Easy White Chicken Chili recipe

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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 (white kidney) 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

Nutrition Info

466 calories
carbohydrate: 53 g
cholesterol: 63 mg
fat: 11.6 g
fiber: 14.2 g
protein: 34.7 g
saturatedFat: 3.7 g
servingSize: -
sodium: 2725.7 mg
sugar: 4.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat olive oil in a Dutch oven over medium heat. Cook chicken, onion, and garlic in hot oil until the chicken is browned completely, 3 to 5 minutes per side.

  2. Remove the chicken to a cutting board, cut into 1-inch pieces, and return to the Dutch oven, add chicken broth, cannellini, green chilies, oregano, cumin, and cayenne pepper. Bring the mixture to a simmer and cook until the chicken is cooked through, 30 to 45 minutes.

  3. Divide cilantro among 4 bowls. Ladle chili over cilantro and top with cheese. Season with salt to serve.

Recipe Yield

4 servings

Recipe Note

This is a recipe given to me by a good friend and co-worker. It has a wonderful flavor that I think anyone can appreciate, especially for a quick fix on a cold winter day! Serve with jasmine rice as side with chili or fresh French or Italian bread.

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