White Chicken Chili Recipe A Classic Fall Soup

Why You’ll Love This Recipe

White Chicken Chili is a comforting and hearty soup that’s perfect for fall. With tender chicken, creamy beans, and a blend of spices, this dish provides all the warmth you need on a chilly day. It’s lighter than traditional chili but still packed with flavor, making it a satisfying choice for dinner. Plus, it’s easy to make and can be customized to suit your taste preferences.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

chicken breast or thighs, cooked and shredded
white beans (like cannellini or great northern beans)
onion, chopped
garlic, minced
green chilies, diced
chicken broth
cumin
oregano
chili powder
salt and pepper
olive oil
sour cream (for serving)
shredded cheese (for serving)
fresh cilantro (for serving)

Directions

1. In a large pot, heat olive oil over medium heat. Add the chopped onion and garlic, and sauté until softened, about 3-4 minutes.
2. Stir in the diced green chilies, cumin, oregano, chili powder, salt, and pepper. Cook for an additional 2 minutes to allow the spices to bloom.
3. Add the shredded chicken and white beans to the pot. Pour in the chicken broth, stirring to combine.
4. Bring the mixture to a simmer. Let it cook for 15-20 minutes, allowing the flavors to meld together.
5. Taste and adjust seasoning as necessary. If you prefer a thicker chili, use an immersion blender to partially blend the soup or mash some of the beans.
6. Serve hot with a dollop of sour cream, a sprinkle of shredded cheese, and fresh cilantro on top.

Servings and Timing

This recipe serves 6 people.
Preparation time: 10 minutes
Cooking time: 25 minutes
Total time: 35 minutes

Variations

• Add corn for extra texture and sweetness.
• For a spicier version, include jalapeños or extra chili powder.
• Use a mix of chicken breasts and thighs for more depth of flavor.
• Top with crushed tortilla chips for added crunch.
• Substitute Greek yogurt for sour cream for a healthier option.

Storage/Reheating

Store White Chicken Chili in an airtight container in the refrigerator for up to 4 days.
To freeze, place in a freezer-safe container and store for up to 3 months.
Reheat on the stove over low heat, adding a splash of chicken broth if it’s too thick.

FAQs

Can I make this recipe ahead of time?

Yes, White Chicken Chili can be made ahead of time and actually tastes even better the next day as the flavors continue to develop.

Can I use a slow cooker for this recipe?

Absolutely! After sautéing the onions and garlic, add everything to the slow cooker and cook on low for 4-6 hours.

Is this recipe spicy?

It’s mildly spicy due to the green chilies and chili powder, but you can adjust the heat level by adding more or less chili powder or using a milder chili variety.

Can I make it vegetarian?

Yes, swap the chicken for a plant-based protein, such as tofu or additional beans, and use vegetable broth instead of chicken broth.

Can I use canned chicken?

While fresh or cooked chicken gives the best flavor and texture, canned chicken can be used as a convenient alternative.

Conclusion

White Chicken Chili is a warming, flavorful dish that’s perfect for cozy fall nights. With its creamy base, tender chicken, and satisfying beans, it offers a lighter alternative to traditional chili without sacrificing taste. Customize it with your favorite toppings and enjoy the comfort of this classic soup in every bite.

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