Easy White Chicken Chili
User Reviews
4.5
Easy White Chicken Chili
Description
This recipe starts by sautéing onions, jalapeno, canned green chiles, and garlic in olive oil to soften and blend their flavors. Chicken broth is then added along with shredded cooked chicken, and both whole and blended cannellini beans, which help thicken and add body to the chili. Seasonings including lime juice, cumin, oregano, salt, pepper, red chili flakes, and optional cayenne enhance the chili’s depth and warmth.
The mixture simmers gently to meld flavors and develop a balanced broth that is mildly spicy with creamy bean texture and tender chicken pieces. The chili has a moderately thick consistency but can be adjusted with water as needed. It captures a savory, mildly tangy flavor enhanced by fresh lime juice and herbs.
Serving with optional tortilla chips, diced avocado, shredded cheese, or sour cream adds variety in texture and cool contrasts to the warm chili. Using rotisserie or leftover chicken streamlines preparation.
Ingredients
- 3 tablespoons olive oil
- 3 cups sweet onion peeled and diced small (about 2 medium/large onions, Vidalia or yellow onion
- 1 jalapeno pepper about 4 to 5 inches long, diced very small (the seeds are where the heat is concentrated; included or discard them based on preference, large
- 7 to 8 ounces green chiles don’t drain (I used mild heat, canned
- 4 garlic peeled and finely minced, cloves
- 32 ounces chicken broth low-sodium
- 4 cups chicken use about 1 whole store bought rotisserie chicken to save tim, your favorite leftover chicken, or roast or cook your own chicken - see Notes for recipe links, shredded, cooked
- cannellini beans drained and rinsed (see step 4 below about blending 1 cup of the beans with a splash of chicken broth or water, two 15-ounce cans
- 1 tablespoon lime juice
- 1 tablespoon cumin
- 1 teaspoon oregano dried
- 1 teaspoons salt or to taste
- 1 teaspoon black pepper
- ½ teaspoon red chili flakes
- ¼ teaspoon cayenne pepper optional and to taste
- ⅓ cup cilantro finely minced, fresh leaves
- tortilla strips chips, 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.
- Storage - Chili will keep airtight in the fridge for 5 to 7 days or in the freezer for up to 4 months.
Notes
- Rotisserie or leftover chicken speeds preparation, or see linked recipes for roasting or poaching chicken.
- Adjust chili spice levels by including or discarding jalapeno seeds and optional cayenne pepper as preferred.
- For thinner chili, add water during simmering and adjust seasoning accordingly for taste balance.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 219 kcal
% Daily Value*
| Serving | 1bowl | |
| Calories | 219kcal | 11% |
| Carbohydrates | 10g | 3% |
| Protein | 21g | 42% |
| Fat | 11g | 17% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Cholesterol | 53mg | 18% |
| Sodium | 482mg | 20% |
| Potassium | 413mg | 9% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 204IU | 4% |
| Vitamin C | 16mg | 18% |
| Calcium | 52mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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