Good Morning America Recipes

White Bean & Chicken Chili Blanca | Cat Cora

An Upgrade For Your Favorite Chili

GMA Recipes
Difficulty: Easy
Cook Time: min


  • 1 pound chicken tenders or boneless, skinless chicken breasts, cut into 1/2-by-3-inch strips
  • Kosher salt
  • Freshly ground black pepper
  • 2 tablespoons Cat Cora's Kitchen by Gaea Kalamata D.O.P. Greek extra virgin olive oil
  • 1 medium onion, diced (about 1 cup)
  • 2 garlic cloves, minced
  • 2 15-ounce cans white or great northern beans, drained and rinsed
  • 1 cup corn kernels, fresh or frozen and thawed
  • 1 4 ounce can chopped green chiles
  • 2 teaspoons
  • Ground cumin
  • 2 teaspoons
  • Pure chile powder
  • 1/8 teaspoon cayenne pepper
  • 3 cups water, plus more if needed
  • 2 cups grated Monterey Jack cheese
  • 2 tablespoons chopped fresh cilantro
  • Cooking Directions

    Season the chicken with salt and pepper. In a large saucepan, heat the oil over high heat until shimmering but not smoking. Add the chicken pieces and cook, stirring until browned, 2 to 3 minutes. Lower the heat to medium-high and add the onion and garlic. Cook, stirring occasionally, until the onion is translucent, 5 to 6 minutes. Add the beans, corn, chiles, spices and water. Bring to a boil, reduce the heat to low, and simmer, uncovered, for about 1 hour, stirring occasionally.

    Add more water, 1/2 cup at a time, if the chili is too thick. When the chili is done, taste and add more salt and pepper if needed. Ladle the chili into bowls and top each serving with a spoonful of cheese and a sprinkling of cilantro.

    Recipe courtesy of Cat Cora's Kitchen by Gaea.

    Recipe Summary

    Main Ingredients: white beans, chicken

    Course: Party Platter, Main Course

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