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White Chicken Chili Recipe A Classic Fall Soup

Hearty White Chicken Chili Recipe A Classic Fall Soup Delight

This White Chicken Chili Recipe is a cozy classic full of comfort food vibes, perfect for busy weeknights or family gatherings.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Soups
Cuisine: American
Calories: 102
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 tablespoons Olive Oil Substitute with butter for richer taste.
  • 1 medium Yellow Onion Adds sweetness and depth; substitute with shallots.
  • 2 cloves Garlic Fresh garlic recommended.
  • 1 medium Red Pepper Can replace with green or yellow bell peppers.
  • 1 medium Jalapeño Adjust for spice tolerance.
  • 1 teaspoon Cumin Essential for chili profile.
  • 1 teaspoon Dried Cilantro Can use fresh but adjust quantity.
  • 1 tablespoon Chili Powder Mix mild and hot varieties.
  • 1 teaspoon Paprika Smoked paprika recommended.
  • to taste Sea Salt
  • to taste Black Pepper
For the Bulk
  • 2 cups White Beans (Navy or Great Northern) Can swap with cannellini or pinto beans.
  • 1 cup White Corn Use frozen or fresh corn.
  • 1 can Diced Green Chiles Use fresh chiles if preferred.
For the Broth
  • 4 cups Chicken Broth Vegetable broth can be used as a vegetarian alternative.
  • 2 boneless Skinless Chicken Breasts Substitute with rotisserie chicken.
For the Creaminess
  • 1 cup Sour Cream Greek yogurt can be a healthier substitute.

Equipment

  • large pot

Method
 

Step-By-Step Instructions
  1. Heat 2 tablespoons of olive oil in a large pot over medium heat. Add diced yellow onion, red pepper, jalapeño, and minced garlic. Sauté for 2-3 minutes until vegetables soften.
  2. Stir in 1 teaspoon cumin, 1 teaspoon dried cilantro, 1 tablespoon chili powder, 1 teaspoon paprika, and a pinch of sea salt and black pepper. Sauté for another minute.
  3. Gently fold in drained white beans, sweet corn, and diced green chiles. Cook for an additional 2 minutes.
  4. Pour in 4 cups of chicken broth and add boneless, skinless chicken breasts. Bring to a boil then reduce heat to medium-low and cover. Cook for 15-20 minutes until chicken is fully cooked.
  5. Remove cooked chicken, shred it, and return it to the pot, stirring into the broth and vegetable mixture.
  6. Turn off heat and stir in 1 cup of sour cream until dissolved smoothly into the chili.

Nutrition

Serving: 1bowlCalories: 102kcalCarbohydrates: 19gProtein: 8gFat: 3.5gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gCholesterol: 40mgSodium: 600mgPotassium: 500mgFiber: 5gSugar: 2gVitamin A: 10IUVitamin C: 15mgCalcium: 5mgIron: 8mg

Notes

This chili can be made ahead and tastes better the next day! Store in an airtight container in the fridge for quick meals.

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