinches cayenne pepper, or to taste
  • ½ t Kosher Salt, or to taste (eliminate if using low salt broth)
  • ¼ t Freshly ground pepper
  1. Heat olive oil in a large pot over medium heat.
  2. Cook stirring shallots occasionally for 3 minutes, then add garlic and cook a minute longer in hot oil.
  3. Push shallots and garlic aside and place chicken in hot oil until the chicken is browned, in batches, 3 minutes per side.
  4. Remove the chicken to a cutting board, cut into 1-inch pieces, and return to the pot; add chicken broth, white chili beans, Anaheim chiles, oregano, cumin, and cayenne pepper.
  5. Scrape up the brown fond in bottom of pan created by cooking chicken, and stir into mixture.
  6. With a masher, smash ⅓ of the beans, to thicken, if desired.
  7. Bring the mixture to a gentle simmer and cook until the chicken is cooked through, about 20 minutes longer.
  8. Season with salt and pepper, to taste. (If you add salt earlier, it will tend to make the beans tough).
  9. Serve hot.
  10. Allow remaining chili to cool, then refrigerate tightly covered for 1 week, or freeze for up to 3 months.
Recipe by My Sweet California Life at