Description
This White Bean Chicken Chili is a comforting and hearty soup that is perfect for a cozy meal. Creamy and flavorful, it’s a simple recipe that comes together easily and is sure to be a family favorite.
Ingredients
Scale
For the Chili:
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 (4-ounce) can diced green chiles
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon chili powder
- 1/2 teaspoon ground coriander
- 1/4 teaspoon cayenne pepper (optional)
- 3 cups cooked shredded chicken
- 2 (15-ounce) cans white beans, drained and rinsed
- 4 cups chicken broth
For Garnish:
- 1/2 cup sour cream
- 1/2 cup half-and-half or heavy cream
- Salt and pepper to taste
- Juice of 1 lime
- Chopped fresh cilantro
- Diced avocado
- Shredded cheese
- Tortilla chips
Instructions
- Heat olive oil in a large soup pot over medium heat. Add diced onion and sauté until translucent, about 5 minutes. Stir in garlic, green chiles, cumin, oregano, chili powder, coriander, and cayenne, cooking for 1 minute until fragrant.
- Add the shredded chicken, white beans, and chicken broth. Stir well and bring to a boil. Reduce heat and simmer for 20 minutes, allowing the flavors to develop.
- Stir in sour cream and half-and-half, and simmer another 5 minutes. Season with salt, pepper, and lime juice to taste.
- Ladle into bowls and top with desired garnishes.
Notes
- This chili is perfect for using leftover or rotisserie chicken.
- For a thicker texture, mash some of the beans before adding them.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 390
- Sugar: 3g
- Sodium: 690mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 75mg
