Description
A hearty and flavorful white chicken chili made with tender chicken, white beans, and a blend of spices.
Ingredients
Scale
- 1 lb boneless, skinless chicken breasts
- 1 tbsp olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1/2 tsp chili powder
- 1/4 tsp cayenne pepper
- 2 cans (15 oz each) white beans, drained
- 4 cups chicken broth
- 1 cup shredded Monterey Jack cheese
- 1/4 cup chopped fresh cilantro
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat.
- Add diced onion and cook until softened, about 5 minutes.
- Add minced garlic, cumin, oregano, chili powder, and cayenne pepper. Cook for 1 minute.
- Add chicken breasts and cook until browned on both sides.
- Pour in chicken broth and bring to a simmer. Cook for 15 minutes.
- Remove chicken, shred it, and return to the pot.
- Stir in white beans and simmer for 10 minutes.
- Add shredded cheese and stir until melted.
- Season with salt and pepper.
- Garnish with fresh cilantro before serving.
Notes
- Use rotisserie chicken for a quicker version.
- Adjust cayenne pepper for more or less heat.
- Serve with lime wedges and tortilla chips.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 2g
- Sodium: 450mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 55mg