White Chicken Chili

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

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

Yield: 8 servings
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 233
  • Calories from fat: 23%
  • Fat: 5.9g
  • Saturated fat: 3.1g
  • Monounsaturated fat: 1.6g
  • Polyunsaturated fat: 0.5g
  • Protein: 32.7g
  • Carbohydrate: 11.7g
  • Fiber: 3.4g
  • Cholesterol: 78mg
  • Iron: 3.2mg
  • Sodium: 694mg
  • Calcium: 180mg

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

Preparation

  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.
  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.
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