White Chicken Chili

I have a lot of favorite soups, but most people who know me know that this White Chicken Chili is at the top of my list, partly due to the fact that I make it from things my pantry very rarely runs out of, so I end up making it a lot when other meal plans get tossed out the window. It’s really fast, and really easy, and it’s major comfort food for me. I often make a pot at lunch time and just keep it warm until dinner, grabbing a bowl or two in between! Kids love it because they can put chips and cheese on it. Heck, I love it because you put chips and cheese on it.

Ingredient Notes

• Chicken – This recipe calls for raw boneless, skinless chicken breasts. If you want to speed dinner up or use up leftovers, rotisserie or previously cooked chicken works great, simply add it to the pot during the last 5-10 minutes of simmering to heat up.
• Great Northern Beans – Any white bean will do! Look for great northern, large white, or canellini.
• Chicken Broth – This makes up the main body of the soup so make sure to use one you love. Canned or boxed broth is great, or Better Than Bouillon. Avoid bouillon cubes or powder.
• Condiments – The possibilities are endless here. Don’t feel like you have to have every one of them available, just pick your favorites: sour cream or Greek yogurt, cilantro, green onions, shredded pepper Jack or Jack cheese, cojita or queso fresco, diced avocado, tortilla chips or tortilla strips. I also LOVE this soup with a loaf of warm, crusty bread smothered with this Creamy Jalapeno-Lime Butter.  When you dip the bread into the hot soup, the butter melts and it is seriously the most amazing thing.
• Spice – This is not a spicy dish. If you want to add some heat, add some diced jalapeños in while cooking your onions, or add some Tabasco sauce near the end of cooking or as a condiment.
• Lime Juice and Cilantro – These flavors add so much to the soup, but they also mellow quickly. If making ahead to refrigerate or freeze, omit the lime juice and cilantro. Add them after the soup has been reheated, just prior to serving.

Instructions

1. To start, you’ll cook up some chicken, onion, and garlic really quickly.  You would do this in a large soup pot or Dutch Oven.  The only reason I’m using a large skillet here is because it’s easier to shoot the photos!

2. When that’s mostly done cooking, you’ll add in some white beans (great northern or canellini work) and some diced green chilis.  These are mild, so they don’t add heat, just tons of flavor.  Don’t drain them, you’ll want all those good juices, too. Add a handful of seasonings, and then let it simmer away.

3. After a quick simmer, add in some fresh lime juice and chopped cilantro.  Then serve it in bowls with allllll the toppings.  Seriously, guys.  Don’t forget the toppings.

Serving Suggestions

I love serving White Chicken Chili with warm, crusty bread like this Easy No Knead Overnight Artisan Bread and Creamy Jalapeno-Lime Butter. Brazilian Lemonade would be a fun accompaniment to the Latin spices as well.

Frequently Asked Questions

Can I make this as a freezer meal or freeze leftovers? I LOVE soups as freezer meals. Most of them freeze and reheat beautifully. Simply prepare the White Chicken Chili but omit the lime juice and cilantro. Cool completely and transfer to your preferred freezer container. I love freezing individual servings in my Souper Cubes molds to pull out for an easy lunch. Once reheated, add lime juice, cilantro, and toppings.

Did You Make This?

I’d love to hear from you! Snap a picture and tag me on Instagram, then come back and give this recipe a rating!

White Chicken Chili

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5 from 1 review

• Author: Sara Wells
• Total Time: 30 minutes
• Yield: 8 cups

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Description

Warm and comforting, this White Chicken Chili is full of fresh, bright flavors including classic Latin spices, cilantro and lime.

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Ingredients

CHILI

• 1 tablespoon Extra virgin Olive Oil (or non-stick spray)
• 1 pound boneless chicken, cubed (about 3–4 boneless, skinless breasts)
• 1 medium onion, diced
• 3–4 cloves garlic, minced
• 2 cans Great Northern Beans
• 1 3.5-ounce can green chilies
• 1/2 teaspoon cumin
• 1/2 teaspoon dried oregano leaves
• 1/2 teaspoon coriander
• 1/2 teaspoon salt
• fresh cracked pepper
• 1 lime
• 1/2 cup chopped cilantro
• 32 ounces chicken broth

CONDIMENTS

(in addition to measurements above)

Sour cream or non-fat Greek yogurt

Chopped cilantro

Pepperjack or Jack cheese, shredded

Avocado

Tortilla Chips (or make your own tortilla strips!)

Also great served with crusty bread and Creamy Jalapeno-Lime Butter

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Instructions

In a large pot, heat olive oil. Add chopped onion and cook for about 2 minutes- just until it starts to become translucent. While onions are cooking, drain beans, rinse with cold water, and set aside.

Sprinkle chopped chicken with a little salt and pepper and add to pot. Add garlic as well. Cook until there’s no more visible pink on the chicken, probably 3-4 minutes. Then add green chills – along with all of the juices in the can.

Add beans, cumin, oregano, coriander, salt, and a few turns of fresh cracked pepper. Stir to combine and then add chicken broth. Bring to a boil and reduce heat to a simmer. Simmer uncovered for 10-15 minutes.

Remove from heat and add the juice from one lime and the 1/2 C chopped cilantro. Add salt and pepper to taste.

Ladle into bowls and top with toppings.

Makes about 8 cups of soup.

Notes

I call this a chili, but it’s really a soup consistency. If you want it thicker, just reduce the amount of broth. Or, alternatively, take an additional can of beans (drained and rinsed) and place them in a blender. Ladle in a cup or 2 of the finished broth (avoid the chicken pieces, etc.) and puree until smooth. Add this mixture to the soup.

• Prep Time: 15 minutes
• Cook Time: 15