Delicious White Chicken Chili Ready in Just 25 Minutes

A quick and creamy white chicken chili full of flavor, perfect for weeknight dinners.

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Prep Time 10

Cook Time 15

Total Time 25

Servings: 6 bowls

Course: Soups

Cuisine: American

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Base

1 tablespoon Olive Oil can be substituted with canola or avocado oil
1 medium Onion diced, yellow or white varieties work best
2 cloves Garlic minced, can substitute with 1 teaspoon of garlic powder
4 cups Chicken Broth store-bought, homemade, or use water with Better Than Bouillon

For the Protein & Beans

2 cans Great Northern Beans can substitute with white navy beans or cannellini beans
1 can Canned Green Chilis or substitute with jalapeños or fresh green peppers
2 cups Chicken Breasts cooked and shredded; rotisserie chicken is a handy replacement

For the Flavor

1 cup Corn Kernels frozen or canned corn is a suitable substitute
1 tablespoon Chili Powder adjust to match your preferred heat level
1 teaspoon Ground Cumin can be omitted if unavailable
1 teaspoon Dried Oregano fresh oregano can offer a fresher taste
to taste Salt essential for seasoning
to taste Black Pepper essential for seasoning

For Creaminess and Thicker Consistency

1 cup Sour Cream can substitute with plain yogurt
1/4 cup Cornmeal optional, omit if you prefer thinner chili

Equipment

Large pot

Method

Step-by-Step Instructions

In a large pot, heat 1 tablespoon of olive oil over medium-high heat. Add 1 diced onion and sauté for about 4 minutes until translucent and fragrant. Add 2 minced garlic cloves for the last 30 seconds.
Pour in 4 cups of chicken broth and bring it to a gentle boil. Add 2 cans of drained great northern beans, 1 can of green chilis, 2 cooked and shredded chicken breasts, and 1 cup of corn kernels. Sprinkle in 1 tablespoon of chili powder, 1 teaspoon of ground cumin, 1 teaspoon of dried oregano, and season with salt and black pepper. Allow it to come back to a boil before reducing to a simmer.
Cover the pot and let the chili simmer on low heat for about 10 minutes, stirring occasionally.
In a small bowl, temper 1 cup of sour cream by mixing it with a ladle of hot chili broth. Stir this back into the pot until creamy.
If desired, stir in up to 1/4 cup of cornmeal for thickness, cooking for an additional 2-3 minutes before serving.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 35gProtein: 30gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 70mgSodium: 800mgPotassium: 800mgFiber: 10gSugar: 2gVitamin A: 500IUVitamin C: 10mgCalcium: 100mgIron: 2mg

Notes

Store your chili in an airtight container for up to 4 days. It can also be frozen for up to 3 months and reheated easily.

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