Easy White Chicken Chili
This white chicken chili is full of warm spices and ultra creamy! It's one of my favorite cold-weather recipes that tastes so good and fills you up.
Servings 6 servings
Calories 537kcal
Ingredients
- 1 tablespoon olive oil
- 1 large onion chopped
- 1 jalapeno seeded and chopped
- 2 garlic cloves sliced
- 1 ½ pounds skinless boneless chicken thighs
- 1 ½ teaspoon salt
- 1 teaspoon black pepper
- 4 cups water
- 3 (15-ounce) cans white beans rinsed and drained, divided
- 1 (8-ounce) container sour cream
- 2 (4-ounce) can diced green chilis
- 1 ½ cups frozen corn kernels
- 1 teaspoon cumin
- 1 teaspoon Mexican oregano
- ½ teaspoon chili powder
- Shredded Monterey Jack cheese for topping
- Dice avocados for topping
- Chopped cilantro for topping
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onions, jalapenos, and garlic, and cook until translucent and soft, about 5 minutes.
- Add chicken, salt, pepper and water to the pot and cook over medium heat until tender, about 20 minutes. Remove the chicken from the water and shred.
- Add half the white beans and sour cream to the pot. Use an immersion blender to blend the beans with the onions, garlic and water mixture. This will create the creamy texture for the soup.
- Return the shredded chicken to the pot. Add the remaining white beans, green chilis, corn, cumin, oregano, and chili powder, and stir to combine. Bring mixture to a boil, then cover and reduce heat to low and simmer for 15 minutes. The soup will continue to thicken as it sits.
- Ladle the soup into 4-6 bowls and top it with cheese, avocados, and cilantro, if desired.
Notes
Storage: Store any leftovers in an airtight container. They will last about 2-3 days in the fridge or 3 months in the freezer.
Substitutes: For best results, follow the recipe as is. However, you can change up the spices as you see fit. You can also use cooked rotisserie chicken instead of cooking chicken as part of the recipe.
Equipment: I love using my Cuisinart Smart Stick hand blender for blending soups and chili. It's quick and easy and gets me the perfect creamy consistency for the chili, without having to add flour or cream cheese.
* Please note the nutrition label does not include any of the toppings.
Original recipe:;
1 tablespoon olive oil
1 medium onion diced
1 garlic clove minced
2 medium skinless boneless chicken thighs about 1 pound
6 cups chicken broth
2 15-ounce can white beans, rinsed/drained
2 4-ounce can diced green chilis
½ cup frozen corn kernels
1 teaspoon cumin
½ teaspoon Mexican oregano
½ teaspoon chili powder
1 teaspoon salt
1 teaspoon black pepper
Toppings: sour cream avocado, jalapenos, cilantro
Instructions
In a large heavy bottomed Dutch oven or stockpot over medium heat, heat the olive oil. Add the onions and garlic, and cook until translucent and soft, about 5 minutes.
Add chicken and chicken broth (or water) to the pot and cook over medium heat until tender, about 20 minutes. Remove the chicken from the broth and shred.
Add one can of white beans to to the pot. Use an immersion blender to blend the beans with with onions, garlic and chicken broth mixture. This will create the creamy texture for the soup.
Return the shredded chicken to the pot. Add the remaining white beans, corn, green chilis, spices, salt and pepper, and stir to combine. Bring mixture to a boil, then cover and reduce heat to low and simmer for 15 minutes.
Remove from heat and serve with immediately with toppings of choice.
1 medium onion diced
1 garlic clove minced
2 medium skinless boneless chicken thighs about 1 pound
6 cups chicken broth
2 15-ounce can white beans, rinsed/drained
2 4-ounce can diced green chilis
½ cup frozen corn kernels
1 teaspoon cumin
½ teaspoon Mexican oregano
½ teaspoon chili powder
1 teaspoon salt
1 teaspoon black pepper
Toppings: sour cream avocado, jalapenos, cilantro
Instructions
In a large heavy bottomed Dutch oven or stockpot over medium heat, heat the olive oil. Add the onions and garlic, and cook until translucent and soft, about 5 minutes.
Add chicken and chicken broth (or water) to the pot and cook over medium heat until tender, about 20 minutes. Remove the chicken from the broth and shred.
Add one can of white beans to to the pot. Use an immersion blender to blend the beans with with onions, garlic and chicken broth mixture. This will create the creamy texture for the soup.
Return the shredded chicken to the pot. Add the remaining white beans, corn, green chilis, spices, salt and pepper, and stir to combine. Bring mixture to a boil, then cover and reduce heat to low and simmer for 15 minutes.
Remove from heat and serve with immediately with toppings of choice.
Nutrition
Serving: 2cups | Calories: 537kcal | Carbohydrates: 62g | Protein: 40g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.02g | Cholesterol: 130mg | Sodium: 869mg | Potassium: 1519mg | Fiber: 13g | Sugar: 3g | Vitamin A: 399IU | Vitamin C: 21mg | Calcium: 242mg | Iron: 9mg