White Chicken Chili is loaded with beans, chicken, green chilies and the most luscious creamy broth. A twist on a classic that’s perfect for a cold day. Serve it up with corn bread and a salad and your set for a satisfying comfort meal.

When someone says they’re having Chili they think of recipes like The Best Chili Ever or Instant Pot Chili, but this Chicken White Chili is going to surprise and wow your friends and family.

White Chicken Chili Recipe

There’s nothing better than a bowl of hearty soup on a cold day. This white chicken chili is loaded with flavor and texture, and it’s ready in just 30 minutes! Serve this white chili with a variety of toppings or a side of cornbread for a meal the whole family is sure to love.

It’s such a different kind of chili and perfect for those who aren’t fond of beef or can’t tolerate the acid of tomatoes, but love that chili flavor. The creamy broth is deceptively spicy and mild at the same time. It’s a satisfying Mexican zesty soup that will warm you from the inside out.

White Bean Chicken Chili Ingredients

Nothing super fancy here combine for a fantastic flavor!

• Olive Oil: To sauté the chicken onion and garlic
• Onion: Chop the onion
• Garlic: Minced garlic is best for flavor distribution
• Chicken: You can use skinless boneless chicken breasts or thighs
• Cumin: Classic Mexican seasoning
• Coriander: Adds a wonderful flavor
• Salt and Pepper: add more or less to taste
• Chicken Broth: Can substitute vegetable broth
• Green chilies: Canned chopped green chilies drained
• White Beans: White beans are often called Great Northern beans
• Sour Cream: This adds a deep richness and creaminess

Making Easy White Chicken Chili

Super easy for such a marvelous soup!

1. Sauté: Heat the olive oil in a large pot over medium heat. Add the onion and cook for 3-4 minutes until translucent.

2. Add: Put the chicken in the pot along with the cumin, coriander, salt and pepper.

3. Cook:, stirring occasionally, until chicken is cooked through, approximately 5 minutes.

4. Add: the chicken broth, green chiles and beans to the pot; bring to a simmer.

5. Cook: for 10 minutes. Remove the pot from the heat and whisk in the sour cream.

6. Serve: immediately with toppings of your choice.

Tips and Variations for the Best Chili

• Dice: Keep your chicken the same bite sized pieces to cook evenly.
• To Drain or not to Drain: This recipe calls to drain your green chilies but I often don’t. I like the extra kick of spice it adds to the broth. There isn’t that much to drain off either, so it’s easier to just dump it all in.
• Heat: If you really want to spice it up you can use medium or hot chilies or even canned diced jalapenos
• Toppings: Cheese, sour cream, avocado, cilantro, tomatoes, corn and tortilla strips are all favorite toppings.
• Beans: I like to use the smaller great northern beans but you can also use white kidney or cannellini beans if you prefer.
• Slow Cooker: To use a slow cooker, add everything to the slow cooker except the sour cream and cook on high for 4-6 or low 8-10. When done turn it off and add the sour cream, let it sit for about 10 min till heated through.
• Instant Pot: Cook in the instant pot add everything but the sour cream and beans. Cook on manual for 20 min. Natural release for 10 min. Remove the chicken and shred. Return to the pot and add beans and sour cream. Allow to heat through for about 15 min and serve.

Storing Leftovers

• Fridge: The soup keeps fantastically in the fridge for up to 5 days.
• Freeze: You can freeze this soup. Cook as recipe instructs except do not add the sour cream. Freeze for up to 2 months. Thaw overnight in the fridge. Heat on the stove top on medium till hot. Add the sour cream, stir till heated and serve.

More Chili Recipes to Love

Try This Next Spicy Paprika & Lime Chicken Tenderloins

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Spicy Paprika & Lime Chicken Tenderloins

These Spicy Paprika and Lime Grilled Chicken Tenderloins are a great addition to your BBQ repertoire. Take your taste buds to the Caribbean, Mexico or Spain on a little holiday! Can be cooked outdoors or on a stove. Paleo, Whole30, Keto, gluten-free.

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Paprika & Lime Grilled Chicken Tenderloins

Whether you’re heating up the BBQ on a warm summer’s day or you need to give your skillet a bit of a workout, this is a fabulous chicken recipe that I know you will love.

My paprika lime chicken tenderloins are tender and juicy. The spices and citrus used in the marinade will take your taste buds on a little holiday to the Caribbean, Mexico or Spain – your pick!

I used chicken tenderloins because I find the meat more tender than the rest of the chicken breast and it’s easier to work with than the chicken thighs. You can use any chicken meat you like, just adjust the cooking time depending on the size of the pieces. This marinade will also work well with turkey, pork, quail, prawns and even beef.

What Are Chicken Tenderloins?

Still confused about what chicken tenderloins are? They are short, thin cuts taken from beneath the breast of the bird. You might find that some grocers will sell thinner slices of breast meat and call it chicken tenderloins or tender. They tend to be softer than chicken breast when cooked BUT should not be overcooked, they don’t need as long as the chicken breast.  

Nutritionally speaking, they are the same as chicken breast meat – high in protein, minerals, low in calories and fat. 

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Make-Ahead Tip For Paprika Lime Chicken

The chicken tenderloins can be marinated ahead of time for an even more robust flavour; keep uncooked in the fridge for maximum of 3 days and freeze for up to 2 months and simply defrost overnight in the fridge before you want to use it.

 

More Delicious Chicken Recipes:

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Description

Grilled paprika and lime grilled chicken tenderloins are great with any side dish and can be used in salads, tacos, and wraps. Can be cooked outdoors or on a stove.

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1. Mix the marinade ingredients in a large bowl. Rinse the chicken and cut larger pieces in half.
2. Using your hands, rub the chicken with the marinade. Leave in the bowl, wrap with cling wrap and set aside in the fridge for at least one hour before grilling.
3. If using a grill plate or a skillet on your stove, heat one teaspoon of coconut oil until sizzling hot. Fry the chicken pieces for 4 minutes on each side and then remove to a plate to rest. Make sure not to overcrowd the frying pan or you will end up with too much meat juice and stewed rather than grilled chicken.
4. If using a BBQ, heat the plate to sizzling hot and either spray with olive oil or brush with coconut oil. Place chicken pieces on the plate with a little space in between and cook for 4 minutes on each side on medium/high heat with the lid on.
5. Remove cooked chicken to a serving plate and drizzle with lime juice before serving.

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Nutrition

• Serving Size: 2-3 tenderloins
• Calories: 331
• Sugar: 1 g
• Sodium: 783.6 mg
• Fat: 16.4 g
• Carbohydrates: 4.4 g
• Fiber: 1.3 g
• Protein: 41.3 g
• Cholesterol: 131.4 mg

Keywords: Tenderloins, Chicken, Paprika, Lime, BBQ, Grilling, Low-Carb, Paleo, Whole30

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