Description
White Chicken Chili is a hearty and creamy soup made with tender chicken, white beans, green chilies, and warming spices—perfect for cozy dinners and chilly nights.
Ingredients
Units
Scale
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 pound boneless, skinless chicken breasts or thighs
- 1 can (4 oz) diced green chilies
- 2 cans (15 oz each) white beans, drained and rinsed
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/2 teaspoon chili powder
- 1/4 teaspoon cayenne pepper (optional)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 cups chicken broth
- 1/2 cup sour cream
- 1/2 cup heavy cream or half-and-half
- Juice of 1 lime
- Fresh cilantro, shredded cheese, and tortilla strips for garnish (optional)
Instructions
- Heat olive oil in a large pot over medium heat. Add diced onion and cook for 3–4 minutes until softened. Add garlic and sauté for 1 minute more.
- Add chicken, green chilies, white beans, cumin, oregano, chili powder, cayenne, salt, and pepper. Stir to combine.
- Pour in chicken broth. Bring to a boil, then reduce heat and simmer uncovered for 20–25 minutes, until chicken is fully cooked and flavors meld.
- Remove chicken from the pot, shred it with two forks, then return to the pot.
- Stir in sour cream, heavy cream, and lime juice. Simmer for another 5 minutes on low heat.
- Taste and adjust seasoning if needed. Serve hot topped with fresh cilantro, cheese, or tortilla strips if desired.
Notes
- For extra flavor, sear the chicken first before adding it to the chili.
- To thicken the chili, mash some of the beans or add a cornstarch slurry.
- Leftovers can be stored in the fridge for up to 4 days or frozen for later.
Nutrition
- Serving Size: 1 cup
- Calories: 360
- Sugar: 2g
- Sodium: 620mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 85mg