This Southwest White Chicken Chili recipe was given to me by my high school/college friend, Kirsten, who is an excellent cook! This is her mom’s recipe and it is the first time I made it. My husband said, “Chili for dinner…its 100 degrees outside!”. I decided to make it anyways and am glad I did. It is not as thick as the beef chili you are thinking of… it was light, spicy, and soupy. This is also extremely healthy since it has boneless chicken breast, onions, and beans for protein. Enjoy!
Saute chicken over medium-high heat with chopped onions for about 4-5 minutes.
Add the broth, green chilies, and spice blend and simmer for 15 minutes.
Stir in the beans and simmer for another 5 minutes.
Serve hot with sliced green onions on top.
Southwest White Chili
1 tbsp olive oil
1 1/2 lbs boneless skinless chicken breast, cubed
1/4 cup chopped onion
1 cup chicken broth
1 can (4 oz) chopped green chilies
1 can (19 oz) white kidney beans or cannelloni, undrained (I substituted chickpeas)
2 green onions, sliced
1 tsp garlic powder
1 tsp ground cumin
1/2 tsp oregano leaves
1/2 tsp cilantro leaves
1/8 tsp ground red pepper
1. Heat oil in large dutch oven over medium-high heat. Add chicken and onions and cook for 4-5 minutes, or until chicken is done.
2. Stir in broth, green chilies, and spice blend and simmer for 15 minutes.
3. Stir in beans. Simmer for 5 minutes.
4. Spoon into soup bowls and top with sliced green onions.
Makes 4 cups.