I have a lot of favorite soups, but most people who know me know that this White Chicken Chili is at the top of my list, partly due to the fact that I make it from things my pantry very rarely runs out of, so I end up making it a lot when other meal plans get tossed out the window. It’s really fast, and really easy, and it’s major comfort food for me. I often make a pot at lunch time and just keep it warm until dinner, grabbing a bowl or two in between! Kids love it because they can put chips and cheese on it. Heck, I love it because you put chips and cheese on it.
Ingredients Needed
This is just a preview of ingredients and method, keep scrolling for full printable recipe.
Chili
- Olive oil – You could also use non-stick spray.
- Chicken – This recipe calls for raw boneless, skinless chicken breasts. If you want to speed dinner up or use up leftovers, rotisserie or previously cooked chicken works great, simply add it to the pot during the last 5-10 minutes of simmering to heat up.
- Onion
- Fresh garlic
- Great northern beans – This recipe calls for raw boneless, skinless chicken breasts. If you want to speed dinner up or use up leftovers, rotisserie or previously cooked chicken works great, simply add it to the pot during the last 5-10 minutes of simmering to heat up.
- Great Northern Beans – Any white bean will do! Look for great northern, large white, or cannellini.
- Green chiles
- Cumin
- Dried oregano
- Coriander
- Salt
- Fresh cilantro and lime – These flavors add so much to the soup, but they also mellow quickly. If making ahead to refrigerate or freeze, omit the lime juice and cilantro. Add them after the soup has been reheated, just prior to serving.
- Chicken broth – This makes up the main body of the soup so make sure to use one you love. Canned or boxed broth is great, or Better Than Bouillon. Avoid bouillon cubes or powder.
Toppings
The possibilities are endless here. Don’t feel like you have to have every one of them available, just pick your favorites!
- Sour cream or Greek yogurt
- Cilantro
- Green onions
- Shredded Jack, pepper Jack cheese
- Cotija or queso fresco
- Diced avocado
- Tortilla chips or strips
- Bread – I LOVE this soup with a loaf of warm, crusty bread smothered with this Creamy Jalapeno-Lime Butter. When you dip the bread into the hot soup, the butter melts and it is seriously the most amazing thing.
- Spice – This is not a spicy dish. If you want to add some heat, add some diced jalapeños in while cooking your onions, or add some Tabasco sauce near the end of cooking or as a condiment.
How to Make White Chicken Chili
- To start, you’ll cook up some chicken, onion, and garlic really quickly. You would do this in a large soup pot or Dutch Oven.
- When that’s mostly done cooking, you’ll add in some white beans (great northern or cannellini work) and some diced green chiles. These are mild, so they don’t add heat, just tons of flavor. Don’t drain them, you’ll want all those good juices, too. Add a handful of seasonings, and then let it simmer away.
- After a quick simmer, add in some fresh lime juice and chopped cilantro. Then serve it in bowls with allllll the toppings. Seriously, guys. Don’t forget the toppings.
Storing and Other Tips
- Store cooled leftover soup in an airtight container in the refrigerator and enjoy within 3-4 days for best results.
- Like most soups, White Chicken Chili freezes well. Freeze in individual portions for a quick meal when needed!
Frequently Asked Questions
I LOVE soups as freezer meals. Most of them freeze and reheat beautifully. Simply prepare the White Chicken Chili but omit the lime juice and cilantro. Cool completely and transfer to your preferred freezer container. I love freezing individual servings in my Souper Cubes molds to pull out for an easy lunch. Once reheated, add lime juice, cilantro, and toppings.
Yep! Just add it in the last 5-10 minutes of cooking to heat through.
I call this a chili, but it’s really a soup consistency. If you want it thicker, just reduce the amount of broth. Or, alternatively, take an additional can of beans (drained and rinsed) and place them in a blender. Ladle in a cup or 2 of the finished broth (avoid the chicken pieces, etc.) and puree until smooth. Add this mixture to the soup.
Another way to make this a creamier, heartier soup is to add about 1/3 cup dry rice with the broth and let it simmer until soft (about 20 minutes). You can also add a can of evaporated milk at the very end after the heat has been turned off.
