Southwest White Chili

Southwest White Chili

This recipe is for those cold, snowy nights of winter when you just want to warm your insides.  Actually, this dish is also a great way to use up leftover turkey from the holidays (but hopefully you’ve already gotten ride of that a long time ago!).


2.5 cups of cooked chicken breast or turkey (skinless, boneless and cubed)
1/4 cup chopped onion
2 cups chicken broth
2 cans of cannelloni beans (white kidney beans), undrained
1 can cream of chicken
2 oz (1/2 can) of chopped green chilies
1 t garlic powder
1/2 t ground cumin
1/2 t oregano
1/2 t cilantro
1/8 t ground red pepper


  1. Sauté the onion in olive oil for a few minutes or until they appear clear and somewhat golden.
  2. Stir in broth, chilies, spices, and meat.  Simmer for 15 minutes.
  3. Stir in beans and simmer for 5 more minutes or until completely warmed.
  4. Serve with shredded cheddar or Monterrey jack cheese (optional).
Photo by Miriam Kato



  1. 1

    Great recipe and a New fan here and feel free to stop by and

  2. 2

    This chili looks super hearty… good for crisp spring weather

  3. 3

    looks delicious! thank you for the recipe!

  4. 4
    Jessica Beard says:

    This looks really yummy. My hubby has been wanting me to fix this for awhile, but I needed a good recipe.

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