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Southwest White Chili


1 Tablespoon olive oil
1 pound boneless skinless chicken breasts, cut into cubes
¼ cup chopped onion
1 cup chicken broth
1 can (4 ounces) chopped green chiles
1 teaspoon garlic powder
1 teaspoon ground cumin
½ teaspoon oregano leaves
½ teaspoon coriander
⅛ to ¼ teaspoon ground red pepper
1 can (19 ounces) white kidney beans (cannellini), undrained
Monterey Jack cheese, shredded (for garnish)
Green onions, sliced (for garnish)

Heat olive oil in a 3-quart saucepan over medium-high heat. Add chicken; cook 4 to 5 minutes, stirring often. Remove chicken with slotted spoon, cover and keep warm.

Add chopped onion to saucepan; cook 2 minutes.

Stir in chicken broth, green chilies, garlic powder, ground cumin, oregano leaves, cilantro, and ground red pepper; simmer for 30 minutes.

Stir in cooked chicken and kidney beans; simmer for 10 minutes. Garnish with cheese and sliced green onions.

Makes 4 servings.