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A bowl of The Best White Chicken Chili topped with a lime wedge, cilantro, and crushed tortilla chips.
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5 from 4 votes

White Chicken Chili

Friends, this will officially become your go-to soup recipe! It has so much flavor with lots of peppers, beans, chicken, and corn. Don't skimp on the toppings! Add the crushed tortilla chips, sour cream, avocado and cilantro. The toppings elevate this dish 10 fold.
Prep Time: 25 mins
Cook Time: 35 mins
Total Time: 1 hr
Servings: 12 servings

Ingredients
 

  • 2 tablespoons butter - salted or unsalted is fine
  • 1 large yellow onion - diced
  • 2 anaheim peppers - seeded and diced
  • 2 jalapeno peppers - seeded and diced
  • 2 poblano peppers - seeded and diced
  • 5 teaspoons ground cumin
  • 1 1/4 teaspoons smoked paprika
  • 1/4 teaspoon cayenne pepper - 1/4 tsp is kid-friendly. If you want to amp up the heat add 1/2 - 3/4 tsp
  • 2 teaspoons salt
  • 1 tablespoon garlic - minced, about 6-7 cloves
  • 2 tablespoons flour
  • 5 cups low-sodium chicken broth
  • 4 15 oz cans cannellini beans - rinsed and drained and divided
  • 2 cups rotisserie chicken - shredded. Can also use cooked and cubed chicken (really, whatever you have on hand is fine)!
  • 1 cup frozen corn
  • 3/4 cup heavy cream

Garnishes

  • sour cream
  • cilantro - chopped
  • tortilla chips
  • lime wedges
  • avocado
  • monterey jack cheese

Instructions
 

  • In a large pot over medium heat add the butter, once melted add the onions, peppers cumin, paprika, cayenne, and salt. Cook until the peppers and onions have softened, about 8-10 minutes. Add the garlic and cook for 1 minute more. 
  • Stir in the flour and cook for 1 minute. Slowly pour in the chicken stock and stir to combine. 
  • Add 1 can of cannellini beans to the pot and use a potato masher to mash the beans. This will create a thicker consistency in the soup. 
  • Add the remaining beans, chicken, and corn. Bring to a simmer, reduce heat to low and simmer for 15 minutes. 
  • Stir in the heavy cream and heat until warm, about 3 minutes. 
  •  Portion into serving bowls, top with cheese, sour cream, tortilla chips, lime wedges, cilantro, and avocado. The toppings really add a lot of umph to this dish! 

Notes

This soup is between mild and medium salsa on the spice scale. If you want ZERO spice, omit the cayenne pepper. I add 1/4 tsp cayenne and both of my kids eat it and love it. But if you want it to have more of a kick up the cayenne to 1/2 tsp or 3/4 tsp. 
Storing: Store in an air-tight container in the fridge for 4-5 days.
Freezing: Make the dish through step 4. You’ll want to freeze the chili without the cream. Let the soup cool completely before storing in a Ziplock bag or airtight container. The soup will keep in the freezer for 2-3 months. When ready, remove the soup from the freezer and let thaw. Add to a pot to warm, then continue with step 5. 
Make this in a Crockpot: Leave the chicken breast whole. Sautee the onion and peppers. Spray the bottom of the crockpot with nonstick spray. Add all the ingredients except the heavy cream and 1 can of cannellini beans. Cook on high for 6-7 hours (if using frozen chicken) or 4-5 hours if using raw, thawed chicken. Add the heavy cream and the other can of beans (mashed) at the end.
Nutritional information is based on one serving and does NOT include garnishes/toppings. 
 

Nutrition

Calories: 119kcal (6%), Carbohydrates: 9g (3%), Protein: 3g (6%), Fat: 8g (12%), Saturated Fat: 5g (25%), Cholesterol: 25mg (8%), Sodium: 475mg (20%), Potassium: 215mg (6%), Fiber: 2g (8%), Sugar: 2g (2%), Vitamin A: 506IU (10%), Vitamin C: 22mg (27%), Calcium: 27mg (3%), Iron: 1mg (6%)