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.

Advertisement

Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

  • Divide cilantro among 4 bowls. Ladle chili over cilantro and top with cheese. Season with salt to serve.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

466 calories; 34.7 g protein; 53 g carbohydrates; 63 mg cholesterol; 2725.7 mg sodium. Full Nutrition

Reviews (166)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/30/2012
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 out some of the beans about a cup and pureed them then added them back in so it would thicken up. The family really enjoyed it. Thanks! Read More
(125)

Most helpful critical review

Rating: 3 stars
10/23/2012
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 mentioned could have really helped. Read More
(44)
209 Ratings
  • 5 star values: 129
  • 4 star values: 67
  • 3 star values: 10
  • 2 star values: 3
  • 1 star values: 0
Rating: 5 stars
09/30/2012
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 out some of the beans about a cup and pureed them then added them back in so it would thicken up. The family really enjoyed it. Thanks! Read More
(125)
Rating: 5 stars
09/30/2012
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 out some of the beans about a cup and pureed them then added them back in so it would thicken up. The family really enjoyed it. Thanks! Read More
(125)
Rating: 5 stars
10/17/2012
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 white chicken chili I have made so I will continue to make it again and enjoy the leftovers! Read More
(67)
Advertisement
Rating: 3 stars
10/23/2012
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 mentioned could have really helped. Read More
(44)
Rating: 4 stars
11/18/2014
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 minced onion and garlic powder which easily took off 25 minutes of dethawing and chopping up chicken chopping onion (kills my eyes every time) and dealing with mincing garlic. I added in carrots (also canned) and 1/4c flour for thickness. Kids loved it wasn't up to my elbows in raw chicken juice and it took 20 minutes tops. Add sour cream and cheese on the top. Read More
(37)
Rating: 5 stars
09/19/2013
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 a thickening agent. Served it with cubed avacado dollap of sour cream sprinkle of fresh chopped jalapeno and 4 Cheese Mexican blend on top.... YUMMY! Read More
(33)
Advertisement
Rating: 5 stars
12/01/2013
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 ingredient....MILK! It was a little too spicy for my wife and I know that milk kills the burn so I added a little. It really added substance and hartiness to the dish! This dish impressed me with the many layers of complexity it offers! Read More
(20)
Rating: 5 stars
12/30/2014
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 can of chiles and tomatoes. I also added a diced bell pepper. It was fantastic! Read More
(11)
Rating: 5 stars
09/21/2013
Delicious. I left out the cayenne and added a little white pepper and black pepper instead. I Read More
(10)
Rating: 4 stars
08/31/2015
I love this recipe as a baseline, but I make several changes. I add a half a bag of frozen sweet corn, a can of diced tomatoes, I use a rotisserie chicken (most of it and I use the rest for tacos-yum!), I reduce the amount of chicken broth and purée at least 1 can of the beans to thicken it up. I also add and bit more cumin and cilantro towards the end because I live the infused flavor of cilantro in my food, but I know not everyone is a cilantro fan. These changes make the soup a little thicker and and interesting to the palate. I put some diced avocado on top when I'm ready to eat. Timers! Read More
(9)