Creamy White Chicken Chili
Written by Megan
5.0 out of 5 with 1 reviews
Prep Time: 10 Mins
Cook Time: 20 Mins
Total Time: 30 Mins
Serves 5-7
This recipe for white chicken chili is simply delicious! Perfect for a cold, winter day... or a hot summer day where you just want to sit down to a warm bowl of homestyle soup! This recipe is a staple in our kitchen mostly because it's so easy. The only part of the soup that actually needs to be cooked (rather than just warmed up) is the chicken.
Even though this soup recipe uses quite a few items of canned food, we have found that a little bit of fresh cilantro and squeezed lime juice makes it taste unbelievably fresh!
I highly recommend making the full batch of this chicken chili recipe, even if you're cooking for a small group, because white chicken chili leftovers make some of my favorite lunches!
The first item of business for this recipe is the chicken. Most white chicken chili recipes call for shredded chicken, as opposed to chopped chicken. I, however, prefer to cook a whole chicken breast and then chop it into bite sized pieces when it's done cooking. This results in significantly juicier chicken. If you prefer shredded chicken, feel free to substitute the chopped chicken breast for shredded chicken breast.
Begin by heating some olive oil in a skillet over medium heat. Season both sides of the chicken breast with salt, paprika, and pepper. You may also slice the chicken in half length-wise, as I have done in this picture. This will speed up the cook time since the chicken breast will be thinner.
Flip the chicken occasionally, cooking it on medium heat until it has reached an internal temperature of 165 degrees F. Once the chicken is done, let it rest for about 5 minutes and then chop it into bite-sized pieces.
Meanwhile, begin chopping a large onion. Sauté the chopped onion in a skillet over medium heat with olive oil and garlic. Continue sautéing the mixture until the onions begin becoming somewhat translucent. If the onions are sticking to the bottom of the pan, you may want to add a tablespoon or two of water.
Once the onions are beginning to look translucent, you can add in the green chilis, chili powder, salt, cumin, oregano, and paprika. Stir well and cook for another 1-2 minutes.
If you want your chili to be spicier, I recommend adding red pepper flakes and / or more chili powder. You can also add a spicier type of canned green chilis.
Add the chicken broth, corn, and white cannellini beans. Turn down the heat to low and place a lid on the pot.
Meanwhile, mix together the milk and the flour. Whisk well! You will NOT want this mixture to be lumpy because it 1) won't thicken the soup very well, and 2) will create flour clumps in your chili.
Once the flour and milk are well combined, it is time to slowly mix it into the soup. Leave the soup uncovered and let it cook for 3-5 more minutes on low heat, or until the soup begins to thicken.
When the soup has begun to thicken, remove it from the heat and add in the chopped chicken breast. Stir in the chicken. The soup is now ready to serve!
As I mentioned previously, I HIGHLY recommend serving this soup with fresh cilantro and lime. I also love eating it with the "hint of lime" tortilla chips. You may also want to top the soup with a dollop of low-fat sour cream to make it extra creamy! Enjoy!!
Ingredients:
Chicken
- 1 Chicken Breast
- 1/2 Tsp Salt
- 1/4 Tsp Paprika
- 1 Tsp Olive Oil
- 2 Dash Black Pepper
Chili
- 2 Tsp Olive Oil
- 1 Onion, Diced
- 2 Tbs Minced Garlic
- 1/2 Tsp Chili Powder
- 1/2 Tsp Salt
- 1 Tsp Cumin
- 1 Tsp Dried Oregano
- 1 Tsp Paprika
- 2 4 oz Can of Diced Green Chilis
- 2 15.5 Oz Can of Cannellini Beans
- 1 Cup Milk 1%
- 1/4 Cup All-Purpose Flour
- 1 Tbs Lime Juice
- 3 Cup Low Sodium Chicken Broth
- 3/4 Cup Frozen Corn
Directions:
Chicken
- HEAT PAN
Heat 1 teaspoon of olive oil in a skillet over medium heat. - SEASON & SLICE
Slice the chicken breast in half lengthwise. Season both sides of both pieces with salt, paprika, and a dash of pepper. - COOK
Place the chicken in the heated olive oil in the skillet. Cook over medium heat, flipping the chicken occasionally. Cook until the chicken has reached an internal temperature of 165 degrees F. - REST & CHOP
Remove the chicken from the heat and allow it to rest for 5 minutes. You may then chop the chicken into bite-sized pieces.
Chili
- CHOP ONIONS
Chop onions and mince garlic (I use pre-minced garlic to speed up the process). - SAUTE ONIONS & GARLIC
Saute the onions and minced garlic together in a large pot with 2 teaspoons of olive oil. Cook for 3-5 minutes, or until onions begin to be translucent looking. - ADD CHILIS & SPICES
Open the canned chilis and check for stems. I've had several unfortunate situations where I dump the can of chilis right into the soup and then end up finding a stem in my mouth while I'm eating soup. Once you've ensured the chilis are stem-free, dump them into the pan with the onions, and add in the chili powder, salt, cumin, oregano, and paprika. If you want your soup to be spicier, you can add in more chili powder or some red pepper flakes! - SAUTE THE CHILIS AND SPICES
Saute the chilis and spices for another 2-3 minutes. - ADD CHICKEN BROTH, BEANS, & CORN
Open two cans of white cannellini beans and pour into a strainer in the sink. Rinse the beans with water to remove excess sodium. Add the chicken broth into the pot of onions and chilis, and then add the rinsed white beans. Stir well. Add in the frozen corn. - MIX FLOUR & MILK
Meanwhile, mix the milk and flour in a small bowl or liquid measuring cup. Whisk well and ensure that no lumps of flour remain. - ADD MILK MIXTURE TO SOUP
Once the soup has reached a boil, pour in the milk mixture. Stir well and allow the soup to simmer for 5-7 minutes. Once the soup begins to thicken you can remove it from the heat. - ADD LIME & CHICKEN
Pour 1 tablespoon of lime juice into the soup. Add chopped chicken to the soup. Stir well. - SERVE
The soup is now ready to serve! Top with fresh cilantro and / or freshly squeezed lime for some added tanginess.
Nutrition Facts
Serving Size 1 Cup of Soup
Serving Per Container 10
| Amount Per Serving | ||
|---|---|---|
| Calories 177 | ||
| % Daily Value* | ||
| Total Fat 3g | 3% | |
| Saturated Fat 1g | 5% | |
| Trans Fat 0g | ||
| Cholesterol 13mg | 4% | |
| Sodium 691mg | 30% | |
| Total Carbohydrate 25g | 9% | |
| Dietary Fiber 5g | 17% | |
| Sugars 3g | 6% | |
| Protein 14g | 28% | |
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