- 2 large chicken breast cooked
- 2 tablespoons olive oil
- 1 large onion chopped
- 2 stalks celery chopped
- 1 tablespoon garlic minced
- 1/2 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon oregano
- salt to taste
- 7 ounce can diced green chiles
- 31 ounces Great Northern Beans 2 - 15.5-ounce cans
- 4 cups low sodium chicken broth
In a Dutch oven or a soup pot heat the olive oil over medium heat. Add the onion, celery, and garlic cook until tender about 6 to 8 minutes.
Add the chili powder, cumin, oregano, and salt stir in and cook for about a minute.
Add the chicken, green chiles, and beans. Stir in until well combined.
Add the chicken broth and simmer for 20 to 30 minutes. Serve.
- This white chicken chili is made with chicken breast, but you can change it to chicken thighs.
- Store in the refrigerator for 3 to 4 days.
- The chili can be frozen for up to 3 months.
Nutrition information is an estimate and may vary with brands of ingredients used.
Calories: 302kcal | Carbohydrates: 41.1g | Protein: 21.8g | Fat: 8.3g | Saturated Fat: 1.1g | Cholesterol: 29mg | Sodium: 725mg | Potassium: 151mg | Fiber: 11.2g | Sugar: 2.8g | Calcium: 109mg | Iron: 3mg