White Chicken Chili
This White Chicken Chili is a comforting, hearty soup, loaded with chicken and lots of bold flavours! This soup truly is comfort in a bowl that's perfect for any day of the year!
Servings: 6
Calories: 494kcal
Ingredients
- 2 tablespoon olive oil
- 2 pound chicken thighs boneless and skinless, cut into 1 inch cubes
- 2 medium onions chopped
- 1 teaspoon salt or to taste
- 1 teaspoon garlic powder or to taste
- 2 teaspoon cumin or to taste
- 1 teaspoon oregano dried
- 1/2 teaspoon pepper
- 1 teaspoon chili powder
- 2 cups chicken broth low sodium
- 30 ounce white cannellini beans or any other white beans, drained and rinsed
- 8 ounce diced green chiles
Toppings
- 2 green onions chopped
- 1/4 cup cilantro chopped
- 1 cup Monterey Jack cheese shredded
Instructions
- Heat the olive oil in a large Dutch oven over medium high heat. Add the chicken, onion, and cook until the onion has softened and the chicken is no longer pink, stirring occasionally, for 5 to 7 minutes.
- Add the salt, garlic powder, cumin, oregano, pepper, chili powder and stir everything together. Cook for another 2 minutes.
- Add the chicken broth, beans and chiles. Bring to a boil. Reduce the heat and simmer, uncovered, for 20 minutes. Chicken should be cooked through and the flavor developed.
- Top each serving with green onions, cilantro and Monterey Jack cheese.
Notes
Store leftovers in an airtight container for up to 5 days. You can also freeze this, also in airtight containers, for up to 2 months.
Nutrition
Calories: 494kcal | Carbohydrates: 37g | Protein: 46g | Fat: 17g | Saturated Fat: 6g | Cholesterol: 160mg | Sodium: 668mg | Potassium: 1259mg | Fiber: 8g | Sugar: 3g | Vitamin A: 450IU | Vitamin C: 7.2mg | Calcium: 293mg | Iron: 6.8mg