White Chicken Chili
User Reviews
5
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Prep Time
15 mins
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Cook Time
25 mins
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Total Time
40 mins
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Servings
6 servings
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Calories
539 kcal
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Course
Main Course
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Cuisine
American
White Chicken Chili
Description
This White Chicken Chili starts by sautéing onion, garlic, and jalapeño to build a flavorful base, with green chiles and spices added for warmth and depth. Pureed chicken broth combined with partially pureed white beans creates a creamy texture in the chili while whole beans add bite. Salsa verde contributes acidity and a subtle tang that brightens the stew.
After adding cooked, chopped chicken, the chili simmers gently to blend flavors. Stirring in shredded Colby-Jack cheese just before serving adds creaminess and richness. The recipe suggests topping with sour cream, jalapeños, fresh pico de gallo, cilantro, or avocado for extra brightness, spice, and freshness.
Practical advice notes the chili improves when prepared a day in advance and reheated, allowing flavors to meld. Nutritional counts exclude toppings, emphasizing that they modify the final dish. The method and ingredients produce a chili with a comforting texture and balanced savory to mildly spicy flavor.
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 onion chopped, medium
- 3 cloves garlic minced
- 1 jalapeno pepper ribs and seeds removed, minced
- 2 green chile 4 oz each can, chopped
- 2 teaspoons cumin ground
- 1 teaspoon oregano dried
- 1/4 teaspoon cayenne pepper
- 1 chicken broth 14.5 oz can
- 3 White beans undrained (I used cannellini beans, 15.5 oz cans
- 6 oz salsa verde
- 3 cups chicken cooked, chopped
- 1 cup Colby-Jack cheese shredded
- Desired toppings such as sour cream, jalapeños, fresh pico de gallo, cilantro, avocado
Instructions
- Heat the oil in a large soup pot or Dutch oven. Add the onion and cook until it starts to soften, about 5 minutes. Stir in the garlic and jalapeño and cook for another minute or two. Stir in the green chiles, cumin, oregano and cayenne pepper. Stir to mix and let it cook for about a minute.
- Take the chicken broth and one can of the beans and puree in a blender or food processor until smooth. Add to the pot, along with the remaining 2 cans of beans and the salsa verde. Stir in the chicken. Simmer for 15 minutes, stirring occasionally.
- Remove the chili from the heat and stir in the cheese. Serve topped with your desired toppings.
Notes
- Chili develops better flavor when made a day ahead and reheated before serving.
- Nutritional information provided is an estimate and does not include toppings.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 539 kcal
% Daily Value*
| Serving | 1/6 of recipe | |
| Calories | 539kcal | 27% |
| Carbohydrates | 34g | 11% |
| Protein | 53g | 106% |
| Fat | 16g | 25% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 2g | 12% |
| Trans Fat | 0g | 0% |
| Cholesterol | 23mg | 8% |
| Sodium | 523mg | 22% |
| Fiber | 15g | 60% |
| Sugar | 2g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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