White Chicken Chili

4.86 from 47 votes

White Chicken Chili is a creamy soup filled with tender chunks of chicken, soft white beans, green chile, and plenty of spices.

Prep Time5

Cook Time30

Total Time35

Course: Main Course

Cuisine: American

Servings: servings

Author: Mary Younkin

Ingredients

1 pound chicken breasts cut into ½" pieces
1 medium onion chopped into ½" pieces
2 cloves fresh garlic minced, or 1½ teaspoons garlic powder
1 tablespoon olive oil
30 ounces canned great northern beans or (2) 15-ounce cans
2 cups chicken broth or (1) 14-ounce can
7 ounces chopped green chile about 1 cup, adjust for more heat
1 teaspoon kosher salt
1 teaspoon cumin
1 teaspoon oregano
½ teaspoon freshly ground black pepper
¼ teaspoon cayenne pepper
1 cup sour cream
½ cup heavy cream
fresh lime wedges for serving

Optional Toppings

fresh cilantro
shredded cheese
sour cream
sliced avocados
small tortilla strips

Instructions

In a large saucepan, over medium heat, heat the oil. Add the chicken, onion, fresh garlic, and saute until the chicken is no longer pink. Add the broth, beans, green chile, salt, cumin, oregano, black pepper, and cayenne pepper. Bring to a boil.
Reduce the heat to low and simmer uncovered for about half an hour. Remove from the heat. In a separate bowl or large measuring cup, whisk together the sour cream and heavy cream. Pour into the hot soup and stir to combine. Scoop into bowls and squeeze lime over each. Serve with the toppings of your choice.

Notes

FREEZER MEAL: Let the soup cool completely before transferring to freezer-safe containers. Soup can be reheated in the microwave or it can be thawed first and then reheated on the stove-top. I've also prepped all ingredients except the cream and sour cream and frozen the uncooked mixture in a large Ziploc freezer bag. When ready to cook, thaw completely and then cook as outlined above.

Nutrition