White Chicken Chili Recipe
This easy White Chicken Chili is made with shredded chicken, four types of beans, green chilies, and flavorful seasonings. A hearty, comforting one-pot dinner that's perfect for busy weeknights and meal prep!
Servings: 6
Ingredients
- 1 Tbsp Avocado Oil or olive oil
- 1 medium White Onion diced
- 1-2 Jalapeno optional, seeded and diced
- 2-3 Garlic Cloves minced
- 1 teaspoon Oregano
- 1 teaspoon Ground Cumin
- 1 teaspoon Ground Coriander
- 4.5 ounce Can Green Chilies or salsa verde, one small can
- 3 Cup Cooked Shredded Rotisserie Chicken Breasts or make your own
- 5 Cups Homemade or low-sodium chicken broth
- Kosher salt and pepper, to taste
- 1 Cup White Beans canned, drained and rinsed
- 1 Cup Pinto Beans canned, drained and rinsed
- 1 Cup Garbanzo Beans canned, drained and rinsed
- 1 Cup Red Kidney Beans canned, drained and rinsed
OPTIONAL TOPPINGS:
- Full-fat Greek yogurt
- freshly chopped cilantro
- shredded Monterey Jack
- chopped avocado
- crushed corn tortilla chips
Instructions
- Heat 1 Tbsp Avocado Oil in a large pot or Dutch oven over medium heat. Add the 1 medium White Onion (diced), and sauté until soft, about 4-5 minutes.
- Add in the 1-2 Jalapeno (diced), 2-3 Garlic Cloves (minced), 1 teaspoon Oregano, 1 teaspoon Ground Cumin, and 1 teaspoon Ground Coriander , and cook for 1 minute more. Stir in the 4.5 ounce Can Green Chilies, 1 Cup White Beans, 1 Cup Pinto Beans, 1 Cup Garbanzo Beans, 1 Cup Red Kidney Beans, 3 Cup Cooked Shredded Rotisserie Chicken Breasts, and 5 Cups Homemade or low-sodium chicken broth, then bring to a boil.
- Once boiling, reduce the heat to a simmer and cook for about 15 minutes to allow the flavors to meld. Season with Kosher salt and pepper, to taste as needed.
- Serve the chili soup in bowls and top with your desired toppings. Enjoy!
- Topping options: Full-fat Greek yogurt, freshly chopped cilantro, shredded Monterey Jack, chopped avocado, crushed corn tortilla chips.
Video
Notes
- Use cooked, shredded chicken for this recipe. Rotisserie chicken is a great shortcut.
- Drain and rinse all canned beans before adding them to the pot.
- You can use any combination of beans or replace them all with white beans, such as cannellini or Great Northern beans.
- For a milder chili, remove the jalapeño seeds or leave the jalapeño out.
- To thicken the chili, mash about 1 cup of cooked beans with a little broth and stir them back into the pot.
- Use low-sodium chicken broth and adjust the salt after simmering.
- Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days or freeze for up to 3 months for best quality.
- Reheat until heated through to 165°F, adding a splash of broth if needed.
Nutrition
Calories: 334kcal | Carbohydrates: 32g | Protein: 35g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Cholesterol: 60mg | Sodium: 344mg | Potassium: 893mg | Fiber: 9g | Sugar: 3g | Vitamin A: 196IU | Vitamin C: 6mg | Calcium: 93mg | Iron: 5mg