Uploaded October 2018 | Updated September 2026, 2 weeks ago
White Chicken Chili
(Made in a 12” Camp Oven)
Ingredients:
1 tbsp. olive oil
2 lbs. boneless skinless chicken breast, diced into 1” cubes
1 onion, diced
3 cloves garlic, grated
1 tsp. salt
1 tsp. ground cumin
½ tsp. chili powder
1/8 tsp. cloves, ground
1/8 tsp. cayenne pepper (optional)
4 cans (15.5 oz. ea.) great northern beans, drained & rinsed
28 oz. low sodium chicken broth
2 cups sweet white corn (frozen)
1 can (7 oz.) green chiles, diced
1 lime
¾ cup monterey jack cheese, shredded (optional)
Directions:
1. Heat oil in the 12”camp oven over medium heat. Add chicken & onion. Cook until chicken is no longer pink. (Approx. 5 -7 minutes)
2. Add garlic and spices. Continue to cook for 1 -2 minutes. Add beans & stock. Stir and simmer for 25 minutes. Add corn & green chiles. Continue to simmer for 5 minutes.
3. Remove from heat and squeeze lime into chili. If desired, top with shredded cheese. Enjoy!!! (Serves 12)
White Chicken Chili
(Made in a 12” Camp Oven)
Ingredients:
1 tbsp. olive oil
2 lbs. boneless skinless chicken breast, diced into 1” cubes
1 onion, diced
3 cloves garlic, grated
1 tsp. salt
1 tsp. ground cumin
½ tsp. chili powder
1/8 tsp. cloves, ground
1/8 tsp. cayenne pepper (optional)
4 cans (15.5 oz. ea.) great northern beans, drained & rinsed
28 oz. low sodium chicken broth
2 cups sweet white corn (frozen)
1 can (7 oz.) green chiles, diced
1 lime
¾ cup monterey jack cheese, shredded (optional)
Directions:
1. Heat oil in the 12”camp oven over medium heat. Add chicken & onion. Cook until chicken is no longer pink. (Approx. 5 -7 minutes)
2. Add garlic and spices. Continue to cook for 1 -2 minutes. Add beans & stock. Stir and simmer for 25 minutes. Add corn & green chiles. Continue to simmer for 5 minutes.
3. Remove from heat and squeeze lime into chili. If desired, top with shredded cheese. Enjoy!!! (Serves 12)
