White Chicken Chili

At this point, I can call myself a dedicated soup fan. In all honesty, it doesn’t get cool enough to really enjoy a warm, piping bowl of your favorite soup down here in Houston. It cools down to a mild 50 degrees and we call that winter. Well, I don’t care. Im going to eat a huge bowl of this White Chicken Chili while sweating if I have to. It’s a little lighter than you average bowl of soup and incredibly flavorful.

It’s packed with diced, roasted green chilis, a little heat from the jalapeño, tons of shredded (or diced) chicken, and topped with fresh cilantro, lime juice, and cool sour cream. 

I like to add the lime juice right before I serve it. It adds a ton of fresh citrus flavor that you get with each bite.

After you try this white chicken chili, you should try my 3 Meat BBQ Chili.

or this Chicken Tortilla Soup!

Like most tasty soups, the flavors intensify the longer it simmers so plan accordingly! It also freezes well, so don’t feel guilty about making a big ol’ pot of it! 

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White Chicken Chili

Prep 10 mins

Cook 30 mins

Total 40 mins

Author Marissa Allen

Yield 6-8 Servings

Light, Flavorful soup with white beans, tender shredded chicken, roasted peppers, topped with cilantro, sliced avocado, and Monterey Jack Cheese.

Ingredients

• 1 yellow onion, diced
• 1 jalapeno, diced
• 3 cloves of garlic, minced
• 2 roasted green chiles, deseeded and diced
• 2 tbsp avocado oil
• 2 cans of Northern White Beans, rinsed and drained
• 2 C Chicken Broth

• 1 tsp oregano
• 1 tbsp cumin
• 1 tsp chipotle powder
• 1 tsp onion powder
• 1 tbsp garlic powder
• salt + pepper, to taste

Garnishes

• lime juice
• cilantro
• Monterrey jack cheese, shredded
• avocado diced

Instructions

1. Warm 2 tbsp of avocado oil on medium- high heat. Sauté the yellow onion, diced jalapeño, green chiles, and garlic.
2. Season with oregano, cumin, chipotle powder, onion powder, and garlic powder.
3. Add chicken broth and turn the heat down to a low simmer. Taste and season with salt + pepper.
4. Let simmer for at least 30 minutes.
5. Garnish with lime juice, cilantro, diced avocado, and shredded Monterrey Jack Cheese.

Notes

If fresh green chilis aren't available, you can use a 4 oz. can of green chiles or roasted poblanos.