White Chicken Chili Recipe
Creamy, spicy, and loaded with lean chicken and white beans, this white chicken chili is a cozy one-pot wonder that’s perfect for weeknights and easy to make in 50 minutes.
Equipment
- Large pot or Dutch oven
- Cutting Board
- Sharp Knife
- Wooden spoon or ladle
- Measuring cups and spoons
- Can Opener
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
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onion and garlic; sauté until softened.
- Stir in diced chicken breasts and cook until no longer pink.
- Pour in chicken broth, cannellini beans, and green chiles.
- Season with oregano, cumin, cayenne pepper, and salt.
- Simmer uncovered for about 20–25 minutes.
- Stir in fresh cilantro and Monterey Jack cheese just before serving.
- Serve hot with optional toppings like more cheese or lime juice.
