This Southwestern White Chili is a comforting and flavorful dish that highlights the mild richness of white kidney beans and tender chicken. Unlike traditional red chili, this version uses green chiles, cumin, and oregano to create a bright, aromatic profile that is both spicy and savory. The texture is hearty yet smooth, perfect for a cozy weeknight dinner. It pairs wonderfully with crusty bread or tortilla chips for dipping. Whether you are looking for a light lunch or a satisfying family meal, this recipe delivers robust flavor without being overly heavy. Its a versatile staple that warms the soul and satisfies cravings for Tex-Mex goodness.
Southwestern White Chili
Description
This Southwestern White Chili is a comforting and flavorful dish that highlights the mild richness of white kidney beans and tender chicken. Unlike traditional red chili, this version uses green chiles, cumin, and oregano to create a bright, aromatic profile that is both spicy and savory. The texture is hearty yet smooth, perfect for a cozy weeknight dinner. It pairs wonderfully with crusty bread or tortilla chips for dipping. Whether you are looking for a light lunch or a satisfying family meal, this recipe delivers robust flavor without being overly heavy. Its a versatile staple that warms the soul and satisfies cravings for Tex-Mex goodness.Ingredients
Directions
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Heat olive oil in a large pot or Dutch oven over medium-high heat.
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Add boneless skinless chicken to the hot oil and cook for 4 to 5 minutes until browned on the outside.
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Remove chicken from the pot and set aside, covering it to keep warm.
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Reduce heat to medium and add chopped onion to the same pot, cooking for about 2 minutes until softened.
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Stir in green chiles, garlic powder, cumin, oregano, dried cilantro, and ground red pepper, cooking for 1 minute until fragrant.
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Pour in chicken broth and the undrained white kidney beans, stirring to combine with the spice mixture.
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Bring the mixture to a simmer, then reduce heat to low.
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Cover and simmer for 20 minutes to allow flavors to meld.
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Shred or chop the cooked chicken and return it to the pot.
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Simmer uncovered for an additional 10 minutes until the chili thickens slightly.
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Ladle into bowls and garnish with shredded Monterey Jack cheese.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 304.4kcal
- % Daily Value *
- Total Fat 17.4g27%
- Saturated Fat 4.3g22%
- Cholesterol 101.0mg34%
- Sodium 93.1mg4%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 30.6g62%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. The chili will thicken as it cools; add a splash of broth or water when reheating.
Substitutions: You can use rotisserie chicken to save time. If you prefer a creamier texture, stir in a splash of heavy cream or sour cream at the end.
Variations: Add diced jalapeos for extra heat or fresh cilantro leaves for a brighter finish. Top with avocado slices or lime wedges for added flavor.
Tip: If you don't have green chiles, you can substitute with diced mild green peppers or a mild green salsa.
