White Chicken Chili

white chicken chili (WLUK)


1 Tbs Olive oil

1 onion, diced

4 cloves garlic, minced

1 or 2 cans (4 oz) green chilis (depends on how spicy you like it)

2 tsp cumin

1 tsp dried oregano

1 tsp cayenne pepper

4 cups chicken broth

3 cups chopped cooked chicken breast

3 cans white beans, drained

salt and pepper

shredded cheese (whatever you like, I do pepperjack or a mexican blend)

fresh cilantro (optional)

1/3 cup plain non-fat greek yogurt


In a soup pot or dutch oven, heat the EVOO over medium heat. Add the onion and cook until translucent (about 4 minutes). Add the garlic and spices and cook for another 2 minutes. Stir in the chicken broth, chicken and white beans. Simmer 20 minutes. Season liberally with salt and pepper. Top with shredded cheese, cilantro and greek yogurt.

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