White Chicken Chili
This creamy, comforting white chicken chili is the perfect blend of tender chicken, hearty great northern beans, and warming spices. Ready in just 30 minutes, it's an effortless weeknight dinner that's sophisticated enough for entertaining. The mild heat and rich texture make it a crowd-pleaser that's endlessly customizable with your favorite toppings.
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Servings: 4
Calories: 285kcal
Equipment
Ingredients
- 3 tablespoons olive oil
- 1 medium onion finely chopped
- 1 4 ounce can chopped green chilies, drained
- 3 tablespoons all-purpose flour
- 2 teaspoons ground cumin
- 2 16 ounce cans Bush's Best Great Northern beans
- 1 14½ ounce can chicken broth
- 1½ cups finely chopped cooked chicken breasts
- Shredded Monterey Jack cheese for garnish
- Sour cream for garnish
- Salsa for garnish
Instructions
- Heat olive oil in a large skillet over medium heat.
- Add chopped onion and cook for 4 minutes or until transparent.
- Stir in green chilies, flour, and cumin. Cook and stir for 2 minutes.
- Add great northern beans and chicken broth, bringing mixture to a boil.
- Reduce heat and simmer for 10 minutes or until thickened.
- Add cooked chicken and cook until heated through.
- Serve hot, garnished with Monterey Jack cheese, sour cream, and salsa as desired.
Notes
Use rotisserie chicken for convenience or leftover cooked chicken breasts
For extra heat, add diced jalapeños with the green chilies
Substitute cannellini beans if great northern beans aren't available
Chili can be made ahead and refrigerated for up to 3 days
Freezes well for up to 3 months in airtight containers
Add cream cheese for extra richness if desired
Adjust consistency with additional chicken broth if too thick
Nutrition
Serving: 1Cup | Calories: 285kcal | Carbohydrates: 28g | Protein: 22g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 45mg | Sodium: 680mg | Potassium: 485mg | Fiber: 8g | Sugar: 4g