Description
A warm and comforting Easy White Chicken Chili made with tender chicken, creamy white beans, green chiles, and gentle spices for a hearty yet lighter one-pot meal.
Ingredients
1 tablespoon olive oil
3 skinless, boneless chicken breast halves
1 large onion, chopped
2 cloves garlic, minced
5 1/4 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)
Salt, to taste
1/4 cup fresh cilantro, chopped
1/2 cup Monterey Jack cheese, shredded
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat.
- Add chicken breasts, chopped onion, and minced garlic and cook until the chicken is lightly browned and the onion begins to soften.
- Remove the chicken from the pot and cut it into 1-inch pieces.
- Return the chopped chicken to the pot.
- Pour in the chicken broth.
- Add cannellini beans, green chiles, oregano, cumin, and cayenne pepper.
- Bring to a gentle simmer and cook for 30–40 minutes, stirring occasionally.
- Season with salt to taste.
- Serve hot, garnished with fresh cilantro and shredded Monterey Jack cheese.
Notes
Puree one can of beans for a thicker chili.
Rotisserie chicken can be used to save time.
Adjust cayenne pepper to control spice level.
Add a squeeze of lime juice for extra brightness.
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 4g
- Sodium: 820mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 8g
- Protein: 34g
- Cholesterol: 85mg
