2 ratings

Southwest White Chili

You still get the beans in your chili, they're just white
Courtesy of McCormick

A special spice blend, chicken, cannellini beans and Monterey Jack cheese make this Southwest chili "white".

This recipe is courtesy of McCormick.

Ready in
35 m
10 m
(prepare time)
25 m
(cook time)
Calories Per Serving


  • 1 Teaspoon McCormick® Garlic Powder
  • 1 Teaspoon McCormick® Ground Cumin
  • 1/2 Teaspoon McCormick® Oregano Leaves
  • 1/2 Teaspoon McCormick® Cilantro Leaves
  • 1/8 Teaspoon McCormick® Ground Cayenne Red Pepper
  • 1 Tablespoon olive oil
  • 1 1/2 Pound boneless skinless chicken breast halves, cut into 1/2-inch cubes
  • 1/4 Cup chopped onion
  • 1 Cup chicken broth
  • 1 can of chopped green chiles
  • 1 can of white kidney beans, (cannellini), undrained


Mix garlic powder, cumin, oregano, cilantro and red pepper in small bowl. Set aside.

Heat oil in large skillet on medium-high heat. Add chicken and onions; cook and stir 4 to 5 minutes.

Stir in chicken broth, chiles and spices; bring to boil.

Reduce heat to low; simmer 15 minutes.

Stir in beans; simmer, uncovered, 5 minutes.