White Chicken Chili

This is best white chicken chili!

It’s made with juicy chicken breast, warm spices and herbs and white beans in a creamy, flavorful broth.

All topped with Monterey cheese, avocado and cilantro, making a perfectly cozy bowl of stew.

How to make white chicken chili

Featured Ingredients

• Onion and garlic: The best aromatics to get this soup started.
• Spices and herbs: Cumin, oregano, cayenne, salt and pep.
• Green chilies: A 7-ounce can gives so much flavor.
• White beans: Three cans of cannellini beans.
• Stock: A super flavorful chicken stock.
• Cream cheese: Four ounces of low fat cream cheese make this chili super creamy.
• Lime: The zest and juice of a fresh lime brings this whole thing to life.
• Cilantro: For that herby freshness.
• Toppings: Shredded Monterey and avocado come to mind.

Step-by-Step Instructions

1. Heat oil in a Dutch oven or stock pot to medium.
2. Add the onion and sauté 4-5 minutes, until just starting to soften.
3. Stir in the garlic, cumin, oregano, salt, black pepper and cayenne pepper.
4. Add the green chilies, cannellini beans, stock and chicken breasts and bring to a slow simmer.
5. Simmer 15-20 minutes or until the chicken is cooked through.
6. Use tongs to remove the chicken breast and transfer them to a cutting board.
7. Use two forks to shred the chicken or use a knife to chop them into bite-sized pieces.
8. Use an immersion blender to blend the soup until it’s slightly thickened and about half of the mixture is pureed.
9. Add the chicken back to the pan and stir to combine.
10. Stir in the cream cheese, lime zest and juice and half of the cilantro and stir until the cream cheese is melted.
11. Taste and adjust the seasoning, if necessary.
12. Serve chili in bowls with diced avocado and remaining cilantro on top.

Recipe Substitutions and Alterations

• For the chicken: You can use chicken breasts or thighs. You can also use pre-cooked chicken like a shredded rotisserie.
• For the beans: Use any white bean, such as cannellini, great northern or navy beans.
• For the stock: Use store-bought chicken stock or broth or make your own.
• For the cream cheese: Use low fat for full fat.
• For the cilantro: If you don’t like it, leave it out.
• If you don’t have an immersion blender: You can leave the soup as-is (not partially blended).
  • But, I recommend transfering a few scoops of the soup (before adding the chicken) into a blender or food processor and pureeing it.
  • It’ll thicken the soup and give it more of a texture.

Nutrition Considerations

• To make this gluten free: This recipe does not contain gluten.
  • Be sure all ingredients you choose are gluten free.
• To make this dairy free: Skip the cream cheese.
• To make it vegan: Skip the chicken and add another can or two of beans.
  • Use vegetable stock instead of chicken. Skip the cream cheese.
• To make it nut free: This recipe does not contain nuts.
  • Be sure all ingredients you choose are nut free.
• To make it egg free: This recipe does not contain eggs.

Soup and stew recipes for a cozy fall:

• Spicy White Bean Stew
• Broccoli Cheese Soup
• Instant Pot Potato Leek Soup
• Old-Fashioned Chicken Noodle Soup
• Butternut Squash Apple Soup
• Classic Beef Chili

White Chicken Chili

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The best white chicken chili made with juicy chicken breast, warm spices and herbs and white beans in a creamy, flavorful broth. Topped with Monterey cheese, avocado and cilantro, making a perfectly cozy bowl of soup.

• Author: Julie Andrews
• Prep Time: 10-15 mins
• Cook Time: 25-30 mins
• Total Time: 35-45 mins
• Yield: Serves 6
• Category: Soup
• Method: Stove-Top
• Cuisine: American

Ingredients

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• 1 tablespoon oil
• 1 medium yellow onion, peeled and diced
• 4 cloves garlic, peeled and minced
• 1 tablespoon ground cumin
• 2 teaspoons dried oregano leaves
• 1 ¾ teaspoons coarse salt
• ½ teaspoon ground black pepper
• ¼ teaspoon cayenne pepper
• 7-ounce can diced green chilies
• 3 15-ounce cans cannellini beans, rinsed and drained
• 1 ½ cups unsalted chicken stock
• 1-pound boneless skinless chicken breasts
• 4-ounce block cream cheese
• Zest and juice of 1 medium lime
• ½ cup fresh cilantro, chopped
• 2 medium avocados, peeled and diced

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Instructions

1. Heat oil in a Dutch oven or stock pot to medium. Add the onion and sauté 4-5 minutes, until just starting to soften. Stir in the garlic, cumin, oregano, salt, black pepper and cayenne pepper.
2. Add the green chilies, cannellini beans, stock and chicken breasts and bring to a slow simmer.
3. Simmer 15-20 minutes or until the chicken is cooked through. Use tongs to remove the chicken breast and transfer them to a cutting board. Use two forks to shred the chicken or use a knife to chop them into bite-sized pieces.
4. Use an immersion blender to blend the soup until it’s slightly thickened and about half of the mixture is pureed. Add the chicken back to the pan and stir to combine.
5. Stir in the cream cheese, lime zest and juice and half of the cilantro and stir until the cream cheese is melted. Taste and adjust the seasoning, if necessary.
6. Serve chili in bowls with diced avocado and remaining cilantro on top.

Nutrition

• Serving Size: 1/6 of recipe
• Calories: 407
• Sugar: 2g
• Sodium: 590mg
• Fat: 16g
• Saturated Fat: 4g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 39g
• Fiber: 13g
• Protein: 30g
• Cholesterol: 57mg