Description
A cozy and comforting white chicken chili perfect for cold winter nights. Made with tender shredded chicken, creamy white beans, and mild green chiles in a savory broth. Ready in under 30 minutes.
Ingredients
- 1 tbsp olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 cups chicken broth
- 2 cans (15 oz) Great Northern beans, drained and rinsed
- 1 can (4 oz) diced green chiles
- 3 cups cooked chicken, shredded
- 1 cup frozen corn
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 cup heavy cream (optional)
- Toppings: Cilantro, lime, avocado, tortilla strips
Instructions
- Sauté: Heat olive oil in a large pot over medium heat. Add onion and cook until soft (about 5 minutes). Add garlic and cook for 1 minute more.
- Simmer: Add chicken broth, drained beans, green chiles, corn, cumin, oregano, salt, and pepper. Bring to a boil, then reduce heat and simmer for 15 minutes.
- Add Chicken: Stir in the shredded chicken and cook for 5 minutes until heated through.
- Finish: Stir in heavy cream if using. Heat gently for 2-3 minutes (do not boil). Taste and adjust salt.
- Serve: Ladle into bowls and top with fresh cilantro, avocado slices, and a squeeze of lime juice.
Notes
- Chicken Shortcut: Use a rotisserie chicken or leftover roast chicken to make this recipe even faster.
- Dairy-Free: Skip the heavy cream for a lighter broth-based soup, or use coconut milk for a dairy-free creamy option.
- Thicker Soup: Mash about 1/2 cup of the beans against the side of the pot to naturally thicken the broth.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Dinner, Soup, Stove Top
- Method: Stovetop
- Cuisine: American, Tex-Mex
Nutrition
- Serving Size: 1.5 cups
- Calories: 320
- Sugar: 3g
- Sodium: 650mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 7g
- Protein: 28g
- Cholesterol: 65mg