You are here: Home » Recipes » White Chicken Chili White Chicken Chili Yield servings PrintEmail Ingredients White Chicken Chili1 pound chicken breast tenderloins, cut in 1 in. pieces1 large onion, chopped1/2 cup green pepper, chopped8 ounces sliced, fresh mushrooms (preferably crimini, but buttons will do)2 cups corn, frozen or fresh2 cloves garlic, finely chopped1 -- jalapeno, seeded and finely chopped1 -- 4.5 ounce can diced green chiles1 -- 15 ounce can kidney beans1 -- 8 ounce can cream style corn2 cups chicken broth2 tablespoons extra virgin olive oil1/2 cup dry white wine1 1/2 teaspoons cumin1/2 teaspoon cayenne2 tablespoons oregano1 teaspoon salt1/2 teaspoon fresh ground pepper1/2 cup cilantro, chopped (save some to garnish) -- Lime wedges (to garnish) -- Crème fraiche (to garnish) Instructions In a large pan over medium high heat, saute chicken, onions and garlic until chicken is no longer pink. Season with salt, pepper and cayenne. In a large pot (while chicken is cooking) combine rest of the ingredients over medium high heat. Bring to a boil and cover. When chicken is cooked, add to broth mixture. Simmer on medium low for 5-10 minutes. Season with salt and pepper to taste. Right before serving, add cilantro. Garnish with a dollop of crème fraiche and lime wedge. Serve with a grilled piece of ciabatta bread drizzled with olive oil for the ultimate dipping experience!