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This Southern Living White Chicken Chili Recipe is simple and easy to make. This dish has two hacks that make it a quick weeknight dinner you can throw on the table when you need something warm and delicious.

For me, a good staple soup recipe is important during winter. It is quick and easy to prepare and warms you to the bones when you need something comforting. This is a slight variation from my White Chicken Chili Recipe.

How to Make White Bean Chicken Chili Recipe

For this white chicken chili soup, you will need the following ingredients:

• 2 Tbsp. olive oil
• 1 large sweet onion, chopped (about 2 cups)
• 2 garlic cloves, finely chopped (2 tsp.)
• 4 cups shredded rotisserie chicken (from 2 rotisserie chickens)
• 2 (14 1/2-oz.) cans chicken broth
• 2 (4 oz.) cans of chopped green chiles
• 1 (1 1/4-oz.) pkg. white chicken chili seasoning mix
• 3 (15 1/2-oz.) cans of white beans (such as navy beans), drained, rinsed, and divided
• Toppings: Sour cream, shredded Monterey Jack cheese, fresh cilantro leaves, and chopped avocado

The best hack for this soup to get it on the table fast is to use a rotisserie chicken. It cuts down the time to half and can make this a 30-minute dinner idea.

Directions

Heat olive oil in a large Dutch oven over medium-high. Add onion and garlic; cook, stirring often, until onion softens, about 4 minutes.

Stir in chicken, broth, chiles, seasoning mix, and 2 cans of the beans. Coarsely mash the remaining 1 can of beans; stir into the chicken mixture.

Bring to a boil over high. Cover and reduce heat to low; simmer, stirring occasionally, until mixture thickens slightly and flavors meld, about 10 minutes. Serve with desired toppings.

Celebrating Chili Day

• Cincinnati Chili 5-Way from A Kitchen Hoor's Adventures
• Copycat Wendy's Chili from That Recipe
• Slow Cookier White Bean Chicken Chili from Karen's Kitchen Stories
• White Chicken Chili from Crazy For Couponing
• White Chili with Pork or Chicken from Art of Natural Living

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