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White Chicken Chili Recipe A Classic Fall Soup

Quick and Cozy White Chicken Chili Recipe A Classic Fall Soup

Discover the perfect comfort food with this Easy 30-Minute White Chicken Chili, a twist on a classic fall soup.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 bowls
Course: Soups
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 1 medium Yellow Onion Adds sweetness and depth; substitute with shallots for a milder flavor.
  • 2 cloves Garlic Enhances the overall flavor with a savory punch; use garlic powder if fresh garlic isn't on hand.
  • 1 medium Red Pepper Provides sweetness and color; swap for green bell pepper for a different flavor profile.
  • 1 medium Jalapeno Adds heat; remove seeds for milder chili or substitute with red pepper flakes.
  • 2 tablespoons Olive Oil Essential for sautéing; replace with avocado oil for a higher smoke point.
  • 1 teaspoon Cumin Infuses earthy warmth; ground coriander can be a good substitute.
  • 1 teaspoon Dried Cilantro Adds herbaceous notes; use fresh cilantro for brighter flavors or omit if disliked.
  • 2 tablespoons Chili Powder Key for flavor depth; substitute with a mix of paprika and cayenne for a different spice profile.
  • 1 teaspoon Paprika Introduces color and mild flavor; smoked paprika is great for a unique twist.
  • to taste Sea Salt Season to taste; adjust based on dietary preferences.
  • to taste Black Pepper Season to taste; adjust based on dietary preferences.
For the Chili
  • 2 cans White Beans (Navy or Great Northern) Provide protein and texture; any white beans can work here.
  • 1 cup White Corn Adds sweetness and texture; frozen corn is a suitable substitute.
  • 1 can Diced Green Chiles Offers mild heat and tang; fresh chiles or jalapenos can be used as alternatives.
  • 4 cups Chicken Broth Forms the soup base; substitute with vegetable broth for a vegetarian version.
  • 1 pound Boneless Skinless Chicken Breasts The main protein source; rotisserie chicken can save time.
For the Creamy Finish
  • ½ cup Sour Cream Adds creaminess; Greek yogurt can replace it for a tangy flavor or omit for a dairy-free version.

Equipment

  • Large pot

Method
 

Step-by-Step Instructions
  1. In a large pot, heat 2 tablespoons of olive oil over medium heat. Add diced yellow onion, red pepper, jalapeno, and minced garlic, stirring frequently for 2-3 minutes until the onions turn translucent.
  2. Next, stir in 2 cans of drained white beans, 1 cup of white corn, and 1 can of diced green chiles. Pour in 4 cups of chicken broth and mix all the ingredients thoroughly.
  3. Add 1 pound of boneless, skinless chicken breasts into the pot, ensuring they are submerged in the broth. Cover the pot and increase the heat to medium-high, allowing it to cook for 15-20 minutes, or until the chicken reaches an internal temperature of 165°F.
  4. Once the chicken is fully cooked, carefully remove it from the pot using tongs. Place the chicken on a cutting board and shred it with two forks, pulling it apart into bite-sized pieces. Return the shredded chicken to the pot.
  5. Finally, turn off the heat and stir in ½ cup of sour cream until it is fully incorporated into the chili.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 35gProtein: 28gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 800mgPotassium: 600mgFiber: 8gSugar: 3gVitamin A: 500IUVitamin C: 20mgCalcium: 80mgIron: 3mg

Notes

Store leftovers in an airtight container for up to 3 days. You can freeze this White Chicken Chili for up to 3 months.

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