White Chicken Chili

A warm white chicken chili is a perfect homecooked meal with plenty of protein and spice!


  • 1/3 medium onion
  • 1 garlic clove 
  • 1 tsp olive oil
  • 1/3 jalapeno pepper
  • 2 tbsp green chile pepper
  • 1/3 tsp cumin 
  • 1/8 tsp oregano 
  • crushed cayenne pepper to taste
  • 1/8 tsp salt 
  • 3/4 cup reduced sodium chicken broth / stock
  • 1/2 cup no added salt red kidney beans (drained)
  • 6 oz chicken breast  
  • 1 2/3 tbsp fresh cilantro
  • 1/4 cup Monterey jack cheese
  • 10 to 15 whole grain crackers 


  1. Mince garlic and jalapeno. Chop onion. Drain chiles and kidney beans. 
  2. Sauté chicken breast until done through. Remove from pan and cut into cubes when cool. 
  3. Sauté onion and garlic in olive oil in soup pot until tender. Add Jalapeño, chiles, cumin, oregano, cayenne pepper, and salt, and sauté another minute. 
  4. Stir in chicken broth, beans, and chicken. Bring to a boil. 
  5. Cover and simmer for 25 minutes. 
  6. Stir in cilantro and cheese and serve. 


  • You can also add free veggies such as red bell pepper, if desired. 
  • When increasing servings use the following instead of a pinch for every 3 servings:
    1/2 teaspoon dried oregano
    1/8 teaspoon cayenne pepper
    ½ teaspoon salt 
  • 10 Tortilla Chips or 10 whole wheat saltines can be substituted for whole grain crackers if desired. 
  • Wear gloves as needed when handling Jalapenos 
  • Equal amounts of great northern beans can be substituted for Kidney beans, if desired. 
  • Serving size is about 1 3/4-2 cups, if multiple servings are made. 
  • 1 2/3 Tbs. = 1 Tbs + 2 tsp 
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  • Got it!