Go Back
–+ servings
White Chicken Chili | Can't Stay Out of the Kitchen | We love this amazing #TexMex #soup. It's the perfect #chili for cold, winter nights. Healthy & #glutenfree. #chicken

White Chicken Chili

Teresa Ambra
Tasty Tex-Mex chili using chicken, white cannellini beans, diced green chilies, corn and mushrooms. This chili is seasoned with cumin, cayenne pepper, oregano and cilantro, then garnished with cheese, sour cream and green onions. Perfect for cold, winter nights. Gluten free.
No ratings yet
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Course Main Dish, Soups, Stews & Chowders
Cuisine Tex-Mex
Servings 8
Calories 541 kcal

Equipment

  • 1 large heavy pot with lid
  • 1 sharp knife to cut vegetables
  • measuring cups
  • measuring spoons
  • 1 wooden spoon
  • 1 soup ladle

Ingredients
  

  • 2 lb. boneless chicken breasts (I used 3-4 cups diced chicken)
  • 1-2 tbsp. olive oil
  • 1 medium onion chopped
  • 4 cloves garlic minced
  • 8 oz. can mild green chiles chopped, (two 4-ounce cans)
  • 2 tsp. ground cumin
  • 1 1/2 tsp. dried oregano
  • 1/4 cup fresh cilantro chopped
  • 1/4 tsp. ground cayenne pepper or more to taste
  • 2 cans white cannellini beans rinsed and drained (white kidney beans)
  • 3 cups chicken broth or use reserved stock from cooking off chicken
  • 4 oz. can mushrooms drained
  • 1 1/2 cups Monterey Jack cheese and Cheddar cheese grated
  • 15 oz. can southwest whole kernel corn with poblano and red peppers drained
  • 1 green onion chopped, for garnish, if desired
  • 1 jalapeno pepper sliced, for garnish, if desired
  • 1/2 cup cheddar and Monterey Jack cheese for garnish, if desired
  • 1/2 cup sour cream for garnish, if desired

Instructions
 

  • Place chicken in a heavy large pot.
  • Add water to cover chicken.
  • Sprinkle with salt and pepper.
  • Bring to a simmer.
  • Cook until just tender, about 15 minutes.
  • Drain the chicken reserving the chicken stock.
  • Cool chicken, then cut into cubes.
  • Heat olive oil in same pot or Dutch oven.
  • Add onions and garlic and sauté until translucent, about 5 minutes.
  • Stir in green chiles, cumin, oregano, cilantro, and cayenne and sauté 2 minutes.
  • Add beans, mushrooms, corn and reserved chicken stock and bring to a boil.
  • Simmer for about 30 minutes.
  • Add chicken.
  • Season to taste with salt and pepper, if desired.
  • Reduce heat.
  • Add cheese.
  • Heat through.
  • Ladle chili into bowls.
  • Top with additional cheese, sour cream, green onions and/or jalapeno pepper slices, if desired.

Notes

NOTE: Also good with cornbread or tortilla chips!
 
NOTE: You can speed this recipe up by using store bought chicken broth & pulled chicken from the deli.
 
NOTE: You can also cook off a chicken in a crockpot. After deboning chicken, refrigerate chicken and reserved broth until ready to use.
 
© Can’t Stay Out of the Kitchen

Nutrition

Calories: 541kcalCarbohydrates: 40gProtein: 42gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gTrans Fat: 0.1gCholesterol: 108mgSodium: 840mgPotassium: 1054mgFiber: 8gSugar: 4gVitamin A: 645IUVitamin C: 19mgCalcium: 369mgIron: 6mg
Keyword chicken, chili, main dish, white beans, white chicken chili
Tried this recipe?Let us know how it was!