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White Chicken Chili

This white chicken chili is rich without being heavy, combining creamy and zesty flavors for a hearty, comforting dish that's ready in no time.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 350
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 2 tablespoons olive oil
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 jalapeño, seeded and minced (optional for more heat)
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon dried oregano
  • 1/2 teaspoon chili powder (or cayenne to taste)
  • 4 ounces diced green chiles, canned
  • 2 cans (15 ounces each) cannellini or Great Northern beans, drained and rinsed
  • 4 cups low-sodium chicken broth
  • 3 cups cooked shredded chicken (rotisserie or poached)
  • 1/2 cup frozen corn (optional but tasty)
  • 1/2 cup Greek yogurt or sour cream
  • 4 ounces cream cheese, softened and cubed (optional for ultra-creamy)
  • 1 juice of lime (plus extra wedges for serving)
  • Salt and black pepper to taste
  • Fresh cilantro, chopped, for garnish
  • Sliced avocado, shredded Monterey Jack, crushed tortilla chips for serving

Method
 

Preparation
  1. Heat olive oil in a large Dutch oven over medium heat.
  2. Add onion and a pinch of salt. Cook 4–5 minutes until translucent.
  3. Stir in garlic and jalapeño. Cook 30–60 seconds until fragrant.
  4. Add cumin, coriander, oregano, and chili powder. Stir for 30 seconds to wake everything up.
  5. Add green chiles, one can of beans, and chicken broth. Bring to a simmer.
  6. Use an immersion blender to partially blend the soup for 10–15 seconds, or blend 1 cup of the soup in a blender and return it.
Cooking
  1. Stir in the remaining beans, shredded chicken, and corn. Simmer for 10 minutes, stirring occasionally.
  2. Reduce heat to low. Stir in Greek yogurt and cream cheese until smooth.
  3. Add lime juice. Taste and season with salt and pepper.
  4. Ladle into bowls and top with cilantro, avocado, Monterey Jack, and tortilla chips.

Notes

Store leftovers in airtight containers in the fridge for up to 4 days or in the freezer (without dairy) for up to 3 months. Reheat gently before adding dairy back in.