Southwest White Chicken Chili

It’s good to be back after taking some time off with lots of transitions for our family and the busy holiday season on top of it. Right now we are in a season where we have tons of different things going on and schedules are crazy. I find myself reaching for all my favorite go to meals that I can make without thinking and that everyone enjoys. This is one of them. It’s also perfect for the cool winter days when I just love a good soup or stew with some warm homemade bread.

When I first transitioned to life as a wife and then a mom and was managing multiple schedules I learned very quickly that I needed to have speed meals on hand that I could whip up in about a half hour without too much effort. One of my main resources for recipes at that time was my mom, and this was one that she shared with me that has become a family favorite. I love this recipe because I usually have almost all of the ingredients on hand. As long as I have chicken defrosted, most other things are in my pantry or ingredients we typically keep in the fridge. I’ve made this on several occasions on a night when I had no intention of making it, but my meal planning did not go as expected and what I had planned to make just wasn’t going to happen. This was a quick and easy substitute that was delicious! I hope you love this as much as we do!

Southwest White Chicken Chili

Prep Time 10 minutes
Cook Time 30 minutes
Course Main Course, Soup
Cuisine Mexican
Servings 3


  • 1 Tbsp olive oil
  • 1 1/2 lbs boneless, skinless, chicken breasts, cut into small cubes
  • 1 small yellow onion diced
  • 1 cup chicken broth
  • 1 4 oz can diced green chilis undrained
  • 1 19 oz can cannellini beans or white northern beans undrained
  • 3 scallions chopped (optional)
  • 1 tsp garlic powder
  • 1 tsp ground cumin
  • 1/2 tsp dried oregano
  • 1 jalapeno seeded and diced (optional)
  • shredded cheese for serving if desired


  • Heat oil in a large saucepan over medium heat. Add chicken, onions, and diced jalapeño and cook 4-5 minutes until the onion is soft and the chicken is nicely browned.
  • Stir in broth, green chilis, and spices. Simmer for 15 mins.
  • Stir in the beans and their liquid. Simmer 5 minutes.
  • Serve, topped with scallions and shredded cheese if desired.


What to serve with it: We usually eat this on its own or with a nice crusty artisan bread.  You could also serve it with a green salad. 
*I always used to make this with the fresh jalapeño and we loved it.  Now, since we are also serving it to our kids, I usually skip it and those who wanted their chili spicier add it to their individual bowls.  It’s an easy way to make the dinner accessible to anyone!

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