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–+ servings
White Chicken Chili

White Chicken Chili

This White Chicken Chili is a deliciously warming dish perfect for using leftover chicken, ready in under an hour!
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Soup
Cuisine American
Servings 6 servings
Calories 656 kcal

Equipment

  • large pot
  • Dutch oven
  • Food Processor

Ingredients
  

Base Ingredients

  • 2 tablespoon olive oil
  • 1 medium yellow onion, diced
  • 1 medium green bell pepper, chopped
  • 1 medium jalapeno, deseeded and chopped
  • 3 cloves garlic, minced
  • 1.5 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 0.75 teaspoon smoked paprika
  • 0.5 teaspoon chili powder
  • salt & pepper to taste
  • 4 cups low-sodium chicken broth
  • 30 oz white cannellini beans, drained and rinsed (two 15 oz cans)
  • 6.5 oz diced green chilies (1.5 cans 4.5 oz each)
  • 2.5 cups rotisserie chicken, shredded without skin
  • 1 cup yellow corn, frozen
  • 4 oz cream cheese room temperature
  • 0.5 cup Pepper Jack cheese, shredded
  • 0.33 cup sour cream room temperature

Garnish

  • 0.25 cup fresh cilantro, chopped
  • 0.25 cup pepper jack cheese, finely shredded
  • 1 medium avocado, thinly sliced
  • 1 medium jalapeno, sliced

Instructions
 

Cooking Instructions

  • In a large pot or a Dutch oven, heat olive oil over medium heat. Add onion, bell pepper, and jalapeno. Saute for about 3-4 minutes or until softened. Add garlic and cook for an additional 30-60 seconds until fragrant. Stir in ground cumin, dried oregano, paprika, chili powder, salt, and pepper.
  • Add ½ cup of the chicken broth and 1 cup of drained and rinsed beans to a food processor and pulse until smooth. Pour this mixture into a pot, along with the remaining chicken broth, cannellini beans, and green chilies. Bring to a simmer and let it cook uncovered for 15 minutes, stirring occasionally.
  • Add rotisserie chicken, frozen corn, and cream cheese. Let it cook for an additional 5-10 minutes or until chicken and corn are warm up, and cream cheese is melted.
  • Remove from the heat and stir in pepper jack cheese and sour cream until well incorporated and melted.
  • Garnish with sliced avocado, finely shredded pepper jack cheese, sliced jalapeno, and fresh cilantro.

Notes

This chili tastes even better the next day. For freezing, it’ll last up to 2 months - freeze it without sour cream.

Nutrition

Serving: 1bowlCalories: 656kcalCarbohydrates: 47gProtein: 48gFat: 33gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gCholesterol: 134mgSodium: 556mgPotassium: 1212mgFiber: 11gSugar: 5gVitamin A: 948IUVitamin C: 31mgCalcium: 282mgIron: 6mg
Keyword chili, easy chili, leftover chicken, Rotisserie Chicken, soup, white chicken chili
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