Prep: 15 Mins Cook: 68 Mins
This version of white chili is a classic combination of chicken, white beans, green chiles and spices. Enjoy with cornbread warm from the oven.

White Bean and Chicken Chili


  • 3 cans (15-oz.) white beans, drained
  • 6 cups chicken broth
  • 2 medium chopped peeled onions, divided
  • 2 tbls. olive oil
  • 1 1/2 pound boneless, skinless chicken breasts, cut into 1/2-inch dice
  • 2 cans (4-oz.) ORTEGA Whole Green Chiles
  • 2 cloves garlic, peeled and minced
  • 2 tsps. ground cumin
  • 1 1/2 teaspoon crushed dried oregano
  • 1/4 teaspoon crushed red pepper flakes
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper


Place beans, chicken broth and half the onions in a large pot; bring to a boil. Reduce heat and simmer.

Meanwhile, heat a large skillet over medium-high heat. Add oil, and when hot, but not smoking, add onions and sauté until tender. Stir in chicken and sauté for 5 minutes, stirring frequently, until thoroughly cooked. Add green chiles, garlic, cumin, oregano and red pepper flakes and stir until well combined. Transfer mixture to bean pot and season with salt and pepper. Return to a boil, reduce heat and simmer for 1 hour, or until flavors are well blended. Add more water or stock, if needed.

Serve warm, garnished with sour cream, cheddar cheese and salsa, if desired.
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