White Chicken Chili

  • 1 1/4 Pounds Boneless, Skinless Chicken Breasts, cut into 1-inch cubes
  • 1 Green Bell Pepper, diced
  • 2 Tablespoons Olive Oil
  • 1 Medium Jalapeno Pepper, Minced
  • 1 small Carrot, chopped
  • 2 teaspoons ADAMS Reserve Minced Garlic
  • 3 Tablespoons All Purpose Flour
  • 1/2 Teaspoon ADAMS Reserve Mediterranean Oregano
  • 1/2 teaspoon ADAMS Reserve Ground Turkish Cumin
  • 1/4 teaspoon ADAMS Reserve San Francisco Bay Sea Salt, to taste
  • 1/4 teaspoon ADAMS Reserve Table Ground Montok White Pepper
  • 1 14 ounce can Chicken Broth
  • 2 15 ounce cans Navy Beans, undrained
  • 1/4 Cup fresh Cilantro, chopped
In a large stockpot, saute chicken in oil over medium heat until lightly browned. Add jalapeno pepper, onion, bell pepper, carrot and garlic. Cook for 3 to 5 minutes, or until vegetables soften. Stir in flour, oregano, cumin, salt and white pepper. Continue cooking for 1 minute. Stir in chicken broth. Cover and simmer for 20 minutes. Stir in beans and cilantro. Garnish with grated cheese when serving, if desired.

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white chicken chili

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