White Chicken Chili

Can't Stay Out of the Kitchen


Tasty Tex-Mex chili using chicken, white cannellini beans, diced green chilies and mushrooms. This chili is seasoned with cumin, cayenne pepper, oregano and cilantro, then garnished with cheese, sour cream and green onions. This chili is gluten free.


  • 2 lb. boneless chicken breasts
  • 1 tbsp. olive oil
  • 1 medium onion (chopped)
  • 4 garlic cloves (minced)
  • 2 4 oz. cans chopped (mild green chilies)
  • 2 tsp. ground cumin
  • 1 1/2 tsp. dried oregano
  • 1/4 cup fresh cilantro (chopped)
  • 1/4 tsp. ground cayenne pepper (or more to taste)
  • 2 cans Progresso white cannellini beans, undrained (white kidney beans)
  • 2 cans chicken stock (or use reserved stock from cooking off chicken which equaled 5 cups)
  • 4-oz. can mushrooms (drained)
  • 1 1/4 cups grated Monterey Jack cheese and Cheddar cheese
  • 1 cup sour cream
  • Green onions (chopped)
  • Sour cream for garnish
  • Cheddar and Monterey jack Cheese for garnish


  1. Place chicken in a heavy large pot. Add water to cover chicken. Sprinkle with salt and pepper. Bring to a simmer. Cook until just tender,...
  2. Get the full instructions at Can't Stay Out of the Kitchen
White Chicken Chili

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