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Chicken Chili

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Whenever I make a great soup, it becomes a staple in our house — like my White Chicken Chili.

This soup will warm you to the bones during a cold fall or winter day.

Of course, if you are like me, you will crank that AC down to 65 degrees during the hot summer and early fall days and make it anyway!

How My Love of White Chicken Chili Started

We first discovered this soup during one of the many tailgating parties we used to attend. We themed every party and so on this night, it was crockpot soup night. Every one of us (about 10 in attendance) had to bring a different soup.

I think I brought broccoli and cheese soup that night. I honestly had no idea that there could be so many soups out there! This was during the time when I was just learning to cook so I was excited to learn some new recipes.

Anyway, Stephen and I started sampling all the delicious soups and when we came to the White Chicken Chili, we both looked at each other and said at the same time –“We need to make this soup.”

This White Chicken Chili is full of white beans, chicken broth, warm spices like cumin, oregano and cayenne pepper.

The diced green chilies add another layer of flavor and then you chock it full of roasted chicken breasts.  Top it off with shredded Monterey Jack cheese and sour cream for an epic soup taste you will not ever forget.

Check out these other delicious soup recipes

Yield: 8

White Chicken Chili

White Chicken Chili

This delicious soup comes together in less than thirty minutes for a warm and comforting fall dinner idea.

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Ingredients

  • 2 bone in chicken breasts boiled and shredded
  • 1 small can green chiles
  • 2 boxes chicken broth, or you can use your own stock
  • 2 14.5 ounce cans of great northern beans
  • 2 teaspoons cumin
  • 1 teaspoon oregano
  • 1 teaspoon cayenne pepper
  • 1 small onion chopped
  • 3 cloves garlic chopped
  • 2 tablespoons olive oil
  • 2 cups shredded Monterey jack cheese
  • salt and pepper to taste
  • Sour Cream, for garnish
  • Cilantro for garnish

Instructions

  1. Put oil in the bottom of soup pot.
  2. Add onion. Cook until tender
  3. Add garlic and green chiles. Cook for 1 minute. Stir so you don't burn the garlic!
  4. Add cumin, oregano, and cayenne pepper. Cook for 1 minute. Stir so as not to burn the garlic.
  5. Add chicken broth and beans.
  6. Add shredded chicken and 1 cup of the Monterey jack cheese.
  7. Add salt and pepper to taste.
  8. Let simmer on the stove for about 30 minutes. Then enjoy!
  9. garnish with fresh cilantro and sour cream.

Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving: Calories: 283Total Fat: 14gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 54mgSodium: 575mgCarbohydrates: 16gFiber: 5gSugar: 1gProtein: 23g

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