0 from 72 votes
White Chicken Chili
This white chicken chili is a creamy blend of chicken, chilies, beans and spices, all simmered together to make a hearty one pot meal. A quick and easy dinner option that always gets rave reviews!
Prep Time
20 mins
Cook Time
20 mins
Total Time
50 mins
Servings: 6
Calories: 233 kcal
Course:
Soup
Cuisine:
American
Ingredients
- 1 tablespoon olive oil
- 1/2 cup onions diced
- 1 pound boneless skinless chicken breasts cut into 1/2 inch pieces
- 2 tablespoons Jalapeño seeds and ribs removed, then minced
- 1 tablespoon garlic minced
- 1 7 ounce can diced green chiles drained
- 1 1/2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1/4 teaspoon dried oregano
- 3 1/2 cups chicken broth
- 2 15 ounce cans cannellini beans drained and rinsed
- salt and pepper to taste
- 1 cup sour cream
- 2 ounces cream cheese cut into cubes
- 2 teaspoons lime juice
- assorted toppings such as cilantro, tortilla strips and avocado
Instructions
- Heat the olive oil in a large pot over medium high heat. Season the chicken pieces with salt and pepper to taste.
- Add the onion to the pot and cook for 3-4 minutes or until just softened.
- Add the chicken in a single layer. Cook for 3-4 minutes per side or until golden brown.
- Stir in the garlic and jalapeno and cook for one minute.
- Add the green chiles, cumin, coriander, oregano and chicken broth, along with 1/2 teaspoon salt and 1/4 teaspoon pepper.
- Bring the soup to a simmer. Cook for 5-7 minutes.
- Add the cannellini beans, sour cream and cream cheese. Turn the heat to low and simmer, stirring constantly, until the cheese has melted and soup is creamy.
- Remove the chili from the heat. Stir in the lime juice. Taste and add more salt and pepper if desired.
- Serve immediately with toppings of your choice.
Cup of Yum
Notes
- If you have leftover chicken or rotisserie chicken on hand, you can use that instead of sautéing fresh chicken breast. Just add the already cooked chicken when you add the beans to the soup.
- I remove the seeds and ribs from the jalapeno to make a mild chili that’s not too spicy for the kids. If you prefer more heat, you can leave some of the ribs and seeds in the pepper.
Nutrition Information
Calories
233kcal
(12%)
Carbohydrates
5g
(2%)
Protein
19g
(38%)
Fat
16g
(25%)
Saturated Fat
7g
(35%)
Cholesterol
79mg
(26%)
Sodium
725mg
(30%)
Potassium
513mg
(15%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
442IU
(9%)
Vitamin C
20mg
(22%)
Calcium
77mg
(8%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 233
% Daily Value*
| Calories | 233kcal | 12% |
| Carbohydrates | 5g | 2% |
| Protein | 19g | 38% |
| Fat | 16g | 25% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 79mg | 26% |
| Sodium | 725mg | 30% |
| Potassium | 513mg | 11% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 442IU | 9% |
| Vitamin C | 20mg | 22% |
| Calcium | 77mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.