Chicken Chilli

    50 min

    Cooked chicken is combined with cannellini beans, green chillies, onion and garlic in this quick and easy chilli dish.

    371 people made this

    Serves: 8 

    • 2 tablespoons olive oil
    • 2 onions, chopped
    • 4 cloves garlic, minced
    • 4 cooked chicken breasts or leftover roast chicken, chopped
    • 1.5L (2 1/2 pints) chicken stock
    • 2 to 3 green chillies, seeded and finely chopped
    • 1 dessertspoon ground cumin
    • 1 dessertspoon dried oregano
    • 1 1/2 teaspoons cayenne pepper
    • 5 (400g) tins cannellini beans, undrained
    • 100g (4 oz) Cheddar cheese, grated

    Prep:10min  ›  Cook:40min  ›  Ready in:50min 

    1. Heat the oil in a large pot over medium heat. Add the onions and garlic and sauté for 10 minutes, or until onions are tender. Add the chicken, chicken stock, green chillies, cumin, oregano and cayenne pepper and bring to the boil.
    2. Reduce heat to low and add the beans. Simmer for 20 to 30 minutes, or until heated thoroughly. Pour into individual bowls and top with grated cheese.


    This is a great way to use up leftover chicken. Try it with turkey, too!

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    Reviews in English (373)


    wonderful recipe. My whole family loved it especially my three kids. I have another white chili recipe and plan to get rid of that one in place of this recipe. The only thing that I changed was to add only 2 cans of chicken broth and I took the advice of other people and put 2 cans of the beans in the blender to make the chili thicker. Other than that, I did everything else the same. This is definitely a keeper.  -  26 Oct 2007  (Review from Allrecipes US | Canada)


    This was great on a cold, rainy day. To thicken the chili I pureed two of the five cans of beans in the blender. I also used Hot Pepper cheese instead of the Monterey Jack. I served it to 4 people and barely had enough left for lunch the next day for one.  -  05 Nov 2002  (Review from Allrecipes US | Canada)


    Made as written? A watery, chock-full-of-onions, overly spicy dish. Made again with the following modifications? FIVE STARS! : 1 large onion instead of 2, cut down cayenne to 1/2 tsp, puree 2 of the cans of beans for a creamier/thicker texture, decrease broth to 2 cans, add in the cheese while on the stovetop to melt/thicken, and, finally, add about a Tbsp of cider vinegar for a touch of acidity. THAT was the best white chicken chili I've ever made/had!  -  20 Oct 2011  (Review from Allrecipes US | Canada)