Print This Recipe

White Chili with Chicken

This white chili with chicken is a hearty dish that is satisfying and filling and easy to make! It’s got lots of flavor but not too spicy. Perfect for a cold winter night.

*About Cannellini beans: Cannellini beans are white kidney beans. If you can’t find them, you can substitute with any other cooked white beans, such as Navy or Great Northern beans.

This recipe, and 499 others, can be found in our cookbook “Rocky Mountain Lodge & Cabins’ MORE Favorites Recipes” which can be purchased at our Gift Shop.

And if you’re in the Colorado Springs, Pikes Peak area, plan to have a Tea Party at the Lodge. You can find out more about Tea parties at Rocky Mountain Lodge here.

Fill out your e-mail address to receive our newsletter and/or recipes!
E-mail address:
Select your interests:
Occasional Newsletter:
Recipe List:
Prep Time: 10 Minutes
Cook Time: 1 Hour and 15 Minutes
Total Time: 1 Hour and 25 Minutes
Servings: 6


  • 1 lb. boneless, skinless chicken breasts
  • 1 medium yellow onion, chopped
  • 1 Tbsp. olive oil
  • 1 (4 oz) can green chiles drained, chopped
  • 3 cloves garlick chopped
  • 1 tsp. cumin
  • 3/4 tsp. dried Mexican oregano (if you don't have Mexican oregano, you can use Italian oregano)
  • 1/8 tsp. cayenne pepper
  • 1 (16 oz) can *Cannellini beans, drained, rinsed
  • 2 (16 oz each) cans chicken broth
  • 1/2 cup shredded Monterey Jack cheese
  • Sour cream
  • Fresh Mexican oregano leaves (for garnish)


  1. Cut the chicken into bite-sized pieces. Saute the chicken and onion in the olive oil in a large saucepan until the chicken is white and the onion is tender. Stir in the chiles, garlic, cumin, oregano and cayenne pepper. Saute for 2 minutes. Add the beans and broth and mix well. Bring to a boil; reduce heat. Simmer for 45-60 minutes, stirring occasionally. Ladle into bowls and sprinkle with shredded cheese, top with a dollop of sour cream, and garnish with a sprig of fresh oregano.

Leave a Reply

Your email address will not be published.