Tumbleweed’s White Chicken Chili Copycat Recipe

I have always loved Tumbleweeds White Chili. So I tried to recreate it at home. I think it turned out really good. Try this recipe and let me know how you like it. Plus it only takes a few minutes and its done. Talk about a quick meal, this one is it.

Copycat Tumbleweed White Chili Ingredients

  • 1 tbsp, Olive Oil
  • 1/2 lb, Chicken Breast (skinless, boneless), cut into small cubes
  • 1/4 cup, Onion (chopped)
  • 1 cup, Chicken Broth
  • 1 can, Green Chiles (chopped)
  • 1 can, White Beans (Kidney, Cannelloni or Great Northern)
  • 2, Green Onions1 tsp Garlic Powder
  • 1 tsp, Cumin (ground)
  • 1/2 tsp, Oregano
  • 1/8 tsp, Red Chili Peppers Flakes
  • Monterey Jack Cheese (optional)
  • Sour Cream (optional)

Cooking Directions

  1. Heat oil in large pan or dutch oven over medium heat.
  2. Add cubed chicken, onions and red pepper flakes.
  3. Cook for about 5 minutes or until the chicken is done.
  4. Stir in broth, green chilis and spices. Simmer for about 15 minutes.
  5. Stir in beans and simmer about 5 minutes.
  6. Top with green onions, cheese or sour cream.

Makes 4 servings. Double the recipe to make even more. This will get eaten!

One bowl is $4 Tumbleweed's. For a family of four, that is $16. Making this dish for a family of four cost around $4.50. Much less expensive than going out and the taste is even better!

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This copycat recipe for White Chicken Chili tastes just as good as the version you buy at Tumbleweed Restaurant!

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Tumbleweed's White Chicken Chili Copycat Recipe

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Ingredients

  • 1 tbsp, Olive Oil
  • 1/2 lb, Chicken Breast (skinless, boneless), cut into small cubes
  • 1/4 cup, Onion (chopped)
  • 1 cup, Chicken Broth
  • 1 can, Green Chiles (chopped)
  • 1 can, White Beans (Kidney, Cannelloni or Great Northern)
  • 2, Green Onions1 tsp Garlic Powder
  • 1 tsp, Cumin (ground)
  • 1/2 tsp, Oregano
  • 1/8 tsp, Red Chili Peppers Flakes
  • Monterey Jack Cheese (optional)
  • Sour Cream (optional)

Instructions

  1. Heat oil in large pan or dutch oven over medium heat.
  2. Add cubed chicken, onions and red pepper flakes.
  3. Cook for about 5 minutes or until the chicken is done.
  4. Stir in broth, green chilis and spices. Simmer for about 15 minutes.
  5. Stir in beans and simmer about 5 minutes.
  6. Top with green onions, cheese or sour cream.
by Savings Lifestyle: Andrea on February 21, 2011

4 Comments

  • Amanda - February 22, 2011 @ 1:01 am
    1

    I am going to have to make this!! Sounds sooo very yummy!! Just had a question though… do you drain your beans before you add them or do you just open the can and pour it all in?!?! Thanks!!

  • Mary - February 22, 2011 @ 7:13 am
    2

    Amanda,

    Thanks for the question. Sorry about not adding that part.

    No, do not drain your beans. This adds flavor to your soup. If you like a more beany soup, then add another can. Not drained!

    Thanks again. Enjoy
    Mary

  • Im4miracles - March 24, 2013 @ 1:08 pm
    3

    This soup was fabulous! I did add two more cups of chicken broth and some cornstartch to thicken it a bit as well as a second can of beans. It is a keeper recipe! THANKS!

  • kdccal - December 16, 2013 @ 10:37 am
    4

    This receipe was awesome. Thank you, my family loved it & I’ll be using this in the future…

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