This white chicken chili is a creamy blend of chicken, chilies, beans and spices, all simmered together to make a hearty one pot meal. A quick and easy dinner option that always gets rave reviews!
1poundboneless skinless chicken breastscut into 1/2 inch pieces
2tablespoonsjalapenoseeds and ribs removed, then minced
1tablespoongarlicminced
17 ounce candiced green chilesdrained
1 1/2teaspoonsground cumin
1teaspoonground coriander
1/4teaspoondried oregano
3 1/2cupschicken broth
215 ounce canscannellini beansdrained and rinsed
salt and pepper to taste
1cupsour cream
2ouncescream cheesecut into cubes
2teaspoonslime juice
assorted toppings such as cilantro, tortilla strips and avocado
Instructions
Heat the olive oil in a large pot over medium high heat. Season the chicken pieces with salt and pepper to taste.
Add the onion to the pot and cook for 3-4 minutes or until just softened.
Add the chicken in a single layer. Cook for 3-4 minutes per side or until golden brown.
Stir in the garlic and jalapeno and cook for one minute.
Add the green chiles, cumin, coriander, oregano and chicken broth, along with 1/2 teaspoon salt and 1/4 teaspoon pepper.
Bring the soup to a simmer. Cook for 5-7 minutes.
Add the cannellini beans, sour cream and cream cheese. Turn the heat to low and simmer, stirring constantly, until the cheese has melted and soup is creamy.
Remove the chili from the heat. Stir in the lime juice. Taste and add more salt and pepper if desired.
Serve immediately with toppings of your choice.
Video
Notes
If you have leftover chicken or rotisserie chicken on hand, you can use that instead of sautéing fresh chicken breast. Just add the already cooked chicken when you add the beans to the soup.
I remove the seeds and ribs from the jalapeno to make a mild chili that’s not too spicy for the kids. If you prefer more heat, you can leave some of the ribs and seeds in the pepper.