Description
This White Chicken Chili recipe is a comforting and creamy fall soup that is perfect for chilly evenings. Packed with shredded chicken, white beans, and aromatic spices, this hearty soup is easy to make and full of flavor.
Ingredients
Scale
Ingredients:
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 pound cooked shredded chicken (rotisserie or poached)
- 2 cans (15 ounces each) white beans, drained and rinsed
- 1 can (4 ounces) diced green chiles
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon chili powder
- 1/2 teaspoon ground coriander
- 1/4 teaspoon cayenne pepper (optional)
- 4 cups low-sodium chicken broth
- 1/2 cup sour cream
- 1/2 cup heavy cream or half-and-half
- Salt and pepper to taste
- Fresh cilantro, diced avocado, shredded cheese, and lime wedges for serving
Instructions
- In a large pot, heat olive oil over medium heat. Add the diced onion and cook for 4–5 minutes until softened.
- Stir in the garlic and cook for 30 seconds until fragrant.
- Add shredded chicken, white beans, green chiles, cumin, oregano, chili powder, coriander, and cayenne if using. Pour in the chicken broth and bring to a gentle boil.
- Reduce heat and simmer uncovered for 20–25 minutes, stirring occasionally.
- Stir in sour cream and heavy cream, and cook another 5 minutes until heated through.
- Season with salt and pepper to taste.
- Serve hot, garnished with cilantro, avocado, cheese, and a squeeze of lime if desired.
Notes
- For a thicker chili, mash some of the beans before adding them to the pot or simmer longer uncovered.
- This recipe is great for leftovers and freezes well.
- Use rotisserie chicken to save time.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 390
- Sugar: 3g
- Sodium: 640mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 6g
- Protein: 33g
- Cholesterol: 95mg
