White chicken chili

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White Chicken Chili is a creamy soup filled with tender chunks of chicken, soft white beans, green chili, and plenty of spices.

Truly more soup than chili, this has been one of our favorite rainy day meals for several years. The first time I saw this creamy white chili was at Mel’s Kitchen Cafe and I think I tried it in a day or two.

My family loved the first bite and over the years we have tried almost every possible variation of the recipe. I made it in the slow cooker and on the stove, ate it right away, or hid it in the freezer for later.

It's easy to prepare for a weekday meal, but it's also a cozy dish that begs to stay on cold winter nights.

Creamy white chicken chili

For chili lovers who get a little sick from tomato-based chilies, White Chicken Chili is a welcome change. This chili gets its creaminess from a combination of sour cream and thick cream. The flavor of sour cream is balanced by the rich flavor of thick cream and tasty chicken stock.

I have used both homemade chicken broth and canned broth in this recipe. Either way, it comes out deliciously tasty.

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White Chicken Chili has become a well established favorite in my home and I double the recipe almost every time I make it. In this way, we can enjoy it immediately for lunch or dinner and we have a lot to save for later.

Chili Food Freezer

This soup freezes well and is the most popular soup in our freezer whenever children spy on it there. There are a few different ways to freeze it and they all work fine.

You can let the cooked soup cool down completely, then transfer it to secure freezer containers for storage. You can freeze everything in a large bowl or divide the chili into several smaller containers to have ready-to-use single-serving servings when famine occurs.

Reheat this chili in the microwave or allow it to thaw at room temperature before heating it on the stove.

If I prepare this recipe well in advance, I often combine all the ingredients in a zip-lock bag (except sour cream and thick cream). I freeze the soup without cooking, then thaw it and continue to cook the soup as directed.

15 minute white chicken chili

There are times in all of our lives when, despite best intentions, we are in a hurry to put a meal on the table. When you are faced with both a tight schedule and a house full of hungry children, you begin to find ways to prepare your favorite recipes in less time.

That was the case when I discovered how to make this White Chicken Chili in just 15 minutes. I simply replaced the chicken breast in the regular recipe with 3 cups of cooked chicken.

Every time I make chicken, I try to do a little more to keep leftovers on hand for soup, salad, enchiladas, or other easy meals.

I lost track of how many times I made this recipe, in all its variations, in the past few years. Served only for a simple meal, with a side of bread or a salad, as a snack; There is no wrong way to prepare and serve this soup.

Freezer Soups

For more great soup recipes that freeze wonderfully, you'll want to take a look at our Italian Beef Soup with Vegetables and White Bean Soup, Cabbage and Sausage recipes.

This skinny chicken fajita soup is on my radar to try soon too. I love having a tasty selection of soups in the freezer all the time. I don't think it's possible to have too many soup recipes.

If you are looking for chili peppers, I have you covered there too. Hearty Pepper Chili has never been bad for me, full of beans and many spicy Mexican flavors.

For an easy recipe that uses a lot of canned goods in your pantry, try the easiest chili recipe.

Vegetarian Four Bean and Chipotle Chili will satisfy even the most passionate chili cravings for meat (and, of course, vegetarians love it too!). And Green Chili Stew with sausage and tomatoes is as filling and tasty as it sounds.

15 minute white chicken chili recipe

  1. In a large saucepan, over medium heat, heat the oil. Add onion, fresh garlic and sauté 2 minutes, until fragrant.
  2. Add the broth, beans, chili, and spices. Bring to a boil.
  3. Add 3 cups of cooked minced chicken. Reduce heat and simmer uncovered for 5 minutes.
  4. Remove from the fire. Whisk sour cream and heavy cream, pour into hot soup and stir to combine. Serve immediately.

Slow Cooker White Chicken Chili Recipe

  1. Combine all ingredients (except sour cream and heavy cream) in a clay pot over low heat.

  2. Cook for 5-7 hours, if chicken is frozen it will take 7 full hours. (I've also cooked this at full speed, when I'm in a hurry. That way, it takes 3-4 hours.)

