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4.67 from 9 votes

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!
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Main Course
Cuisine: American
Servings: 6
Calories: 494kcal


  • 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


  • 2 green onions chopped
  • 1/4 cup cilantro chopped
  • 1 cup Monterey Jack cheese shredded


  • 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.


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.


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