Easy White Chicken Chili

Posted: October 19

Time: 30 minutes

Yield: 6 servings

recipe image

What if you took a typical chili, with its bubbling red color, and removed the red? You’d have a unique twist on the dinnertime classic: Easy White Chicken Chili! It has all the meatiness, spiciness, and heartiness of regular chili, but with a pale golden color and a unique seasoning profile. Easy White Chicken Chili can be made in just 30 minutes, with no long simmering required, and with just a few steps! Let this soup warm you up this winter!


• 1 pound lean ground chicken • 1 medium onion, chopped • 2 (15 ounce) cans cannellini beans, rinsed and drained • 1 (4 ounce) can chopped green chiles • 1 teaspoon ground cumin • 1/2 teaspoon dried oregano • 1/4 teaspoon pepper • 1 (14.5 ounce) can reduced-sodium chicken broth • reduced-fat sour cream, optional, for topping • cheddar cheese, optional, shredded, for topping • fresh cilantro, optional, chopped, for topping


Step 1

In a large saucepan, cook the chicken and onion over medium-high heat until chicken is no longer pink, about 6-8 minutes, breaking up the chicken into crumbles.

Step 2

Pour 1 can of the beans in a small bowl and mash slightly.

Step 3

Stir the mashed beans, the remaining can of beans, the chiles, cumin, oregano, pepper and the broth into the chicken mixture.

Step 4

Bring the chicken mixture to a boil.

Step 5

Reduce the heat to low and allow the mixture to simmer, covered, until the flavors are blended, about 12-15 minutes. Serve with your favorite toppings as desired.

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