White Chicken Chili

White Chicken Chili

Serves 8


A note about gluten: When a gluten-free broth is used, this recipe is gluten free.

1 tbsp. Kowalski's Extra Virgin Olive Oil
1 cup chopped onion
2 tsp. minced garlic
1 lb. boneless skinless chicken breasts, cut into 1" pieces
5 ½ cups chicken broth
30 oz. canned cannellini beans, rinsed and drained
9 oz. canned diced green chiles, drained
1 tsp. Kowalski's Dried Oregano
½ tsp. Kowalski's Ground Cumin
1 ½ cups shredded Kowalski's Monterey Jack or Pepper Jack Cheese, plus more for garnish
- garnishes, to taste: freshly chopped cilantro, crispy corn tortilla strips, sliced jalapeño pepper, sour cream and sliced avocado
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  1. In a large Dutch oven or stockpot, heat oil over medium-high heat until hot.
  2. Add onion, garlic and chicken; cook until chicken is no longer pink (5-6 min.).
  3. Stir in next 5 ingredients (through cumin); bring to a boil.
  4. Reduce heat to low; simmer for 15 min., stirring occasionally.
  5. Stir in cheese until melted.
  6. Serve with desired garnishes.


Tasty Tip:

  • Try Kowalski's Signature Lightly Smoked, Fully Cooked Pulled Chicken from the Meat Department to make this meal even easier. Just add the chicken and cook until hot (about 3 min.) before melting in the cheese.