Creamy White Chicken Chili Recipe
This white chicken chili is a quick, easy and hearty one-pot meal that can be made on the stovetop or slow cooker. A great alternative to traditional chili, this version is made with a thick, creamy broth packed with chicken, onions, white beans, green chilis and spices.
Servings: 8 people
Calories: 262kcal
Ingredients
- 2 tablespoons avocado oil
- 1 medium onion white or yellow, diced
- 2 cloves garlic minced
- 1 pound chicken breasts cut into 1/2" dice
- 1 teaspoon salt
- 2 14-ounce cans white northern beans drained and rinsed
- 4 cups chicken broth
- 1 4-ounce can diced green chilies
- 1/2 teaspoon chili powder
- 1 teaspoon cumin
- 1 pinch cayenne
- 1/2 teaspoon black pepper
- 2 teaspoon oregano
- 1 cup half & half
- 2 tablespoons cornstarch
- 3 tablespoons cold water
Toppings
- 1 cup monterey jack cheese shredded
- 1 large avocado sliced
- 1/2 cup sour cream
- 1 cup tortilla strips
- 1/4 cup cilantro chopped
- 1 medium jalapeno deseeded and sliced thinly
- 1 large lime cut into wedges
Instructions
- In a large dutch oven over medium heat, add the avocado oil. Once hot, add the diced onions and cook on medium heat until the onions are golden brown, or about 5-7 minutes. Add the minced garlic and continue to cook until garlic is soft and lightly brown, or about 2 more minutes.
- Add the diced chicken and salt and cook until the chicken is no longer pink, or about 7 minutes.
- Next, add the drained beans, chicken broth, green chilies, chili powder, cumin, cayenne, black pepper and oregano and bring soup to a low simmer. Let the soup simmer for a few minutes, then add the half and half.
- In a small bowl, combine the cornstarch and cold water and whisk well until smooth. Slowly pour into soup and stir constantly until the broth has thickened.
- Once the soup has thickened, you may serve immediately. Ladle into bowls and top with shredded cheese, tortilla strips, lime wedges or any of your favorite toppings. Enjoy!
Video
Notes
Storing instructions: you can store cool chili in an airtight container in the refrigerator for up to 4 days, or in the freezer for up to 2 months.
Reheating: if frozen, transfer to the fridge overnight to thaw. Once you are ready to serve, reheat over medium-low heat on the stovetop in a pot, stirring occasionally. Serve with your favorite toppings.
Nutrition
Calories: 262kcal | Carbohydrates: 11g | Protein: 11g | Fat: 20g | Saturated Fat: 7g | Cholesterol: 44mg | Sodium: 847mg | Potassium: 351mg | Fiber: 2g | Sugar: 1g | Vitamin A: 374IU | Vitamin C: 15mg | Calcium: 164mg | Iron: 1mg