Easy White Chili

This simple recipe is a great way to use leftover chicken, and it takes less than a half hour to prep. Most of the protein is derived from the beans. It is especially good with cornbread.

Makes 4-6 servings


  • 1 medium onion, diced
  • 1 clove garlic, minced
  • 1 tsp. dried cumin
  • 1/2 tsp. dried oregano
  • 1/2 tsp. dried coriander
  • 1/4 tsp. cayenne pepper
  • 2 cups chicken stock (or 1.5 cups stock and a 1/2 cup good Mexican beer)
  • 2 cans of cannellini (white kidney) beans, undrained
  • 1 cup (or more or less, depending on what you have around) of cooked chicken, chopped
  • 1 can of chopped green chiles, undrained
  • Olive oil
  • Salt and pepper
  • Shredded cheese and sour cream or yogurt to garnish


  1. Cook onions in small amount of olive oil with a pinch of salt over medium heat until onions start to turn translucent
  2. Add dried spices, 1/2 tsp salt, a few grinds of pepper, and garlic, cook for about 2 more minutes – just heat the spices, don’t burn the garlic!
  3. Add stock, bring to a boil. Once the boil begins, you can add a little mexican beer if the spirit moves you.
  4. Reduce heat, then add chicken, chiles and beans.
  5. Simmer for at least 15 minutes.
  6. Serve with garnishes.

3 thoughts on “Easy White Chili

  1. Pingback: If You Enjoyed “The Tyranny of the Home-Cooked Meal” | The Reluctant Hippie

  2. Pingback: 2018 Freezer Meal Challenge | The Reluctant Hippie

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