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white chili with chicken » Simple and Healthy Recipe! ✅

White Chicken Chili combines chicken, beans, corn, and chilies in a flavorful broth. It is a great alternative to the traditional chili cure.

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white chili with chicken

You’ve had chili con carne and tomatoes… but have you ever had white chili with chicken? Creamy and utterly satisfying, I know it will become a favorite in your home. In fact, it’s constantly rotating on mine! If you are raising an eyebrow at this post… let me explain.

White chicken chili basically uses chicken and white beans instead of beef and tomatoes. Herbs and spices are a bit different too, but you know what? It is not so exotic, although it is not so common either. It will like you! You can also adjust the heat if you love your SUPER hot pepper. Let’s take a look at this White Bean Chicken Chili…

white chili recipe

  • rotisserie chicken, shredded
  • small yellow onion, chopped
  • olive oil
  • chopped garlic
  • chicken broth, low sodium
  • green chilies, chopped
  • cumin
  • Dried oregano
  • ground coriander
  • Cayenne pepper
  • frozen or fresh corn
  • canned white beans
  • chopped cilantro
  • lime juice
  • Salt and pepper to taste

Optional Ingredients:

  • Monterrey Jack
  • tortilla chips or strips
  • slice the avocado
  • sliced ​​jalapeno pepper
  • Sour cream

Note: Yes, you can double this recipe! Break out the chicken white pepper for your entire extended family!

How to make the white chili with chicken recipe

  1. Heat the olive oil in a dutch oven over medium-high heat. Fry the onions for 4 minutes, then add the garlic and sauté for another 30 seconds.
  2. Add the broth, chiles and seasonings. Bring to a boil and reduce heat to medium-low and simmer for 15 minutes.
  3. Drain and rinse the beans. Measure out 1 cup of beans and ¼ of the broth.
  4. Set the whole beans aside. Blend bean mixture and broth until smooth.
  5. Add the corn, whole beans, and bean puree to the dutch oven and mix well.
  6. Continue cooking over medium-low heat for another 5-10 minutes.
  7. Combine minced chicken, cilantro, and fresh lemon juice. Serve with the ingredients of your choice and enjoy your meal!

White Chicken Chili: Questions and Answers

If you have any questions about this white chili recipe, I have the answers! Check this section before leaving a comment if you have any problems.

  • I came to this section to say… I have no way to blend beans! Necessary?

Absolutely. You can use a potato masher or leave them whole! The chili won’t be as creamy, but honestly…texture is only part of this recipe. The flavor is what makes it!

Yes, before adding toppings/any dairy products.

  • Can I make it in a crock pot instead of a dutch oven?

Absolutely. I would use raw chicken instead of rotisserie chicken. Combine all soup ingredients in the slow cooker and cook on LOW for about 6 hours (depending on how efficient your crock pot is).

  • Any alternative suggestions for Monterey Jack cheese?

I think it’s the best option for this dish… but… if you want something more, try cream cheese, queso fresco or Colby Jack. ?

  • Can I use chicken breast instead of rotisserie chicken?

It’s easiest to just use rotisserie chicken… however, if you prefer, you can cut the chicken breasts into small pieces and cook them at the same time as the onions and garlic. Make sure to cook the chicken until it is no longer pink. Proceed with the rest of the recipe as directed.

  • What kind of navy beans do you recommend?

Great Northern Beans and Cannellini Beans will do the trick!

  • Fresh lemon juice or bottled lemon juice?

Fresh is better, in my opinion! But I have been known to use bottled stuff if I have it on hand.

Other recipes you may like

white chili with chicken

Product:
6 servings

Preparation time:
15 minutes

Time to cook:
35 minutes

Total Time:
50 minutes

White Chicken Chili combines chicken, beans, corn, and chilies in a flavorful broth. It is a great alternative to traditional chili con carne.

ingredients

  • 3 cups rotisserie chicken, shredded

  • 1 small yellow onion, chopped

  • 1 tablespoon olive oil

  • 2 garlic cloves, minced

  • 4 cups low-sodium chicken broth

  • 4 ounces canned green chiles, chopped

  • 1-½ teaspoon cumin

  • ½ teaspoon dried oregano

  • ½ teaspoon ground coriander

  • ½ teaspoon cayenne pepper

  • 1-¼ cup frozen or fresh corn

  • 2 cans (15 ounces each) navy beans

  • 3 tablespoons chopped coriander

  • 1 tablespoon lime juice

  • Salt and pepper to taste

Optional coverages

  • Monterey Jack Cheese, Chips or Band-Aids, Sliced ​​Avocado, Sliced ​​Jalapeño Pepper, Sour Cream

Instructions

    1. Heat the olive oil in a dutch oven over medium-high heat. Fry the onions for 4 minutes, then add the garlic and sauté for another 30 seconds.
    2. Add the broth, chiles and seasonings. Bring to a boil and reduce heat to medium-low and simmer for 15 minutes.
    3. Drain and rinse the beans, measure out 1 cup of the beans and ¼ of the broth, reserving the whole beans, and blend the bean and broth mixture until smooth.
    4. Add the corn, whole beans, and bean puree to the dutch oven and mix well. Continue cooking over medium-low heat for another 5-10 minutes.
    5. Combine minced chicken, cilantro, and fresh lemon juice.
    6. Serve with your choice of toppings and enjoy your meal.

grades

If you have no way to blend the beans, you can use a potato masher or leave them whole. It won’t be as creamy.

Nutritional information:

Yield: 6 Servings: 1

Amount per proportion:

Calories: 450 Total Fat: 20g Saturated Fat: 5g Trans Fat: 0g Unsaturated Fat: 13g Cholesterol: 114mg Sodium: 893mg Carbohydrates: 32g Fiber: 7g Sugar: 9g Protein: 42g

Please note that the nutritional information on this page is an estimate based on the products I have used. Ingredients and nutritional information can vary greatly between brands. Always make sure to read the labels.

Did you make this recipe?

Have you tried this recipe? Be sure to rate and tag @lovebakesgoodcakes on Instagram with the hashtag #lovebakesgoodcakes so I can see what you’ve made!

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