White Chicken Chili

Here’s a 30-minute Mexican-style White Chicken Chili that’s loaded with chicken, beans and zesty flavor!


  • 1 tablespoon vegetable oil
  • 1 large onion, chopped (1 cup)
  • 2 cloves garlic, finely chopped
  • 1 lb boneless skinless chicken breasts, cut into bite-size pieces
  • 3 cans (14 oz each) chicken broth
  • 2 cans (15 oz each) cannellini beans, drained
  • 2 cans (4.5 oz each) chopped green chiles, drained
  • 1 teaspoon dried oregano leaves
  • 1/2 teaspoon ground cumin
  • Dash ground red pepper (cayenne), if desired
  • 1 1/2 cups shredded Monterey Jack cheese (6 oz)
  • Chopped fresh cilantro, if desired
  • sour cream, for garnish
  • tortilla chips, for garnish


  1. In 4-quart saucepan or Dutch oven, heat oil over medium-high heat until hot. Add onion, garlic and chicken; cook and stir until chicken is no longer pink.
  2. Stir in remaining ingredients except cheese and cilantro. Heat to boiling. Reduce heat to low; simmer 10 to 15 minutes to blend flavors, stirring occasionally.
  3. To serve, spoon chili into soup bowls. Top each serving with cheese, cilantro, sour cream, and tortilla chips.