ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

White Chicken Chili

Photo: Lee Harrelson; Styling: Jan Gautro, Laura Martin
Yield

8 servings

Keep warm on a cold winter's night with a steaming bowl of this delicious white chicken chili.

Ingredients

  • Cooking spray
  • 2 pounds skinless, boneless chicken breast, cut into bite-sized pieces
  • 2 cups finely chopped onion
  • 2 garlic cloves, minced
  • 2 teaspoons ground cumin
  • 1/2 teaspoon dried oregano
  • 1 teaspoon ground coriander
  • 2 (4.5-ounce) cans chopped green chiles, undrained
  • 1 cup water
  • 2 (15.5-ounce) cans cannellini beans, rinsed and drained (such as Goya)
  • 1 (14-ounce) can fat-free, less-sodium chicken broth
  • 1/2 teaspoon hot pepper sauce
  • 1 cup (4 ounces) shredded Monterey Jack cheese
  • 1/2 cup chopped fresh cilantro
  • 1/2 cup chopped green onions

Nutrition Information

  • calories 233
  • caloriesfromfat 23 %
  • fat 5.9 g
  • satfat 3.1 g
  • monofat 1.6 g
  • polyfat 0.5 g
  • protein 32.7 g
  • carbohydrate 11.7 g
  • fiber 3.4 g
  • cholesterol 78 mg
  • iron 3.2 mg
  • sodium 694 mg
  • calcium 180 mg

How to Make It

  1. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add chicken to pan; cook 10 minutes or until browned, stirring frequently.

    White Chicken Chili
    Photo: Lee Harrelson; Styling: Jan Gautro, Laura Martin
  2. Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add onion to pan; sauté 6 minutes or until tender, stirring frequently. Add garlic; sauté 2 minutes, stirring frequently. Stir in cumin, dried oregano, and coriander; sauté 1 minute. Stir in chiles; reduce heat to low, and cook 10 minutes, partially covered. Add the chicken, water, cannellini beans, and broth; bring to a simmer. Cover and simmer 10 minutes. Stir in hot sauce. Ladle 1 cup of chili into each of 8 bowls; sprinkle each serving with 2 tablespoons cheese, 1 tablespoon cilantro, and 1 tablespoon green onions.