This white chicken chili is a flavorful, spicy broth-based soup that is loaded with white beans and perfectly tender shredded chicken. It is slow simmered in just one pot to perfectly meld the flavors. The exciting part of chili is the toppings! Common toppings include shredded cheddar cheese, fresh slices of jalapeno, cilantro, sour cream, green onions and crushed tortilla chips.
Why add white chicken chili to your soup rotation
White chicken chili is not only delicious, but super filling and healthy! The ingredients in this recipe are naturally low in fat.
Beans are rich in protein, fiber, iron, folate and potassium. In particular, the folate content of just one serving of great northern beans is 25% of the recommended daily intake. Folate an important vitamin in preventing anemia. It is particularly recommended for pregnant women to increase their folate intake to prevent neural tubal defect. In addition to these reasons, folate supports health brain and cardiovascular function.
Chicken is also a protein rich food that is, like beans, low in fat. Just one bowl of chicken chili provides nearly 40 grams of protein.
Preparation, Servings, and Storage
After the beans have soaked to rehydrate, this white chicken chili takes two hours to prepare although, most of which is hands off, simmering time. To save time, you can use home canned great northern beans. Doing so will eliminate the bean soaking time and cut the simmering time from one hour to 25 minutes. In case you are interested in canning dry beans, I like to refer to Canning dried beans is the ultimate quick meal starter! SimplyCanning.
This hearty pot of white chicken chili serves eight people. It can be enjoyed immediately after cooking, refrigerated for up to five days, and even frozen for up to three months.
Check out these other chili or spicy soup ideas?
Chicken Chili
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Equipment
- dutch oven
Ingredients
- 1 16 oz bag Great northern beans, dry
- 2 tbsp Butter
- 1 ½ cups Yellow onion, diced
- 3 Jalapeños, diced and seeded
- 3 cloves Garlic
- 2 tsp Cumin
- 1 tsp Dried oregano
- 1 tsp Cayenne pepper
- 2 quarts Chicken broth
- 1 tsp Sea salt
- 1 tsp Black pepper
- 2 Chicken breasts (boneless/skinless)
- 1 cup Shredded cheddar cheese
Instructions
- Rinse and soak beans in very warm water for 2 hours before starting to prepare the soup.
- Heat butter in a dutch oven over medium heat.
- Add the onions and jalapeños and sauté until soft and translucent.
- Add the minced garlic to the pot and stir. Cook for 1 minute.
- Add the cumin, oregano, and cayenne. Stir to combine all spices with the onion mixture.
- Pour the chicken broth into the pot and season with salt and pepper.
- Add the raw chicken to the pot. Cover and simmer for 20-25 minutes or until the chicken is tender.
- Remove the chicken from the pot and allow to cool slightly, just enough to be able to shred the chicken.
- Return the shredded chicken to the pot and stir.
- Add beans to the pot, cover and simmer for 1 hour.
- Serve with shredded cheese on top and tortilla chips on the side.
Nutrition
