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Easy White Chicken Chili

Rated as 4.49 out of 5 Stars

"This is a recipe given to me by a good friend and co-worker. It has a wonderful flavor that I think anyone can appreciate, especially for a quick fix on a cold winter day! Serve with jasmine rice as side with chili or fresh French or Italian bread."
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Ingredients

55 m servings 466 cals
Original recipe yields 4 servings

Directions

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  • Prep

  • Cook

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  1. Heat olive oil in a Dutch oven over medium heat. Cook chicken, onion, and garlic in hot oil until the chicken is browned completely, 3 to 5 minutes per side.
  2. Remove the chicken to a cutting board, cut into 1-inch pieces, and return to the Dutch oven; add chicken broth, cannellini, green chilies, oregano, cumin, and cayenne pepper. Bring the mixture to a simmer and cook until the chicken is cooked through, 30 to 45 minutes.
  3. Divide cilantro among 4 bowls. Ladle chili over cilantro and top with cheese. Season with salt to serve.

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts


Per Serving: 466 calories; 11.6 g fat; 53 g carbohydrates; 34.7 g protein; 63 mg cholesterol; 2726 mg sodium. Full nutrition

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Reviews

Read all reviews 107
  1. 133 Ratings

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Most helpful positive review

This was tasty. I didn't really change the recipe to much but I did use a little less chicken broth. And it looked a little bit to soupy for my tastes, chili for me has to be thick. So I spooned...

Most helpful critical review

I thought that this recipe was ok but had I read the other comments I would have maybe had more luck. It was pretty bland I thought, adding tomato, corn, and more cayenne like another commenter ...

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This was tasty. I didn't really change the recipe to much but I did use a little less chicken broth. And it looked a little bit to soupy for my tastes, chili for me has to be thick. So I spooned...

I made this for dinner tonight. It was easy, quick and tasty. I added corn, red bell pepper and tomatoes. Also I added the cayenne pepper heavily which gave it a nice kick. This is the best whit...

I thought that this recipe was ok but had I read the other comments I would have maybe had more luck. It was pretty bland I thought, adding tomato, corn, and more cayenne like another commenter ...

I changed it up a little, used frozen corn and fresh red bell pepper toward the end of cooking so they had a little crunch, also blended one can of cannellini beans into a paste and added it as ...

This came out really good, but as a harried mom of 3, I always look for shortcuts and doctor things accordingly for the picky eaters of my tribe. First, I used canned chicken (jackpot!), dried ...

AWESOME! My wife loved it! Making it for my church group right now! I did listen to some of the other reviews in that I did puree one can of beans to thicken and I actually added another ingre...

This is very delicious. I like my chili thick, so I only used 4 cups of chicken stock. Next time I'll only use 3. Instead of 2 cans of diced green chiles, I used 1 can of green chilie and 1 c...

Delicious. I left out the cayenne and added a little white pepper and black pepper instead. I

I followed the recipe exactly, and out was delicious! My husband and I both loved it. The flavors are very fresh. We added cubed avocado and tortilla chips to our bowls, and it made it even tas...