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White Chicken Chili

White chicken chili is a hearty, chicken-based take on classic chili! My recipe has a creamy (but not rich) base and is perfect for using up leftover chicken. We love to top ours with cheese, tortilla chips, and cilantro!

Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings: 6 servings
Calories: 286 kcal
Course: Soup
Cuisine: American

Ingredients

  • 2 2 15 oz cans cannelini beans rinsed and drained
  • 3 3 cups chicken broth
  • 3 ¾ 3 ¾ cups shredded chicken see note
  • 1 1 Tablespoon olive oil
  • 1 1 Tablespoon salted butter
  • 1 1 medium yellow onion, diced (about 1 heaping cup)
  • 2 2 Jalapeno peppers seeds removed and finely chopped (about 3 Tablespoons)
  • 1 1 Tablespoon minced garlic 
  • 1 1 7 oz can diced green chilis (I use mild)
  • 1 1 Tablespoon lime juice
  • 2 2 teaspoons cumin
  • ½ ½ teaspoon onion powder
  • ½ ½ teaspoon ancho chili powder
  • ¼ ¼ teaspoon cayenne pepper
  • ½ ½ teaspoon salt
  • ½ ½ teaspoon ground black pepper
  • ½ ½ cup sour cream
  • additional sour cream, corn chips, Monterrey Jack cheese, chopped cilantro, and/or jalapeno slices for topping, optional

Instructions

    Cup of Yum
  1. Place half a can of cannelini beans (about ¾ cup) and ½ cup of the chicken broth in a blender and puree until smooth.  Set aside.
  2. Combine olive oil and butter in a soup pot or dutch oven over medium heat.  Once butter has melted, add chopped onion and jalapeno and cook until softened (about 3-5 minutes)
  3. Add garlic and cook until fragrant (about 30 seconds).
  4. Add cumin, onion powder, ancho chili powder, cayenne pepper, salt, and black pepper and stir well.
  5. Add pureed bean mixture to pot along with the remaining chicken broth and the remaining beans, then add chicken, chilis, and lime juice. Bring mixture to a boil then reduce heat to a simmer.
  6. Stir in sour cream.
  7. Simmer 15 minutes before serving, topped with additional sour cream, jalapeno slices, monterrey jack cheese, chopped cilantro, and crushed corn chips.

Notes

  • You can use between 3 and 4 cups of shredded chicken. You may use rotisserie chicken, leftover chicken or shred your own chicken breast (or thighs, or a blend of both!) in the crock pot or instant pot. If shredding your own chicken, start with 1 ½ lbs (680g) of chicken breast (before cooking). 
  • You can use between 3 and 4 cups of shredded chicken. You may use rotisserie chicken, leftover chicken or shred your own chicken breast (or thighs, or a blend of both!) in the crock pot or instant pot. If shredding your own chicken, start with 1 ½ lbs (680g) of chicken breast (before cooking). 
  • Store in an airtight container in the refrigerator for up to 5 days. 

Nutrition Information

Serving 1serving Calories 286kcal (14%) Carbohydrates 5g (2%) Protein 30g (60%) Fat 16g (25%) Saturated Fat 6g (30%) Trans Fat 1g Cholesterol 100mg (33%) Sodium 747mg (31%) Potassium 450mg (13%) Fiber 1g (4%) Sugar 2g (4%) Vitamin A 372IU (7%) Vitamin C 17mg (19%) Calcium 59mg (6%) Iron 2mg (11%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 286

% Daily Value*

Serving 1serving
Calories 286kcal 14%
Carbohydrates 5g 2%
Protein 30g 60%
Fat 16g 25%
Saturated Fat 6g 30%
Trans Fat 1g 50%
Cholesterol 100mg 33%
Sodium 747mg 31%
Potassium 450mg 10%
Fiber 1g 4%
Sugar 2g 4%
Vitamin A 372IU 7%
Vitamin C 17mg 19%
Calcium 59mg 6%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.