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4.8 from 105 votes

White Chicken Chili Recipe

This white chicken chili recipe is a delicious and comforting meal perfect for chilly days or whenever you want something hearty and satisfying.

Prep Time
10 mins
Cook Time
10 mins
Total Time
55 mins
Servings: 5 servings
Calories: 372 kcal
Course: Main Course , Dinner
Cuisine: American

Ingredients

  • Olive oil spray
  • 2 small poblano peppers (sliced)
  • 1 sweet onion (sliced)
  • 1 1/2 tablespoon cumin
  • 15 oz can white northern or navy beans (with their liquid)
  • 4 cups low sodium chicken broth
  • 1 bay leaf
  • 1 1/2 pounds chicken breasts (or boneless chicken thighs)
  • 1/2 teaspoon kosher salt (plus a few pinches)
  • 4 inch corn tortillas (yellow or white)
  • 1 cup sweet corn (fresh or frozen)
  • chopped fresh cilantro (thin sliced jalapeno rounds & lime wedges for topping)
  • Optional toppings: sliced avocado (Greek yogurt, low-fat sour cream, diced red onion, or jack cheese)

Instructions

    Cup of Yum
  1. Preheat the oven to 350F.
  2. In a 3 quart or large pot, heat some olive oil spray over medium. Add the poblano peppers and onion, cook occasionally until soft, about 5 minutes.
  3. Add cumin and cook, stirring often until fragrant, about 2 minutes.
  4. Add full can of beans, chicken broth, 1/2 teaspoon salt, bay leaf and chicken breast; raise the heat to medium-high, and bring to a boil then lower the heat to medium-low and simmer for 25 minutes.
  5. While the soup is simmering, stack on a cutting board and cut the tortilla stack in half, then into 1/2-inch wide strips.
  6. Arrange the strips on a sheet pan in a single layer (you may need to use more than one pan, or bake in rounds) & spray with cooking oil. Season the strips with a few pinches of salt and bake until golden and crispy, about 10 minutes.
  7. Remove chicken breast from pot, shred and reserve.
  8. Pull 2 cups of the chili from the pot and blend. Return to the pot with the shredded chicken; add corn. Bring to a simmer & turn off the heat, adjust salt to taste.
  9. To serve, top the chili with a handful of tortilla strips, cilantro, jalapeños and any other desired toppings.

Notes

  • Add a jalapeno or two when sauteeing the vegetables for a kick of heat
  • Keeping the bean liquid when cooking adds viscosity to the soup
  • Blending the veggies into the soup is a good way to create a “creamy” consistency without adding cream
  • Fresh or frozen corn is best, but canned corn (that has been drained) works as well.

Nutrition Information

Serving 11/2 cups Calories 372kcal (19%) Carbohydrates 40.5g (14%) Protein 41g (82%) Fat 5.5g (8%) Saturated Fat 1g (5%) Cholesterol 99.5mg (33%) Sodium 590mg (25%) Fiber 7.5g (30%) Sugar 6g (12%)

Nutrition Facts

Serving: 5servings

Amount Per Serving

Calories 372

% Daily Value*

Serving 11/2 cups
Calories 372kcal 19%
Carbohydrates 40.5g 14%
Protein 41g 82%
Fat 5.5g 8%
Saturated Fat 1g 5%
Cholesterol 99.5mg 33%
Sodium 590mg 25%
Fiber 7.5g 30%
Sugar 6g 12%

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