White Chicken Chili
White Chicken Chili is a cozy one-pot meal made with chicken, white beans, green chiles, and warm spices simmered in a creamy broth. It’s hearty, comforting, and easy to make for busy weeknights.
Servings: 6 servings
Ingredients
- 1 tablespoon olive oil
- 1 large onion chopped
- 1 jalapeno seeded and chopped
- 2 garlic cloves sliced
- 1 ½ pounds boneless skinless 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 chiles
- 1 ½ cups frozen corn
- 1 teaspoon cumin
- 1 teaspoon Mexican oregano
- ½ teaspoon chili powder
- Shredded Monterey Jack cheese for topping
- Avocados diced, for topping
- Cilantro chopped, 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 chiles, 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.
Video
Notes
My Top Tips: Use rotisserie chicken to make it faster. If you want to make this white chicken chili even faster and easier, use leftover shredded rotisserie chicken.You can just add it in when you add the corn in step 4.
Storage: Store any leftovers in an airtight container. They will last about 2-3 days in the fridge or 3 months in the freezer.
Freezing: Chili freezes really well! Let it cool to room temperature, and then put it in freezer-safe containers. Defrost it in the fridge before reheating it.
Equipment: I love using my Cuisinart Smart Stick hand blender for blending soups and chili. It's quick and easy and gives the chili a creamy consistency, without having to add flour or cream cheese.
* Please note the nutrition label does not include any of the toppings.
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
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