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White Chicken Chili

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A creamy, comforting weeknight soup featuring tender shredded chicken, white beans, and mild green chiles, brightened with lime and cilantro.

Ingredients

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  • 2 tablespoons olive oil
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1–2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground coriander (optional)
  • 2 cans (15 oz each) great northern or cannellini beans, drained and rinsed
  • 1 can (4 oz) diced green chiles (mild)
  • 4 cups low-sodium chicken broth
  • 2 cups cooked shredded chicken (rotisserie or poached)
  • 1/2 cup half-and-half, heavy cream, or full-fat coconut milk for dairy-free
  • Juice of 1 lime
  • Fresh cilantro, chopped, for garnish
  • Salt and black pepper, to taste
  • Optional toppings: shredded cheddar or Monterey Jack, sliced avocado, extra lime wedges

Instructions

  1. Heat oil in a large pot over medium heat. Add the diced onion and sauté until soft, about 5–7 minutes. Add garlic and cook 30 seconds until fragrant.
  2. Stir in cumin, oregano, and coriander. Toast the spices briefly to wake their flavors.
  3. Add the beans, green chiles, and chicken broth. Bring to a simmer and cook 10 minutes to let flavors blend.
  4. Remove about 1 to 1 1/2 cups of beans and mash them until mostly smooth. Stir the mashed beans back into the pot to thicken the base.
  5. Add shredded chicken and simmer 5–7 minutes until warmed through.
  6. Stir in cream or coconut milk and lime juice. Taste and season with salt and pepper. Finish with cilantro and desired toppings.

Notes

This chili reheats well and grows more flavorful after a day. It’s great for meal prep and can be customized with various toppings.

Nutrition

Find it online: https://recipesunfolded.com/white-chicken-chili-chicken-chili/

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