Easy White Chicken Chili
User Reviews
5
Easy White Chicken Chili
Description
This chili recipe starts with sautéing onions, jalapeños, and garlic, then cooking chicken thighs in broth until tender. The chicken is removed and shredded, while half the white beans and sour cream are blended into the broth to produce a creamy base. Returning the shredded chicken and the rest of the white beans, along with corn, diced green chilis, and warm spices like cumin, Mexican oregano, and chili powder, creates a robust flavor profile.
The texture balances creamy and chunky from the partially blended beans and added vegetables. The final simmer allows the flavors to meld and the chili to thicken slightly. Traditional toppings like shredded cheese, diced avocado, and fresh cilantro add freshness and richness when served.
This chili works well as a hearty lunch or dinner, providing protein with tender chicken and fiber from beans and corn. Leftovers store well refrigerated for a few days or frozen for months, making it practical to prepare ahead. Substitutions include using rotisserie chicken and adjusting spices to taste. Blending with a hand immersion blender yields a smooth yet substantial consistency without adding flour or cream cheese.
Ingredients
- 1 tablespoon olive oil
- 1 onion chopped, large
- 1 jalapeño seeded and chopped
- 2 garlic sliced, cloves
- 1 ½ pounds chicken thigh boneless, skinless
- 1 ½ teaspoon salt
- 1 teaspoon black pepper
- 4 cups water
- 3 (15-ounce) cans White beans rinsed and drained, divided
- 1 (8-ounce) container sour cream
- 2 (4-ounce) can diced green chilis
- 1 ½ cups corn frozen
- 1 teaspoon cumin
- 1 teaspoon Mexican oregano
- ½ teaspoon chili powder
- Monterey jack cheese for topping, shredded
- avocado diced, for topping
- cilantro chopped, for topping
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onions, jalapenos, and garlic, and cook until translucent and soft, about 5 minutes.
- Add chicken, salt, pepper and water to the pot and cook over medium heat until tender, about 20 minutes. Remove the chicken from the water and shred.
- Add half the white beans and sour cream to the pot. Use an immersion blender to blend the beans with the onions, garlic and water mixture. This will create the creamy texture for the soup.
- Return the shredded chicken to the pot. Add the remaining white beans, green chilis, corn, cumin, oregano, and chili powder, and stir to combine. Bring mixture to a boil, then cover and reduce heat to low and simmer for 15 minutes. The soup will continue to thicken as it sits.
- Ladle the soup into 4-6 bowls and top it with cheese, avocados, and cilantro, if desired.
Notes
- Store leftovers in airtight containers; refrigerate for 2-3 days or freeze for up to 3 months.
- Use cooked rotisserie chicken as a shortcut substitute for cooked chicken thighs.
- Adjust spices such as cumin, oregano, and chili powder to personal preference for heat and flavor.
- An immersion blender is recommended to achieve the creamy texture without thickening agents.
- Chili toppings like cheese, avocado, and cilantro enhance flavor and can be added per serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 537 kcal
% Daily Value*
| Serving | 2cups | |
| Calories | 537kcal | 27% |
| Carbohydrates | 62g | 21% |
| Protein | 40g | 80% |
| Fat | 16g | 25% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 130mg | 43% |
| Sodium | 869mg | 36% |
| Potassium | 1519mg | 32% |
| Fiber | 13g | 52% |
| Sugar | 3g | 6% |
| Vitamin A | 399IU | 8% |
| Vitamin C | 21mg | 23% |
| Calcium | 242mg | 24% |
| Iron | 9mg | 50% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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