Best White Chili Recipe
White chicken chili is a great comforting bean soup packed with flavor, chicken, beans, and veggies. With a thick and delicious chili with just the right amount of kick and your favorite toppings, you know you’re in for a soul-satisfying good meal!
Servings: 6 -8 servings
Ingredients
Soup
- 3 cups cooked, shredded chicken (about 1 1/2 pounds chicken)
- 4 cups chicken broth
- 30 ounces Great Northern or Cannellini beans drained and rinsed
- 1 Tablespoon salted butter
- 1 Tablespoon olive oil
- 1 medium yellow onion chopped
- 2 jalapeños stem, seeds, and membranes removed, then finely chopped
- 4 garlic cloves minced
- 8 ounces mild diced green chilies
- 1 cup corn kernels fresh or frozen
- Juice of 1 lime
- 1 1/2 teaspoons ground cumin
- 1/2 teaspoon ancho chili powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper
- 1/2 cup sour cream or Greek yogurt
Toppings
- Additional sour cream
- Shredded Monterey Jack cheese
- Chopped fresh cilantro
- Sliced avocado
- Chopped green onion
- Thinly sliced jalapeño
- Corn chips
Instructions
- Place 1 cup of the beans in a blender with 1/2 cup of the chicken broth and blend until smooth. Set aside.4 cups chicken broth, 30 ounces Great Northern or Cannellini beans
- Melt the butter along with the oil in a large dutch oven or other heavy pot over medium heat.1 Tablespoon salted butter, 1 Tablespoon olive oil
- Add the onions and jalapeño, then sauté until softened and the onions turn translucent, around 3-5 minutes. Add garlic and cook another 30 seconds.1 medium yellow onion, 2 jalapeños, 4 garlic cloves
- Add the pureed beans and broth, remaining chicken broth, remaining beans, diced green chilies, corn kernels, lime juice, cumin, ancho chili powder, oregano, salt, pepper, smoked paprika, and cayenne pepper. Bring to a boil, then reduce the heat to a simmer.8 ounces mild diced green chilies, 1 cup corn kernels, Juice of 1 lime, 1 1/2 teaspoons ground cumin, 1/2 teaspoon ancho chili powder, 1/2 teaspoon dried oregano, 1/2 teaspoon kosher salt, 1/2 teaspoon black pepper, 1/4 teaspoon smoked paprika, 1/4 teaspoon cayenne pepper
- Cook for 15-30 minutes, stirring occasionally, then remove from heat and stir in the sour cream and the shredded, cooked chicken.3 cups cooked, shredded chicken, 1/2 cup sour cream or Greek yogurt
- Serve topped with additional sour cream, shredded cheese, chopped cilantro, sliced avocado, chopped green onion, thinly sliced jalapeno, and/or corn chips.Additional sour cream, Shredded Monterey Jack cheese, Chopped fresh cilantro, Sliced avocado, Chopped green onion, Thinly sliced jalapeño, Corn chips
Video
Notes
- Leftover rotisserie chicken works great for this recipe. If you don't have cooked chicken already, you can add whole chicken breasts in step 4 above. Let the soup simmer until the chicken is done, then remove the chicken and shred, before adding it back to the soup with the sour cream.
- Slow cooker version: Use raw chicken breasts and add everything but sour cream to the bowl of a slow cooker. I still like to sauté the onions, jalapeño, and garlic first in a pan with the butter and olive oil before I add those. Cook on LOW for 5-6 hours or on HIGH for 3 hours. Remove the chicken and shred. Use a ladle to scoop some of the beans and broth into a blender and blend before stirring back into the soup with the shredded chicken and sour cream.
- This soup will keep in the fridge for 3-4 days. Or if you plan to make ahead and freeze, don't add the sour cream until after the soup is thawed and heated on the stovetop.
- This recipe is on page 95 of my cookbook, House of Nash Eats Everyday!
Nutrition
Calories: 407kcal | Carbohydrates: 42g | Protein: 30g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 67mg | Sodium: 1065mg | Potassium: 1112mg | Fiber: 9g | Sugar: 3g | Vitamin A: 459IU | Vitamin C: 34mg | Calcium: 176mg | Iron: 7mg
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