  3. Once the chicken is cooked and tender, lightly shred it with two forks or tongs.

  4. Mix the chicken pieces into the juices while gently grinding.

  5. Whisk sour cream and heavy cream until smooth, then pour over mixture into clay pot.

  6. Stir to combine and simmer for half an hour or so, until the soup is completely hot.

White chicken chili

American kitchen

Preparation time: 5 minutes.

Cook time: 30 minutes.

Total time: 35 minutes

Servings: 4 servings (I usually double the recipe, so we have leftovers).

Calories: 606kcal

Ingredients

  • 1 pound chicken breasts cut into 1/2 "pieces
  • 1 medium onion, chopped into 1/2 “pieces
  • 2 cloves fresh minced garlic, or 1 1/2 teaspoons garlic powder
  • 1 tablespoon of olive oil
  • 3 cups cooked large northern beans or 2 cans
  • 2 cups chicken stock or (1) 14-ounce can
  • 1 7-ounce can chopped green chili
  • 1 teaspoon of kosher salt
  • 1 teaspoon of cumin
  • 1 teaspoonful of oregano
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon cayenne pepper
  • 1 cup sour cream
  • 1/2 cup thick cream

Instructions

  • STOVE INSTRUCTIONS: In large saucepan over medium heat, heat oil. Add chicken, onion, fresh garlic and sauté until chicken is no longer pink. Add the broth, beans, chili, and spices. Bring to a boil.

  • Reduce heat and simmer uncovered for about half an hour. Remove from the fire. Whisk sour cream and heavy cream, pour into hot soup and stir to combine. Serve immediately. Enjoy!

  • 15-MINUTE INSTRUCTIONS: In a large saucepan, over medium heat, heat the oil. Add onion, fresh garlic and sauté 2 minutes, until fragrant. Add the broth, beans, chili, and spices. Bring to a boil. Add 3 cups of cooked minced chicken. Reduce heat and simmer uncovered for 5 minutes. Remove from the fire. Whisk sour cream and heavy cream, pour into hot soup and stir to combine. Serve immediately. Enjoy!

  • COOKING MACHINE INSTRUCTIONS: Combine all ingredients (except sour cream and heavy cream) in slow cooker on LOW heat. I have done this with fresh and frozen chicken breasts. When cooking in the slow cooker, you don't need to cut the chicken first. Cook for 5-7 hours, if chicken is frozen it will take 7 full hours. (I've also cooked this at full speed, when I'm in a hurry. That way, it takes about 3-4 hours).

  • Once the chicken is cooked and tender, lightly shred it with two forks or tongs. Stir it into the juices while gently shredding. Whisk sour cream and heavy cream until smooth, then pour over mixture into clay pot. Stir to combine and simmer for half an hour or so, until the soup is completely hot. Enjoy!

  • FREEZER FOOD – Let soup cool completely before transferring to freezer

  • Safe containers Soup can be reheated in the microwave or defrosted

  • first and then reheated on the stove. I also made all the ingredients except the cream and sour cream and frozen the raw mix in a large Ziploc freezer bag. When you are ready to cook, defrost completely and then cook as described above.

Notes

I've included instructions below for making this soup on the stove, in the slow cooker, and even as a 15-minute quick meal made with pre-cooked chicken.

Nutrition

Calories: 606kcal | Carbohydrates: 44g | Protein: 41g | Fat: 30 g | Saturated Fat: 14g | Cholesterol: 143mg | Sodium: 1206mg | Potassium: 1359mg | Fiber: 13g | Sugar: 2g | Vitamin A: 880 IU | Vitamin C: 14.9mg | Calcium: 238 mg | Iron: 5.1mg

{originally published on 11-11-11 – recipe notes and photos updated 1-24-19}

WhiteChileChicken

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