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Hearty White Bean Chicken Chili

Chicken Chili Soup

Even though we are starting to see light at the end of the long, cold winter tunnel, in my opinion, a good chili recipe can be eaten any time of year! Especially my FAVORITE type of chili! I have tried several different recipes for White Chicken Chili, from a simple “dump it all in” crockpot version with black beans to a very complicated recipe with several different chili peppers and beans. They were all fine but when I saw this recipe being made on a local talk show, it struck me as the perfect compromise. This simple but flavorful recipe uses rotisserie chicken, three kinds of peppers, and corn for tons of flavor.

I made the recipe with a few adaptations and it has become a family favorite! Great when feeding a crowd!

White Chicken Chili

White Chicken Chili Soup

Adapted from Good 4 Utah

Ingredients 

  • (2) 32 oz boxes chicken broth
  • (2) 16 oz cans cannellini beans
  • (2) 4 oz cans diced green chilies
  • 28 oz can green enchilada sauce
  • (2) 15 oz cans corn
  • 1 small red pepper, diced
  • 1 small yellow pepper, diced
  • 1 small green pepper, diced
  • 2 cups chopped carrots
  • 1 cup diced white onion
  • 4 cups cooked shredded chicken (to save time use a rotisserie chicken)
  • 1 tablespoon dried cumin
  • 1 tablespoon chili powder
  • 1 teaspoon garlic powder
  • salt and pepper to taste
  • Optional toppings: scallions, cilantro, tortilla strips, sour cream, pepper jack cheese etc.

Directions

White Chicken Chili Soup

Add all ingredients, except the toppings, to a slow cooker or large pot.

Chicken Chili Soup

If you’re making the soup in a crockpot, cook on low for 6-8 hours.  If you’re making the soup on the stove, bring the large pot to a boil. Then turn down the heat and simmer for 1 hour.

Chicken Chili Soup

Serve hot and top with scallions, cilantro, tortilla strips, sour cream, and pepper jack cheese.

This recipe makes a very mild chili, but if you like a little more heat, you can add a pinch of cayenne or red pepper flakes, or just add some hot sauce when it’s time to eat. If you like a little more creaminess…make a quick white sauce thickened with flour (or cornstarch) and whisk that into the chili toward the end of cooking.

Makes delicious leftovers and freezes beautifully. So go ahead, make a big batch and have it ready whenever you need some comfort in a bowl. :-)

Do you have a favorite white chicken chili recipe?

Chicken Chili Soup

Two hearty bowls of white bean chicken chili on a table.

WHITE CHICKEN CHILI SOUP

Jill Nystul
Even though we are starting to see light at the end of the long, cold winter tunnel, in my opinion, a good chili recipe can be eaten any time of year! Especially my FAVORITE type of chili! I have tried several different recipes for White Chicken Chili, from a simple “dump it all in” crockpot version with black beans to a very complicated recipe with several different chili peppers and beans. They were all fine but when I saw this recipe being made on a local talk show, it struck me as the perfect compromise. This simple but flavorful recipe uses rotisserie chicken, three kinds of peppers, and corn for tons of flavor.
4.58 from 7 votes
Prep Time 10 minutes
Cook Time 8 hours
Cooking on Stove 1 hour
Total Time 8 hours 10 minutes
Course Appetizer
Cuisine American
Servings 8
Calories 316 kcal

Ingredients
  

  • 2 32 oz Chicken broth
  • 2 16 oz Cannellini beans
  • 2 4 oz Green chilies diced
  • 28 oz Green enchilada sauce
  • 2 15 oz Corn
  • 1 Red pepper diced
  • 1 Yellow pepper diced
  • 1 Green pepper diced
  • 2 cups Carrots chopped
  • 1 cup White onion diced
  • 4 cups Chicken cooked shredded
  • 1 tablespoon dried cumin
  • 1 tablespoon chili powder
  • 1 teaspoon garlic powder
  • salt and pepper to taste
  • Optional toppings: scallions cilantro tortilla strips, sour cream, pepper jack cheese etc.

Instructions
 

  • Add all ingredients to a slow cooker or large pot.
  • If you're making the soup in a crockpot, cook on low for 6-8 hours.
  • If you're making the soup on the stove, bring the large pot to a boil. Then turn down the heat and simmer for 1 hour.
  • Serve hot and top with scallions, cilantro, tortilla strips, sour cream, and pepper jack cheese

Nutrition

Calories: 316kcalCarbohydrates: 41gProtein: 19gFat: 10gSaturated Fat: 2gCholesterol: 42mgSodium: 1591mgPotassium: 592mgFiber: 9gSugar: 13gVitamin A: 7100IUVitamin C: 78.8mgCalcium: 82mgIron: 4mg

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Jill Nystul (aka Jillee)

Jill Nystul is an accomplished writer and author who founded the blog One Good Thing by Jillee in 2011. With over 30 years of experience in homemaking, she has become a trusted resource for contemporary homemakers by offering practical solutions to everyday household challenges.I share creative homemaking and lifestyle solutions that make your life easier and more enjoyable!

About Jillee

Jill Nystul

Jill’s 30 years of homemaking experience, make her the trusted source for practical household solutions.

About Jillee

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Food & Recipes

  • This sounds great and I plan on making it. I’ve noticed that many of your recipes don’t indicate how many servings they make. I have a family gathering coming up and I’d like to know if I need to do a double batch.

    • I would say 8 – 12 servings. 8 if everyone is REALLY hungry! It makes a pretty large pot, though. So if you make a double batch you’ll need a huge pot!

  • This is a cleaner version of my “must go soup” where I pretty much clean out the fridge of leftovers into a pot and simmer. Tastier than it sounds or looks, plus you have the ability to Dr, mix, compromise, season, add, your own ingredients.

  • A good way to thicken this soup is to drain one of the cans of beans and mash them. If you want more whole beans, add another can. Makes for a lovely, creamy soup!

  • I loved your previous post about replacing “homemade items” for “pantry”items… so in this recipe use your homemade rotisserie recipe and homemade broth. Couldn’t you just cook the raw chicken in the crock pot along with the other ingedients?

    • Absolutely! You could start with the onions, carrot, raw chicken, and seasonings in water to make the broth first. Simmer that mixture at least until the chicken is cooked and then add the rest of the ingredients and simmer the total mixture for an hour :-)

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