Chicken White Chili with Mixed Greens

Chicken white chili makes a warm, hearty meal for colder evenings. Poblano chiles add a mild spice to this dish that can be enhanced with additional jalapenos as a topping.

Chicken white chili with mixed greens

Makes 4 servings

1-1/2 pound boneless skinless chicken breasts, chopped

1/2 red onion

2 poblano chiles
, diced
2 garlic cloves, minced

2 teaspoons ground cumin

2 teaspoons dried oregano

1/2 teaspoon cayenne pepper

16 oz chicken broth

15 oz can cannellini beans

1 cup shredded Monterey Jack cheese

2 jalapeno peppers, optional

5 oz spring mix
2 tbsp fresh lime juice
Olive oil, salt and pepper


  1. Heat a drizzle of olive oil over medium high heat. Add onion and poblano chiles, sauteeing a few minutes until softened. Add garlic and stir briefly until fragrant. Add chicken and cook a few minutes longer, stirring occasionally, until chicken is opaque.
  2. Add cumin, oregano and cayenne along with salt and pepper to taste, stirring briefly again to roast the spices.
  3. Add 3 cups of water and the chicken broth. Once soup comes to a boil, reduce heat, cover and simmer for 15 minutes. Add canellini beans in the last 5 minutes of cooking.
  4. While soup finishes cooking, prepare salad. In a small jar, combine 3 tbsp olive oil with lime juice and salt and pepper to taste. Shake until well blended. Just before ready to serve soup, toss spring mix with dressing.