White Chicken Chili

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With this incredible White Chicken Chili recipe, you can have the ultimate warm and comforting meal in just 40 minutes. It's made with a wonderful, unique combination of tender chicken, creamy beans, a hint of lime, and lots of toppings that create a fiesta of flavor in every bowl.

Prep Time10

Cook Time30

Total Time40

Course: Dinner, Main Course, Soup

Cuisine: American

Keyword: White Chicken Chili

Servings: servings

Calories: 439kcal

Ingredients

1 Tablespoon olive oil
1 Tablespoon unsalted butter
1 medium yellow onion diced
3 garlic cloves minced
1 teaspoon chili powder
1 teaspoon dried oregano
½ teaspoon Kosher salt plus more to taste
½ teaspoon freshly cracked black pepper plus more to taste
½ teaspoon ground cumin
1 pound boneless skinless chicken breasts
4 cups low-sodium chicken broth
8 ounces cans green chiles 2 (4 ounce) cans
31 ounces Great Northern beans, drained and rinsed 2 (15.5 ounce) cans
1 ½ cups frozen corn
¾ cup sour cream
juice of ½ lime
crushed tortilla chips or Fritos, for serving
sour cream for serving
lime wedges for serving
chopped fresh cilantro for serving

Instructions

Heat a large Dutch oven or pot over medium heat, add olive oil and butter.
1 Tablespoon olive oil, 1 Tablespoon unsalted butter
Once the butter has melted, add diced onions and cook, stirring, until softened, about 6 to 8 minutes.
1 medium yellow onion
Add garlic, chili powder, oregano, salt, pepper, and cumin. Cook for 1 minute, or until fragrant.
3 garlic cloves, 1 teaspoon chili powder, 1 teaspoon dried oregano, ½ teaspoon Kosher salt, ½ teaspoon freshly cracked black pepper, ½ teaspoon ground cumin
Add chicken, broth, and green chiles. Bring to a boil, then reduce heat and simmer until the chicken is cooked through, about 10-15 minutes, depending on the thickness of the chicken breasts.
1 pound boneless skinless chicken breasts, 4 cups low-sodium chicken broth, 8 ounces cans green chiles
Remove the chicken and shred.
Add beans to the pot and cook for 8 minutes.
31 ounces Great Northern beans, drained and rinsed
Add corn and shredded chicken and cook, stirring, until heated through, about 2 minutes.
1 ½ cups frozen corn
Remove from the heat and stir in sour cream and lime juice.
¾ cup sour cream, juice of ½ lime
Ladle the chili into bowls. Top with tortilla chips, sour cream, lime wedges, and cilantro.

Notes

Storage: Leftovers will store in an airtight container in the fridge for up to 3 days. I do not recommend freezing this soup once you add the sour cream because it does not freeze well. If you want to freeze it, cook as the recipe instructs but do not add the sour cream. When you’re ready to cook, thaw in the fridge overnight and then heat on the stove and add the sour cream.

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