Name: Southwest White Chili
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 4 serving(s)
Ingredients: 1 lb boneless skinless chicken breast, cut into 1/2 inch cubes; 1 teaspoon garlic powder; 1 teaspoon ground cumin; 1/2 teaspoon oregano; 1/4 teaspoon cayenne pepper; 2 tablespoons olive oil, divided; 1 onion, coarsely chopped; 1 cup chicken broth (or more, as needed); 4 ounces chopped green chilies (1 small can); 19 ounces white cannellini beans, drained and rinsed (1 can); 1/4 cup fresh cilantro, chopped (optional); grated cheese (optional); chopped scallion (optional)

1

Recipe by Michelle Berteig

1

Person talking

Join In Now Join the conversation!

Southwest White Chili created by Crafty Lady 13

From a free Penzey's recipe card...

Ready In:: 35mins
Serves:
Units:

1

Person talking

Join In Now Join the conversation!

ingredients

1 lb boneless skinless chicken breast, cut into 1/2 inch cubes
1 teaspoon garlic powder
1 teaspoon ground cumin
¹⁄₂ teaspoon oregano
¹⁄₄ teaspoon cayenne pepper
2 tablespoons olive oil, divided
1 onion, coarsely chopped
1 cup chicken broth (or more, as needed)
4 ounces chopped green chilies (1 small can)
19 ounces white cannellini beans, drained and rinsed (1 can)
¹⁄₄ cup fresh cilantro, chopped (optional)
grated cheese (optional)
chopped scallion (optional)

directions

Mix spices in a small bowl.
Heat 1 tablespoon olive oil in a 3 quart pan. Add chicken cubes and cook 4 to 5 minutes, stirring, until no longer pink. Remove chicken and juices to a bowl and set aside.
Add the rest of the olive oil to the pan and saute onions until soft, 3 to 5 minutes. Stir in chicken broth, chilies and spices. Simmer 10 minutes.
Stir in chicken and beans. Simmer uncovered for 10 minutes. If desired, stir in fresh cilantro and garnish with cheese and scallions.

Submit a Recipe Correction

Add a Note

RECIPE MADE WITH LOVE BY

@Michelle Berteig

Contributor

@Michelle Berteig

Contributor

"From a free Penzey's recipe card..."

JOIN THE CONVERSATION

upload

review

tweak

ask

all

reviews

tweaks

q&a

sort by:

photo by Crafty Lady 13

4/3/2008

Reply
review by Crafty Lady 13

4/3/2008

Made for PAC Spring, 2008. Very good white chili recipe. I increased the chicken broth and let it simmer a little longer. I did use the fresh cilantro but put in a little less than 1/4 cup. I then topped it with a 4-cheese Mexican blend and a little sour cream. The next time I make it I am going to increase the spices. Thanks for sharing, Michelle.

Reply
creation by Michelle Berteig

1/8/2007

From a free Penzey's recipe card...