Serve with salad and cornbread. This is a really quick supper to put together if you cube the chicken ahead of time, prepare corn bread muffins while making the chili, and use a packaged salad mix from the vegetable section.
| Prep Time: | 10 mins |
| Cook Time: | 25 mins |
| Total Time: | 35 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 tablespoon olive oil
- 4 skinless, boneless chicken breast halves – cubed
- 1 onion, chopped
- 1 ¼ cups chicken broth
- 1 (4 ounce) can diced green chiles
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- ½ teaspoon dried oregano
- ½ teaspoon dried cilantro
- ⅛ teaspoon cayenne pepper
- 1 (15 ounce) can cannellini beans, drained and rinsed
- 2 green onions, chopped
- 2 ounces shredded Monterey Jack cheese
Instructions
- Heat oil in a large saucepan over medium-high heat. Cook chicken and onion in oil 4 to 5 minutes, or until onion is tender.
- Stir in the chicken broth, green chiles, garlic powder, cumin, oregano, cilantro, and cayenne pepper. Reduce heat, and simmer for 15 minutes.
- Stir in the beans, and simmer for 5 more minutes, or until chicken is no longer pink and juices run clear. Garnish with green onion and shredded cheese.
Nutrition Facts
| Calories | 357 kcal |
| Carbohydrate | 28 g |
| Cholesterol | 81 mg |
| Dietary Fiber | 6 g |
| Protein | 39 g |
| Saturated Fat | 4 g |
| Sodium | 490 mg |
| Sugars | 3 g |
| Fat | 10 g |
| Unsaturated Fat | 0 g |
Reviews
We double everything except the chicken, broth, and onion. Puree 2nd can of beans. Fresh cilantro adds a lot – way more than the recipe calls for, and maybe even triple the cayenne. Puree about 1/2 the beans.
Love this recipe and have made it several times since I first tried it last year! I usually use boullion instead of broth because it’s in my pantry. This does turn out more brothy, but I like it that way.
Delish. Made everything in the crock pot. Tasty and good. I’m actually scooping out with the blue chips. For my diet I am watching the cheese and sour cream so I did not add but that would just top it off.
It’s a great base recipe. I added corn, salsa verde, Sazon and pinto beans. I’m very happy with the way it turned out. The consistency was just right.
Easy to make. 2 chicken breasts go along way. I suggest doubling if you want leftovers. Enjoyed by everyone, including those that dont like spicy food. Add avocado and cilantro when serving for a nice upgrade.
Yummy! The only changes I made to this recipe was added fresh cilantro, a teaspoon of flour, a bit of chili powder to taste and did not rinse the beans. I then brought the mixture to a light boil to thicken it up a bit. It all depends on how thick and spicy you like it! I served it with a dallop of sour cream and crushed scoops. The rest of the family doesn’t normally stray from regular chili but they loved this – they came back for thirds! Will make again and again…
So fresh tasting and light with a surprisingly hearty.
I made this with ground turkey and it was delicious. A big hit with the kids.
Weekly favorite. Everyone loves it!
It worked fine – I adjusted the portion and ingredients to my needs.
As others have said, this is a great start. I doubled up on the spices, and also instead of cubing the chicken I cut it into strips and before I added the beans I used a potato masher to shred the chicken. And a little corn starch thickened it all up nicely.
I have made this many, many times. It is quick and easy and so delicious. Sometimes I use turkey, sometimes I use leftover rotisserie chicken. This has become one of my staple recipes. YUM!
Boring!
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I have been making this for years and this particular recipe is a real keeper. This time I used only 2 boneless chicken breasts, 3 cans of cannellini beans and about a cup more chicken broth. I doubled the spices (cumin rocks!) and added about two cups of shredded cheese to thicken it up some. Turned out AWESOME!!!!
Pretty good white chicken chili….. Next time I will add more cumin and peppers
my 6 yo picky eater LOVED it.. enough said.
It was very good but a little watery for a chili. I added a little corn starch to thicken it. I would also have liked some zuchini in it or some rich. But it was easy to make and very much a comfort food. I’ll make it again.
Easy and quick preparation. Full of tasty flavors!
I loved it.
This is a great recipe. I only changed a few things.. I used 4 chicken thighs and 1 chicken breast because that’s what I had. I baked the chicken rubbed in cumin, chili powder, garlic powder and pepper. Cooled it and chopped it up. I added fresh minced garlic cloves, 2 cans instead of 1 chopped green chilies. 1 minced Serrano pepper, 1 can of low sodium chicken broth and three cans of great northern beans. I drained 2 of the cans. I added the seasoning in the recipe Plus 2tblsp of fresh chopped cilantro. It was tasty and like any chili, stew or soup will be even better tomorrow!