Southwest White Chicken Chili

This was posted months ago before anyone was paying attention to my blog.  This is a great recipe to use if you have left over turkey from the holidays.


This recipe is SOOOOO easy and often requested by my family. A very good friend of mine gave me this recipe. I made it last night and the hungry ones gobbled it up. I didn't even get a bowl of it myself. What a bunch of pigs!

Southwest White Chicken Chili
35 min 10 min prep
SERVES 2

• 1 teaspoon garlic powder
• 1 teaspoon ground cumin
• 1/2 teaspoon oregano leaves
• 1/2 teaspoon cilantro leaf
• 1/8 teaspoon ground red pepper
• 1 tablespoon olive oil
• 2 boneless skinless chicken breasts, cut into 1/2-inch cubes
• 1/4 cup chopped onion
• 1 cup chicken broth
• 1 (4 1/2 ounce) can chopped green chilies
• 1 (15 ounce) can white kidney beans, (cannelloni) or great northern beans, drain half of liquid
• shredded monterey jack cheese
• sliced green onion (to garnish) (optional)

Combine garlic powder, cumin, oregano, cilantro, and red pepper in a small dish and stir until well blended. Set aside.Heat oil in a large skillet over medium-high heat. Add chicken cubes and stir-fry from 5 to 8 minutes or until lightly browned. Add onions and continue cooking for a few minutes, until onion is translucent. Stir in chicken broth, chilies, and spices. Simmer over low heat 15 minutes.Stir in beans and simmer, uncovered, 5 minutes. If soup is too thick, add 1/2 cup to 1 cup chicken broth to desired consistency. Pour into serving bowls and top with cheese and sliced green onions and tortilla chips.

**I usually triple or quadruple this recipe. Sometimes I cook a whole chicken and de-bone. This is also a great crock pot recipe.