Weeknight Dinners: White Chicken Chili

I love soups and one of my all time favorites is White Chicken Chili. Today I am sharing a very easy recipe with you from All Recipes.  I have simplified this recipe even more and will share those tips with you.

Here is the original recipe from All Recipes.

1 tablespoon olive oil
3 skinless, boneless chicken breast
1 large onion, chopped
2 cloves garlic, minced
5 1/4 cups chicken broth
3 (15 ounce) cans cannellini (white
kidney) 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
1/4 cup chopped fresh cilantro, or to
1/2 cup shredded Monterey Jack cheese,
or to taste
salt to taste
1. Heat olive oil in a Dutch oven over medium heat. Cook chicken, onion, and garlic in hot oil until the chicken is browned completely, 3 to 5 minutes per side.
2. Remove the chicken to a cutting board, cut into 1-inch pieces, and return to the Dutch oven; add chicken broth, cannellini, green chilies, oregano, cumin, and cayenne pepper. Bring the mixture to a simmer and cook until the chicken is cooked through, 30 to 45 minutes.
3. Divide cilantro among 4 bowls. Ladle chili over cilantro and top with cheese. Season with salt to serve.


Here are the two-time saving tips I used for this recipe.

1. Instead of sauteing my own chicken breasts, I bought prepackaged carved chicken breasts in southwestern flavor.

 2. I used a bag of frozen chopped onion instead of chopping my own.IMG_7829 IMG_7830 IMG_7831With the elimination of the chopping, it was as simple as warming the chicken, onion and garlic and then throwing it in the pot with the rest of the ingredients.

I let it cook and simmer for 40 minutes and served with corn bread, it was delicious!


To life feeling like home!



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