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White Chicken Chili


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  • 2 lbs chicken
  • 2 cups finely chopped onion
  • 2 garlic cloves, minced
  • 2 tsp ground cumin
  • 1/2 tsp dried oregano
  • 1 tsp coriander
  • 2 (4.5 oz) cans chopped green chiles, undrained
  • 1 cup water
  • 2 (15.5 oz) cans cannellini beans
  • 1 (14 oz) can fat-free, less sodium chicken broth
  • 1/2 tsp hot pepper sauce
  • 1 cup shredded Monterey Jack cheese
  • 1/2 cup chopped fresh cilantro
  • 1/2 cup green onions


Servings 8
Preparation time 20mins
Cooking time 62mins


Step 1

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

2. Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add onion to pan; saute 6 minutes or until tender. Add garlic, saute 2 minutes. Stir in cumin, oregano, and coriander; saute 1 minutes. Stir in chiles; reduce heat to low, partially cover and cook 10 minutes. Add chicken, 1 cup water, beans and broth; bring to a simmer. Cover and simmer 10 minutes. Stir in hot sauce. Ladle into bowls, sprinkle with cheese, cilantro, and green onions.

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