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Easy Make Chicken Chili Soup

This easy white chicken chili recipe is ideal for cool weather weeknight dinners. It's warm, flavorful, hearty, and ready in under an hour.

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Servings: 4


  • 1 tablespoon olive oil

  • 3 skinless, boneless chicken breast halves

  • 1 large onion, chopped

  • 2 cloves garlic, minced

  • 5 ¼ cups chicken broth

  • 3 (15 ounce) cans cannellini beans, rinsed and drained

  • 2 (4 ounce) cans chopped green chiles

  • 1 tablespoon dried oregano

  • 1 teaspoon ground cumin

  • 2 pinches cayenne pepper, or to taste

  • ¼ cup chopped fresh cilantro, or to taste

  • ½ cup shredded Monterey Jack cheese, or to taste

  • Salt to taste

Calories per Serving:

459 calories per serving (4 Servings Total)


  • Cook the chicken, onion, and garlic in hot oil until the chicken is browned on both sides.

  • Cut the chicken into pieces, then return it to the Dutch oven.

  • Add the broth, beans, chiles, oregano, cumin, and cayenne pepper.

  • Simmer the mixture until the chicken is fully cooked.

  • Serve by dividing cilantro among bowls, ladling chili over it, and topping with cheese.

Cooking Instructions

  1. Heat olive oil in a Dutch oven over medium heat. Add the chicken, onion, and garlic, and cook until the chicken is browned on both sides, about 5 minutes.

  2. Transfer the chicken to a cutting board and cut it into 1-inch pieces.

  3. Return the chicken pieces to the Dutch oven. Add the chicken broth, cannellini beans, green chiles, oregano, cumin, and cayenne pepper. Bring the mixture to a simmer and cook until the chicken is fully cooked, 30 to 40 minutes.

  4. Divide the cilantro among 4 bowls. Ladle the chili over the cilantro and top with shredded Monterey Jack cheese.

  5. Season with salt to taste before serving.


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