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  • Writer's pictureAmy

White Chicken Chili

I love white chicken chili in the fall and winter, especially the cream-laden version that I have been making for years (The recipe is here on 11 Magnolia Lane). When I first started making this, I used this recipe originally from Cooking Light magazine, and it's a much healthier way to have this. It's a great comfort food, you can freeze it for lunch or other meals and it makes a nice dinner for someone in need. This version is chock full of protein and I don't miss the cream. You could also make this even better for you by making it with bone broth (which has the minerals from the chicken bones, I'll share a recipe soon) instead of regular chicken broth.


2 T olive oil

1 lb natural, boneless chicken breast cut into bite-sized pieces

1/2 c chopped yellow onion

2 garlic cloves, minced

2 t cumin

1/4 t dried oregano

1 can chopped green chilies, drained

2 cans white navy beans, drained

1/2 c water

1 carton organic chicken broth

diced green onion (opt)

Cook chicken in a large dutch oven in hot olive oil until cooked through. Remove to bowl and set aside. Add a bit more olive oil if needed and cook garlic and onion for 1-2 minutes. Add in dried spices and toast for another minute. Stir in chilies and let cook together for another 2-3 min over medium-low heat. Add back in chicken, water, beans, and chicken broth and stir well. Let cook for at least 10 minutes, longer is fine so the flavors come together, add a bit more water if it's too thick. Serve with diced green onion or other toppings if desired.


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