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!

Course Soup

Cuisine American

Prep Time 15

Cook Time 30

Total Time 45

Servings servings

Calories 286kcal

Author Sam Merritt

Equipment

Ingredients

2 15 oz cans (850 g) Cannelini beans rinsed and drained
3 cups (709 ml) chicken broth
3 ¾ cups (465 g) shredded chicken see note
1 Tablespoon olive oil
1 Tablespoon salted butter
1 medium (140 g) yellow onion, diced (about 1 heaping cup)
2 Jalapeno peppers seeds removed and finely chopped (about 3 Tablespoons)
1 Tablespoon minced garlic
1 7 oz can (198 g) diced green chilis (I use mild)
1 Tablespoon lime juice
2 teaspoons cumin
½ teaspoon onion powder
½ teaspoon ancho chili powder
¼ teaspoon cayenne pepper
½ teaspoon salt
½ teaspoon ground black pepper
½ cup (115 g) sour cream
additional sour cream, corn chips, Monterrey Jack cheese, chopped cilantro, and/or jalapeno slices for topping, optional

Instructions

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.
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)
1 Tablespoon olive oil, 1 Tablespoon salted butter, 2 Jalapeno peppers, 1 medium yellow onion, diced
Add garlic and cook until fragrant (about 30 seconds).
1 Tablespoon minced garlic
Add cumin, onion powder, ancho chili powder, cayenne pepper, salt, and black pepper and stir well.
2 teaspoons cumin, ½ teaspoon onion powder, ½ teaspoon ancho chili powder, ¼ teaspoon cayenne pepper, ½ teaspoon salt, ½ teaspoon ground black pepper
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.
3 ¾ cups shredded chicken, 1 7 oz can diced green chilis, 1 Tablespoon lime juice, 2 15 oz cans Cannelini beans
Stir in sour cream.
½ cup sour cream
Simmer 15 minutes before serving, topped with additional sour cream, jalapeno slices, monterrey jack cheese, chopped cilantro, and crushed corn chips.
additional sour cream, corn chips, Monterrey Jack cheese, chopped cilantro, and/or jalapeno slices for topping, optional

Video

Notes

Shredded chicken

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).

Storing

Store in an airtight container in the refrigerator for up to 5 days.

Nutrition