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White Chicken Chili

White Chicken Chili Recipe

4.77 from 39 votes
This white chicken chili recipe is a delicious and comforting meal perfect for chilly days or whenever you want something hearty and satisfying.
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Yield: 5 servings
Course: Dinner, main dish
Cuisine: American

Equipment

Ingredients

  • olive oil spray
  • 2 small poblano peppers (sliced)
  • 1 sweet onion (sliced)
  • 1 1/2 tablespoon cumin
  • 15 oz can white northern or navy beans (with their liquid)
  • 4 cups low sodium chicken broth
  • 1 bay leaf
  • 1 1/2 pounds chicken breasts (or boneless chicken thighs)
  • 1/2 teaspoon kosher salt (plus a few pinches)
  • 4 6-inch corn tortillas (yellow or white)
  • 1 cup sweet corn (fresh or frozen)
  • chopped fresh cilantro (thin sliced jalapeno rounds & lime wedges for topping)
  • optional toppings: sliced avocado (Greek yogurt, low-fat sour cream, diced red onion, or jack cheese)

Instructions

  • Preheat the oven to 350F.
  • In a 3 quart or large pot, heat some olive oil spray over medium. Add the poblano peppers and onion, cook occasionally until soft, about 5 minutes.
  • Add cumin and cook, stirring often until fragrant, about 2 minutes.
  • Add full can of beans, chicken broth, 1/2 teaspoon salt, bay leaf and chicken breast; raise the heat to medium-high, and bring to a boil then lower the heat to medium-low and simmer for 25 minutes.
  • While the soup is simmering, stack on a cutting board and cut the tortilla stack in half, then into 1/2-inch wide strips.
  • Arrange the strips on a sheet pan in a single layer (you may need to use more than one pan, or bake in rounds) & spray with cooking oil. Season the strips with a few pinches of salt and bake until golden and crispy, about 10 minutes.
  • Remove chicken breast from pot, shred and reserve.
  • Pull 2 cups of the chili from the pot and blend. Return to the pot with the shredded chicken; add corn. Bring to a simmer & turn off the heat, adjust salt to taste.
  • To serve, top the chili with a handful of tortilla strips, cilantro, jalapeños and any other desired toppings.

Video

Notes

  • Add a jalapeno or two when sauteeing the vegetables for a kick of heat
  • Keeping the bean liquid when cooking adds viscosity to the soup
  • Blending the veggies into the soup is a good way to create a “creamy” consistency without adding cream
  • Fresh or frozen corn is best, but canned corn (that has been drained) works as well.

Nutrition

Serving: 11/2 cups, Calories: 372kcal, Carbohydrates: 40.5g, Protein: 41g, Fat: 5.5g, Saturated Fat: 1g, Cholesterol: 99.5mg, Sodium: 590mg, Fiber: 7.5g, Sugar: 6g
- WW Points: 1