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
I am trying this recipe tonight and wondered if you have the new WW points for this. I put the recipe in but it is showing it to be much higher in points thatn I imagined. I was hoping to compare with what you calculated. Thanks!
This is my wife and I's favorite go-to dish. Anytime we're at the store and can't decide what to get for dinner, we head for the white beans and chicken stock.
We use half a can of mild rotel diced tomatoes instead of the can of chilis though, to make it a little less spicy. It makes the color of the stew a little less appealing, but the flavor is still spot on.
Thanks so much!
Just made this tonight for my family and everyone loved it! Thanks so much for inspiring me to try something new. I am new to your blog and am so excited to try some more of your great recipes!!
I added a half bag of tiny pasta (bigger than couscous) and it soaked up all the extra liquid and made a much heartier chili.
Hey just wondering, maybe this is a dumb ?? but what are great nothern beans?, are they pinto Beans?? i am from canada and maybe we dont have those here?/
who knows??
Cooking blogger angels- I love that Donya! thanks, lol
Thank, thank you for this recipe. I needed a quick easy chicken recipe for dinner and this fit the bill. So yummy and quick and simple. You ladies are amazing! You are like cooking blogger angels.
Its really good in May too! Yum yum yum.
We just tried this tonight and the whole fam loved it! I thought I had tons of chicken and didn’t have any so I substituted sausage (cut up brats) and it was killer. I loved the cilantro, I love the lime!
We just tried this tonight and the whole fam loved it! I thought I had tons of chicken and didn’t have any so I substituted sausage (cut up brats) and it was killer. I loved the cilantro, I love the lime!