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White Chicken Chili Recipe

Creamy White Chicken Chili Recipe: Quick Comfort for Any Night

This white chicken chili recipe is a quick, family-friendly meal, perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Soups
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 tablespoons Neutral Oil Olive oil is a great substitute.
  • 1 medium Yellow Onion Diced; red onion can be used.
  • 1 whole Jalapeño Finely chopped; can be omitted.
  • 3 cloves Garlic Minced; fresh is preferred.
  • 1 teaspoon Dried Oregano Italian seasoning can replace it.
  • 1 teaspoon Ground Cumin Coriander can substitute.
For the Protein
  • 1.5 pounds Boneless, Skinless Chicken Breasts Thighs can be used for extra moisture.
For the Soup
  • 4 cups Low-Sodium Chicken Broth Vegetable broth is a lighter option.
  • 1 can Green Chiles (4.5 oz) Can be omitted or substituted.
  • 1 teaspoon Kosher Salt Adjust based on dietary restrictions.
  • 0.5 teaspoon Freshly Ground Black Pepper White pepper can be used.
For Heartiness
  • 2 cans White Beans (15 oz) Drained and rinsed; substitutes include cannellini or navy beans.
  • 1 cup Frozen Corn Fresh corn is a fantastic alternative.
For Creaminess
  • 1 cup Sour Cream Greek yogurt is a healthy substitute.
For Garnishing
  • 1 whole Avocado Can be omitted or replaced with guacamole.
  • 0.25 cup Chopped Fresh Cilantro Parsley can substitute if preferred.
  • 0.5 cup Crushed Tortilla Chips Use crushed crackers or skip if desired.
  • 1 cup Shredded Monterey Jack Cheddar is a lovely alternative.

Equipment

  • large pot

Method
 

Step-by-Step Instructions
  1. In a large pot, heat 2 tablespoons of neutral oil over medium heat. Add 1 diced medium yellow onion, 1 finely chopped jalapeño, and 3 minced garlic cloves. Sauté for about 5 minutes until the onion is translucent.
  2. Pour in 4 cups of low-sodium chicken broth and add 1.5 pounds of chicken breasts cut into thirds along with a can of green chiles, 1 teaspoon of kosher salt, and 1/2 teaspoon of black pepper. Increase heat to boil. Cook for 10-15 minutes until chicken registers 165°F.
  3. Remove the chicken from the pot, let it cool slightly, then shred into bite-sized pieces. Return to the pot.
  4. Add two 15 oz cans of drained white beans and bring the chili to a simmer. Mash some beans for creaminess if desired. Simmer for about 5 minutes.
  5. Stir in 1 cup of frozen corn and the shredded chicken, letting everything cook until heated through, about 3-5 minutes.
  6. Remove from heat, stir in 1 cup of sour cream. Serve topped with diced avocado, cilantro, crushed tortilla chips, and shredded Monterey Jack cheese.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 85mgSodium: 800mgPotassium: 600mgFiber: 9gSugar: 3gVitamin A: 500IUVitamin C: 15mgCalcium: 150mgIron: 3mg

Notes

Store leftovers in an airtight container for 4-5 days. Freeze for up to 3 months. Thaw overnight and reheat on stovetop.

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