Description
A quick and easy 30-minute white chicken chili made in one pot on the stove. Creamy, hearty, and packed with white beans, tender chicken, and mild green chiles. The perfect healthy weeknight dinner.
Ingredients
- 1 tbsp olive oil
- 1 yellow onion, diced
- 3 cloves garlic, minced
- 2 tsp ground cumin
- 1 tsp dried oregano
- 1/2 tsp ground coriander
- 1/4 tsp cayenne pepper (optional)
- 4 cups chicken broth
- 2 cans (15 oz) Cannellini beans, drained and rinsed
- 1 can (4 oz) diced green chiles
- 3 cups cooked chicken, shredded (rotisserie works great)
- 1/2 cup heavy cream (or sour cream)
- Salt and pepper to taste
- Juice of half a lime
- 1/2 cup fresh cilantro, chopped
- Toppings: Tortilla strips, avocado, cheese, lime wedges
Instructions
- Sauté Aromatics: Heat olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and cook for 5 minutes until soft. Add minced garlic, cumin, oregano, and coriander. Cook for 1 minute until fragrant.
- Build the Soup: Pour in the chicken broth, drained beans, and diced green chiles. Bring the mixture to a boil, then reduce heat to low and simmer for 10 minutes.
- Thicken (Optional): For a thicker chili, use a potato masher to mash about 1/4 of the beans directly in the pot. This creates a creamy base naturally.
- Add Chicken: Stir in the shredded cooked chicken and simmer for another 5 minutes until the chicken is heated through.
- Make it Creamy: Remove from heat or turn to the lowest setting. Stir in the heavy cream (or sour cream) and lime juice. Stir well.
- Season and Serve: Taste and season with salt and pepper as needed. Stir in fresh cilantro. Ladle into bowls and serve with your favorite toppings.
Notes
Chicken Shortcut: Use a grocery store rotisserie chicken to save time. You need about 3 cups of shredded meat.
Make it Spicy: If you like heat, add a diced jalapeño with the onions or increase the cayenne pepper.
Dairy-Free Option: You can skip the cream entirely for a brothier soup, or use full-fat coconut milk for a dairy-free creamy texture.
Storage: Store leftovers in an airtight container in the fridge for up to 3 days. The flavors often get better the next day.
Bean Swap: Great Northern beans or Navy beans work perfectly if you don’t have Cannellini.
Meal Prep: This recipe doubles easily. Make a big batch on Sunday for lunches all week.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Dinner, Soup, One Pot
- Method: Stovetop
- Cuisine: American, Tex-Mex
Nutrition
- Serving Size: 1.5 cups
- Calories: 410
- Sugar: 2g
- Sodium: 720mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 7g
- Protein: 34g
- Cholesterol: 95mg