Easy White Chicken Chili

This white chicken chili has a wonderful flavor and is especially good for a quick and hearty meal on a cold winter day. This recipe was given to me by a good friend and co-worker. It is the best!

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Prep Time 10

Cook Time 40

Total Time 50

Servings: 4

Course: main dish, Soup

Cuisine: American, soutwestern

Calories: 464

Ingredients Equipment Method Nutrition Notes

Ingredients

1 tablespoon olive oil
3 skinless boneless chicken breast halves
1 large onion chopped
2 cloves garlic minced
5 ¼ cups chicken broth
3 15 ounce cans cannellini beans, rinsed and drained
2 4 ounce cans chopped green chiles
1 tablespoon dried oregano
1 teaspoon ground cumin
2 pinches cayenne pepper or to taste
¼ cup chopped fresh cilantro or to taste
½ cup shredded Monterey Jack cheese or to taste
salt to taste

Equipment

Large pot or Dutch oven
Cutting board and knife
Measuring cups and spoons
Wooden spoon or ladle
Blender or immersion blender (optional for thicker texture)

Method

Heat olive oil in a Dutch oven over medium heat. Cook chicken, onion, and garlic in hot oil until chicken is browned on both sides, about 5 minutes.
Transfer chicken to a cutting board; cut into 1-inch pieces.
Return chicken pieces to the Dutch oven. Add chicken broth, cannellini beans, green chiles, oregano, cumin, and cayenne pepper. Bring the mixture to a simmer and cook until the chicken is cooked through, 30 to 40 minutes.
Divide cilantro among 4 bowls. Ladle chili over cilantro and top with cheese.
Season with salt to serve.

Nutrition

Calories: 464kcalCarbohydrates: 56gProtein: 35gFat: 12gSaturated Fat: 4gCholesterol: 63mgSodium: 2723mgPotassium: 329mgFiber: 14gSugar: 5gVitamin C: 43mgCalcium: 250mgIron: 6mg

Notes

Creamy, hearty, and just a little spicy, this white chicken chili is a weeknight comfort meal that’s full of flavor and ready fast.

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Easy White Chicken Chili