Prep: 10 Mins Cook: 18 Mins

White Chili Chicken


  • 2 cups chopped onion
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • 2 cans (15-oz.) white beans, drained
  • 1 can (14.5-oz.) chicken broth
  • 2 cans (4-oz.) ORTEGA Diced Green Chiles
  • 2 tbls. Italian seasoning
  • 4 cups cubed, cooked chicken breast
  • 1 cup shredded Monterey Jack cheese
  • 1 cup ORTEGA Salsa - Homestyle Recipe (Mild)
  • 1/2 cup chopped fresh cilantro


Sauté onion and garlic in oil in a 4-quart stockpot until onions are tender.

Stir in beans, chicken broth, chiles and seasoning. Bring to boil; reduce heat and simmer 10 minutes.

Stir in chicken; heat through. Garnish each serving with cheese, salsa and cilantro.

Recipe courtesy of the Washington Fryer Commission.
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