This white chicken chili is hearty, healthy, loaded with tender chicken, and packed with flavor!! Fast and easy comfort food that everyone loves!!
Prep Time10 minutesmins
Cook Time20 minutesmins
Total Time30 minutesmins
Course: Soup
Cuisine: American
Keyword: best white chicken chili recipe, easy white chicken chili, white bean chicken chili, white chicken chili, white chicken chili recipe, white chili
Servings: 8
Calories: 604kcal
Author: Averie Sunshine
Ingredients
3tablespoonsolive oil
3cupssweet Vidalia or yellow onionpeeled and diced small (about 2 medium/large onions)
1large jalapeno pepperabout 4 to 5 inches long, diced very small (the seeds are where the heat is concentrated; included or discard them based on preference)
7 to 8ouncescanned green chilesdon’t drain (I used mild heat)
4garlic clovespeeled and finely minced
32ounces4 cups low-sodium chicken broth
4cupsshredded cooked chickenuse about 1 whole storebought rotisserie chicken to save time; or roast or cook your own chicken in a skillet
two 15-ounce cans cannellini beansdrained and rinsed (see step 4 below about blending 1 cup of the beans with a splash of chicken broth or water)
1tablespoonlime juice
1tablespooncumin
1teaspoondried oregano
1teaspoonssaltor to taste
1teaspoonblack pepper
½teaspoonred chili flakes
¼teaspooncayenne pepperoptional and to taste
⅓cupfresh cilantro leavesfinely minced
tortilla stripschips, crackers, diced avocado, shredded cheese, and/or sour cream; all are optional for garnishing
Instructions
To a large Dutch oven or stockpot, add the olive oil and heat over medium-high heat to warm.
Add the onion, jalapeno, green chilis, and sauté for about 7 minutes, or until vegetables begin to soften. Stir intermittently.
Add the garlic and sauté for 1 to 2 minutes. Stir intermittently.
Add the chicken broth, chicken, cannellini beans including whole beans and blended bean mixture (take 1 cup of the beans, add to a food processor or blender, add a splash of chicken broth or water and blend until smooth; mixture should be thick.
Add the blended bean mixture along with the whole beans to pot), lime juice, cumin, oregano, salt, pepper, red chili flakes, optional cayenne pepper, and bring to a boil.
Allow mixture to boil gently for about 7 to 10 minutes. It’s unlikely, but if at any point the overall liquid level looks low or you prefer your chili to be thinner, add 1 cup of water or as desired; you’ll adjust the salt and seasoning levels at the end. For thicker chili, allow mixture to boil longer and reduce until desired thickness is reached.
Add the cilantro and boil 1 minute.
Taste chili and add salt to taste. This will vary based on how salty the chicken broth, beans, and rotisserie chicken are, and personal preference. Make any necessary seasoning adjustments (i.e. more salt, pepper, cumin, cayenne, lime juice, etc.).
Ladle chili into bowls, and optionally garnish with tortilla strips, chips, crackers, avocado, cheese and/or sour cream; serve immediately.
Notes
Chili will keep airtight in the fridge for 5 to 7 days or in the freezer for up to 6 months.