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Easy White Chicken Chili
This white chicken chili recipe is a Tex-Mex inspired meal. Chicken, poblano peppers, green chilis, corn, and kidney beans are slowly simmered in a creamy chicken base.
Prep Time
20 mins
Cook Time
20 mins
Total Time
45 mins
Servings: 6 servings
Calories: 286 kcal
Course:
Main Course , Soup
Cuisine:
American , Tex-Mex
Ingredients
- 2 teaspoons olive oil
- 1 large yellow onion diced, or two small onions
- 2 poblano peppers seeded and diced
- 2 cups reduced sodium chicken broth
- 1 (15.5 ounce each) can cannellini beans also known as white kidney beans
- 1 (4 ounce each) can mild green chiles with juices
- 1 cup corn kernels
- 12 ounces boneless skinless chicken breasts ½-inch diced
- 1 ½ teaspoons chili powder
- ½ teaspoon cumin
- ½ teaspoon dried oregano
- ½ teaspoon salt or to taste
- ½ teaspoon black pepper
- ⅔ cup sour cream
- 3 tablespoons chopped fresh cilantro
Instructions
- Heat 2 teaspoons of olive oil in a dutch oven or large pot.
- Soften diced onions and peppers in the oil over medium heat until translucent, about 5 minutes.
- Add chicken broth, white kidney beans, mild green chilis, corn, diced chicken, chili powder, cumin, and oregano.
- Cover and simmer for 25 minutes or until the vegetables are tender.
- Remove from heat and stir in sour cream and cilantro.
- Serve with your favorite toppings.
Cup of Yum
Notes
- Notes: Green bell peppers can be substituted for poblanos.
- Consistency: If you'd prefer a thicker white chicken chili, remove the lid after 15 minutes and simmer uncovered.
- Flavor: Add more chili powder or diced jalapenos for a spicier kick. Experiment with different types of beans, such as black or pinto beans for a new twist.
- Chicken: Mix it up by using chicken thighs or shredded rotisserie chicken instead of diced chicken.
- Toppings: Top it with shredded cheese, diced avocado, crushed tortilla chips, corn chips, or sour cream.
- Slow Cooker: This recipe is also great in a slow cooker, cook on low for 4-6 hours or high for 2-3 hours. Thicken by mixing 2 teaspoons cornstarch with 1 tablespoon water. Stir in 15 minutes before serving.
- Keep leftover easy white chicken chili covered in the refrigerator for up to 4 days. Freeze portions in zippered bags for up to 8 weeks.
Nutrition Information
Serving
1.25cup
Calories
286
(14%)
Carbohydrates
30g
(10%)
Protein
22g
(44%)
Fat
9g
(14%)
Saturated Fat
3g
(15%)
Cholesterol
49mg
(16%)
Sodium
463mg
(19%)
Potassium
864mg
(25%)
Fiber
7g
(28%)
Sugar
4g
(8%)
Vitamin A
555IU
(11%)
Vitamin C
48.8mg
(54%)
Calcium
85mg
(9%)
Iron
3.2mg
(18%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 286
% Daily Value*
| Serving | 1.25cup | |
| Calories | 286 | 14% |
| Carbohydrates | 30g | 10% |
| Protein | 22g | 44% |
| Fat | 9g | 14% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 49mg | 16% |
| Sodium | 463mg | 19% |
| Potassium | 864mg | 18% |
| Fiber | 7g | 28% |
| Sugar | 4g | 8% |
| Vitamin A | 555IU | 11% |
| Vitamin C | 48.8mg | 54% |
| Calcium | 85mg | 9% |
| Iron | 3.2mg | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.