Recipe Details

Recipe provided by

Easy White Chili

This white chili recipe is a very tasty, somewhat spicy, variation of chili that uses chicken. I like to serve it with sweet cornbread.
Makes:8 servings


  • 2 tablespoons olive oil
  • 2 onions, chopped
  • 4 cloves garlic, minced
  • 4 cooked, boneless chicken breast half, chopped
  • 3 (14.5 ounce) cans chicken broth
  • 2 (4 ounce) cans canned green chile peppers, chopped
  • 2 teaspoons ground cumin
  • 2 teaspoons dried oregano
  • 1 ½ teaspoons cayenne pepper
  • 5 (14.5 ounce) cans great Northern beans, undrained
  • 1 cup shredded Monterey Jack cheese


Prep:15 mCook:30 mReady:45 m
  1. Heat oil in a large pot over medium heat. Add onions and garlic; cook and stir until onions are tender, about 10 minutes. Stir in chicken, broth, green chile peppers, cumin, oregano, and cayenne pepper; bring to a boil.
  2. Reduce heat to low; add beans and simmer, stirring occasionally, until thoroughly heated, about 20 to 30 minutes.
  3. Ladle soup into individual bowls and top with shredded cheese.

Login to save your favorite recipes online and print them out later!