White Chicken Chili Recipe

Name: White Chicken Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Chili; 3 cooked chicken breasts (or the meat from a rotisserie chicken), cut into bite-size chunks; 15 ounces can pinto beans, drained; 15 ounces can cannelini beans, drained; 7 ounces salsa verde (I use Herdez); 8 ounces can diced green chiles; 4 cups quality chicken stock; 2/3 cup heavy cream; 1 small yellow onion, chopped; 2 cloves garlic, minced; 1 tablespoon olive oil; 2 teaspoons ground cumin; 1 teaspoon ground coriander; 1 teaspoon dried oregano; 1 teaspoon chili powder; 1/2 teaspoon smoked paprika; 1/8-1/4 teaspoons ground cayenne (to taste); 1/2 teaspoon freshly ground black pepper; 2 teaspoons kosher or coarse sea salt; Toppings; 2 ripe avocados; 1/2 fresh lime; 1 teaspoon olive oil; 1/2 teaspoon kosher or coarse sea salt; 8 ounces sour cream; 8 ounces shredded sharp cheddar cheese; 1/2 bunch cilantro, coarsely chopped; few handfuls tortilla chips (I love sweet potato tortilla chips with this)

Servings: persons

Chili
3 cooked chicken breasts (or the meat from a rotisserie chicken), cut into bite-size chunks
15 ounces can pinto beans, drained
15 ounces can cannelini beans, drained
7 ounces salsa verde (I use Herdez)
8 ounces can diced green chiles
4 cups quality chicken stock
2/3 cup heavy cream
1 small yellow onion, chopped
2 cloves garlic, minced
1 tablespoon olive oil
2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon dried oregano
1 teaspoon chili powder
1/2 teaspoon smoked paprika
1/8-1/4 teaspoons ground cayenne (to taste)
1/2 teaspoon freshly ground black pepper
2 teaspoons kosher or coarse sea salt
Toppings
2 ripe avocados
1/2 fresh lime
1 teaspoon olive oil
1/2 teaspoon kosher or coarse sea salt
8 ounces sour cream
8 ounces shredded sharp cheddar cheese
1/2 bunch cilantro, coarsely chopped
few handfuls tortilla chips (I love sweet potato tortilla chips with this)

1
In large stockpot, saute onion in oil over medium heat 3-4 minutes. Add garlic and cook one minute more, then add beans, salsa, and green chiles and stir well. Add chicken stock, cream, and all seasonings and bring to simmer. Simmer lightly for 10-15 minutes to allow flavors to come together. Add cooked chicken, stir, and simmer just til heated through. Taste once more for seasoning and add salt and pepper as desired.
2
While chili is simmering, remove pit and peel from avocados and roughly chop the flesh. Place in small bowl with the juice of the half a lime, olive oil, and salt. Mix well and set aside, then prepare other toppings as needed. Serve hot bowls of chili with mix-ins as desired.
3
Note: this chili finishes with a thin consistency more like chicken soup than a traditional red beef chili. The melted cheese and sour cream provide some additional texture, and that's plenty for me. However, if you prefer a thicker chili, there's an easy fix. At the start of the recipe, add an extra can of cannelini beans. Once you've added stock, cream, and seasonings, but before adding chicken, use an immersion blender to puree the beans and create a richer consistency. Continue recipe as above.

1338

kcal

Calories

Fat

Carbs

135

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 28 ingredients. The key ingredients include: Chili, 3 cooked chicken breasts (or the meat from a rotisserie chicken), cut into bite-size chunks, 15 ounces can pinto beans, drained, 15 ounces can cannelini beans, drained, and more.

Yes, White Chicken Chili falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

White Chicken Chili

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