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Creamy White Chicken Chili

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 16 reviews
  • Prep Time: 5 minutes
  • Cook Time: 30 minutes
  • Total Time: 35 minutes
  • Yield: 6 -8 servings 1x

Description

A delicious and lighter take on Tex-Mex white chicken chili. Always a crowd-pleaser, and always so comforting!


Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 small white onion, diced
  • 1 jalapeño, cored and chopped
  • 4 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 3 cups chicken stock
  • 3 to 4 cups shredded cooked chicken
  • 2 (4-ounce) cans chopped green chiles
  • 2 (15-ounce) cans Great Northern beans
  • 1/2 cup whole-kernel corn
  • 2 teaspoons ground cumin
  • 1/2 teaspoon dried oregano
  • 2 cups whole milk
  • fine sea salt and freshly-ground black pepper
  • garnishes: chopped fresh cilantro, crumbled tortilla chips, diced avocado, sliced jalapeños, shredded Monterrey Jack cheese and/or sour cream

Instructions

  1. Sauté the veggies. Heat oil in a large stockpot over medium-high heat. Add onion and jalapeño, and sauté for 5 minutes, stirring occasionally, until the onion is soft and translucent. Add the garlic and sauté for an additional 1-2 minutes, stirring frequently, until fragrant. Stir in the flour until it is evenly combined and sauté for 1 more minute, stirring frequently.
  2. Simmer. Gradually add in the chicken broth, stirring until combined. Stir in the cooked chicken, green chiles, beans, corn, cumin and oregano. Continue cooking until the soup reaches a simmer, then reduce heat to medium-low and continue simmering for about 5 minutes. Stir in the milk and continue simmering for 5 minutes.
  3. Season. Give the soup a taste, and season generously with salt and pepper as needed.
  4. Serve. Serve warm, topped with your favorite garnishes, and enjoy!