Description
A simple and comforting white chicken chili perfect for a cool fall day. This recipe is quick to make and packed with flavor.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 (15 ounce) cans cannellini beans, rinsed and drained
- 1 (4 ounce) can diced green chilies
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 cups chicken broth
- 1 cup shredded Monterey Jack cheese
- 1/4 cup chopped fresh cilantro (optional)
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more until fragrant.
- Add chicken pieces to the pot and cook until lightly browned on all sides.
- Stir in the cannellini beans, diced green chilies, cumin, oregano, salt, and pepper.
- Pour in the chicken broth and bring to a boil. Reduce heat and simmer for 15 minutes, or until chicken is cooked through.
- Remove from heat. Stir in Monterey Jack cheese until melted.
- Garnish with fresh cilantro, if desired. Serve hot.
Notes
- For a spicier chili, add a pinch of cayenne pepper or a diced jalapeño with the onions.
- You can substitute shredded rotisserie chicken for the raw chicken breasts.
- This chili can be made ahead and reheated.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 40g
- Cholesterol: 100mg