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
- Heat oil in large pan or dutch oven over medium heat.
- Add cubed chicken, onions and red pepper flakes.
- Cook for about 5 minutes or until the chicken is done.
- Stir in broth, green chilis and spices. Simmer for about 15 minutes.
- Stir in beans and simmer about 5 minutes.
- 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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Tumbleweed's White Chicken Chili Copycat Recipe
Ingredients
Scale
- 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
- Heat oil in large pan or dutch oven over medium heat.
- Add cubed chicken, onions and red pepper flakes.
- Cook for about 5 minutes or until the chicken is done.
- Stir in broth, green chilis and spices. Simmer for about 15 minutes.
- Stir in beans and simmer about 5 minutes.
- Top with green onions, cheese or sour cream.
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!!
I Did chives instead of green onions bcuz I didn’t have any green onions and added more onion powder and minced onion as my onions and it taste just the same
Kaila, thanks for sharing that swap worked for you!
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
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!
This receipe was awesome. Thank you, my family loved it & I’ll be using this in the future…
Do you think you could recreate their refried beans. I’m far away and I miss them!
I just had Tumbleweeds White Chicken Chili today & it had avocado in it as well . It was a really tastey addition to the chili .
Judy, that sounds delish! I love avocado too. Thanks for stopping by and giving me an idea the next time I make this!
I saw someone mention adding cornstarch to thicken the soup. I am very new to cooking. If I wanted it thicker is there a specific amount to add?
Kim, start with 1 tsp mixed into like 4 oz of water. Then add that mixture to the pot. If it’s not thick enough for your liking, continue adding the 1 tsp/4 oz water combination. I always start with less and build up to be sure I get the consistency I want.