White Chicken Chili – a classic comfort soup, ready in just 30 minutes on the stove.
Whenever the wind starts to have a bit of a bite to it and the leaves begin to transform into a warm and vibrant kaleidoscope of colors, my tastebuds begin to long for all those warm and cozy comfort foods. One of the favorites in our house is a steaming bowl of white chicken chili. It’s so quick and easy to throw together, and so deliciously satisfying.
This is actually one of the first recipes I tried when I was still learning to cook. I liked that most of the ingredients are things I usually have on hand and just require opening a can or carton…y’know…things that make it easy on a newer cook or tired mom….or both! I’m not really new anymore but I am ALWAYS tired. #thankyouparenthood
Make White Chicken Chili More Spicy
This recipe is fairly mild, but is pretty forgiving so you can adapt it to your preferred level of cheesy, creamy, and spicy. I like mine extra spicy so sometimes I add an extra can of green chilis, use pepper jack cheese (instead of Monterrey Jack), and toss in some chopped jalapeño to top it off.
Have Cooked Chicken Always Ready for Recipes
I usually buy a rotisserie chicken or roast a whole chicken in the oven and then debone it and portion out the shredded meat into one cup servings and freeze. It makes it easy to pull it out for a meal like this. You can also cook your shredded chicken in the CROCK POT if you’d rather not get your hands dirty.
In years past, this was one of my go-to meals for company. It still would be if having company was a thing…but thanks to covid we haven’t been hosting like we used to. It’s totally a crowd pleaser though, and my kids give it two thumbs up. Pair it with a few tortilla chips, a fresh salad or some homemade cornbread, or just eat it alone. It’s sure to fill you up and leave you satisfied!
Love soup? Try these delicious recipes:
White Chicken Chili
A delightful and delicious comfort food for cold weather
- 4 cups chicken broth
- 4 15 oz cans of great northern beans rinsed and drained
- 2 cups cooked and shredded chicken
- 1 small can diced green chilis
- 1 tsp cumin
- 1 tsp chili powder
- 1/2 tsp garlic powder
- 1/2 tsp oregano
- dash of pepper
- 1 cup sour cream or plain yogurt
- 2 cups shredded Monterrey jack cheese for extra heat try pepper jack
In a large pot add broth, beans, chicken, green chilis, cumin, chili powder, garlic powder, oregano, and pepper.
Simmer on medium low heat for 20-30 minutes.
Right before serving add in sour cream and cheese and stir until thoroughly incorporated. Serve!
Jenny is a wife and stay at home mother of two. She loves good food, and enjoys experimenting in the kitchen. When she’s not busy chasing kids, you can find her digging into a good book, enjoying the great outdoors, and trying not to kill her houseplants.