White Chicken Chili

White Chicken Chili Recipe from
Course Soup
Cuisine American
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6 servings
Calories 345kcal
Author Sam Merritt


  • 1 1/2 lbs shredded chicken (you can use rotisserie chicken or shred your own chicken breast in the crock pot)
  • 1 Tablespoon olive oil
  • 1 Tablespoon salted butter
  • 2 Jalapeno peppers seeds removed and finely chopped (about 3 Tablespoons)
  • 1 medium yellow onion (about 1 heaping cup)
  • 3 cloves garlic minced
  • 3 cups chicken broth
  • 2 15 oz cans Cannelini beans rinsed and drained
  • 1 7 oz can diced green chilis (I use mild)
  • 1 Tablespoon lime juice
  • 2 teaspoons cumin
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon ancho chili powder
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 cup sour cream
  • additional sour cream, corn chips, Monterrey Jack cheese, chopped cilantro, and/or jalapeno slices for topping, optional


  • Place half a can of cannelini beans (about 3/4 cup) and 1/2 cup of chicken broth in a blender and puree until smooth.  Set aside.
  • 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)
  • Add garlic and cook until fragrant (about 30 seconds).
  • Add shredded chicken, remaining chicken broth, remaining beans, diced green chilis, lime juice, cumin, onion powder, ancho chili powder, cayenne pepper, salt, and pepper.  Bring mixture to a boil and then reduce heat to a simmer.  
  • Stir in sour cream.
  • Simmer 15 minutes before serving, topped with additional sour cream, jalapeno slices, monterrey jack cheese, chopped cilantro, and crushed corn chips.


Serving: 1serving | Calories: 345kcal