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Easy White Chicken Chili

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When the weather is cold, there is nothing like a hearty stew to fill you up and keep you warm.  This flavorful chili comes together quickly, and is chock full of nutrients like protein, fiber, vitamin C, calcium and iron.   Serve alongside a green salad for an easy weeknight meal. 


  • 2 Tablespoons olive oil
  • 2 boneless, skinless chicken breasts, diced
  • 2 onions diced to make one cup
  • 1 4.5-ounce can chopped green chiles
  • 2 15-ounce cans of white cannellini beans, rinsed and drained
  • 1 14.5-ounce can of low sodium chicken broth
  • 2 teaspoons garlic powder
  • ½ teaspoon black pepper
  • 2 teaspoons cumin
  • ½ teaspoon chili powder
  • 1 teaspoon oregano
  • 1/3 cup chopped cilantro (optional topping)
  • 1 avocado (optional topping)
  • greek yogurt (optional topping)

Directions: Heat the oil in a large pot over medium heat.  Add the chicken and onions and cook until the chicken is lightly browned and cooked through and the onions have softened, about 10 minutes.  Add green chiles, white beans, broth and spices; stir to combine.  Bring to a boil and then reduce heat and simmer for 15 minutes.  Serve topped with cilantro, avocado, or greek yogurt if using.

Makes 6 servings.  Calories per serving: 300, Protein: 23 grams, Fiber: 5 grams Vitamin C: 10% and Calcium 20%, Iron 15%

Content submitted by: Janyce Gately MS, RD, LDN, CHC