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

Ingredients

• 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)

Preparation

• 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.