White Chicken Chili
Equipment
Ingredients
Chili
- 1 tablespoon olive oil extra virgin, or non-stick spray
- 1 pound chicken, boneless cubed (about 3-4 boneless, skinless breasts)
- 1 onion, medium diced
- 3-4 cloves garlic minced
- 2 cans Great Northern Beans
- 1 3.5-ounce can green chilies
- ½ teaspoon cumin
- ½ teaspoon oregano leaves dried
- ½ teaspoon coriander
- ½ teaspoon salt
- fresh cracked pepper
- 1 lime
- ½ cup cilantro chopped
- 32 ounces chicken broth
Toppings
- sour cream or non-fat Greek yogurt
- cilantro chopped
- pepperjack or Jack cheese shredded
- avocado
- tortilla chips
- Also great served with crusty bread and Creamy Jalapeno-Lime Butter
Instructions
- In a large pot, heat olive oil. Add chopped onion and cook for about 2 minutes- just until it starts to become translucent. While onions are cooking, drain beans, rinse with cold water, and set aside.
- Sprinkle chopped chicken with a little salt and pepper and add to pot. Add garlic as well. Cook until there’s no more visible pink on the chicken, probably 3-4 minutes. Then add green chills – along with all of the juices in the can.
- Add beans, cumin, oregano, coriander, salt, and a few turns of fresh cracked pepper. Stir to combine and then add chicken broth. Bring to a boil and reduce heat to a simmer. Simmer uncovered for 10-15 minutes.
- Remove from heat and add the juice from one lime and the ½ cup chopped cilantro. Add salt and pepper to taste.
- Ladle into bowls and top with toppings.
Notes
- ROTISSERIE CHICKEN – if you’re using precooked chicken, just add it along with the broth and let it simmer. Easy!
- I call this a chili, but it’s really a soup consistency. If you want it thicker, just reduce the amount of broth. Or, alternatively, take an additional can of beans (drained and rinsed) and place them in a blender. Ladle in a cup or 2 of the finished broth (avoid the chicken pieces, etc.) and puree until smooth. Add this mixture to the soup.
- Another way to make this a creamier, heartier soup is to add about 1/3 cup dry rice with the broth and let it simmer until soft (about 20 minutes). You can also add a can of evaporated milk at the very end after the heat has been turned off.
- Store cooled leftover soup in an airtight container in the refrigerator and enjoy within 3-4 days for best results.
- Like most soups, White Chicken Chili freezes well. Freeze in individual portions for a quick meal when needed!
Questions & Reviews
Honestly the BEST white chicken chili that I have ever had. Plus, I had the great honor of introducing my daughter and husband to the dish. What a hit!! Definitely a keeper. I thank you for re-igniting my craving for this yummy autumn dish, enough to prompt me to get up off of my lazy butt and make a big fat pot of it. Thank you, thank you… I am officially a fan from this point forward.
Jeni- I’m so glad you guys liked it! Leaving out the coriander isn’t a big deal at all. Coriander is the dried seeds from the cilantro plant, so the taste is very similar. I don’t really know how to explain it, but it’s yummy. A very bright flavor. You will get some of that same flavor by stirring in the cilantro at the end, so no worries.
Just for everyone’s reference- coriander is great in anything that cilantro is great in. I usually put it in my black beans as well.
I made this chili tonight for dinner and my kids and husband LOVED it! Logan’s comment was “Phenomenal”. Steve ate and ate and raved about every bowlful/spoonful! Thanks Sara, a new family fav! (Oh, I didn’t have coriander and so I left it out, is that a big mistake?)
This sounds way too tasty! I’ll be keeping this my mind for an upcoming meal when I decide to cook! haha I too am a huge soup fan and make a mean homemade chicken noodle soup.
Nat- you can totally just shred chicken in it. I think I mentioned that- did I? If not, I meant to. You can just toss in any pre-cooked chicken, rotisserie, or whatever. That would make it super quick too.
Haha, on Sunday I had to sign up to bring a dish to our next activity. I signed up for White Chicken Chili, and thought, “I’m going to have to go dig up the recipe because I can’t remember where I put it.” So thanks!!!
Question: To save money, I was thinking about using a whole chicken and just shredding it (since I’m going to be making a really big portion). Do you think that will make a difference? Should I stick to chopped chicken breasts?
Oh how I wish I had cilantro in my fridge ’cause I would totally be making this for dinner tonight it looks amazing!
I have searching for new soup recipes, I’m so excited for this and the corn chowder. Thank you!!!
I LOVE white chili! I make a quasi-salsa to go on top out of roma tomatoes, avocado, cilantro, fresh lime juice and kosher salt. Similar to what you did with just a bit more flavor and color. It is always a hit. I also like to sprinkle pepperjack cheese on top for a bit more kick.
I love this time of year too. I find any excuse to make Chili. I generally break it out for the first NFL pre-season game. Your’s looks really good. I will have to give it a go sometime.