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White Chicken Chili

1 · Jan 6, 2015 · 4 Comments

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White Chicken Chili

This hearty white chicken chili is loaded with flavor. Made with rotisserie chicken, green chili, and white beans for a filling and delicious soup recipe!  

white bean chicken chili

Cold weather has me craving comfort food.

I need something filling and belly warming. Something hearty and full of flavor.

This chicken chili is a winner. My husband brought the recipe home and asked me to give it a try. We scaled it back, adjusted the flavor profile, and were left with a classic that has continued to be a winter favorite in our home.

It is relatively easy to make and falls into the somewhat healthy category. Well, depending on the toppings you use.

I love to load mine up with cheese or a good dollop of sour cream. It gives it the perfect finishing touch but the soup is great all on its own!

What makes chili chili?

Chili is typically known as a spicy stew that contains the following:

  • Meat
  • Chili peppers
  • Tomatoes
  • Beans

This white bean chili only contains three of the four but definitely gives you that hearty chili profile. It is cooked slowly blending the flavors leaving you with a creamy and robust soup. Perfect for cold winter days.

Can you freeze chicken chili?

Yes! Your leftover chili is perfect for the freezer. All you need to do is transfer to a heavy duty freezer safe bag. From there you will label and freeze.

When you are ready to eat, simply allow to thaw in the refrigerator or heat from frozen in a pot on the stove.

white bean chicken chili recipe

Like this recipe? You will love my:

  • Baked Bean Chili
  • Pumpkin Chili
  • Slow Cooker Chicken Taco Soup

How to make our favorite white chicken chili:

Print

White Chicken Chili

This hearty white chicken chili is loaded with flavor. Made with rotisserie chicken, green chili, and white beans for a filling and delicious soup recipe!  

Course Dinner, Soup
Cuisine American
Keyword beans, chicken, chili, soup

Ingredients

  • 1 pound of white northern beans soaked overnight
  • 1 cup onion diced
  • 3 cloves garlic minced
  • 1/4 cup Pompeian olive oil
  • 3 cups cooked chicken cubed or shredded
  • 4 cups water
  • 1 bay leaf
  • 1 (4 oz) can chopped green chilies
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon cumin
  • 1/4 teaspoon dry mustard
  • 1/4 teaspoon dried basil
  • 1/4 teaspoon old bay seasoning
  • 1/8 teaspoon Cajun seasoning
  • 1/4 of a can of chipotle in adobo chopped
  • 2 tablespoons chicken base
  • 1 pickled jalapeno chopped
  • 1/4 cup half & half
  • sour cream, shredded cheese, limes optional

Instructions

  1. Heat the olive oil in a large stock pot. Sauté the onion, celery, and garlic until tender which should only take about five minutes.
  2. Stir in the chicken, water, bay leaf, chilies, oregano, cumin, mustard, basil, old bay, Cajun, chipotle, chicken base, and jalapeno. Let that simmer for 1-1/2 hours.
  3. Stir in the beans, make sure you drain off any remaining liquid from the night before, and half and half. Let that simmer for another 1-1/2 hours.
  4. Top with a dollop of sour cream and enjoy!

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Reader Interactions

Comments

  1. Sydney @Tastefully Frugal says

    January 6, 2015 at 8:03 am

    This sounds so good and packed full of flavor! My kids love chili and chicken so I’m sure they (and me too) would devour this!

    Reply
  2. Kara says

    January 6, 2015 at 8:43 am

    This looks totally different than my recipe for White Chicken Chili. I’ll have to give it a try, it sounds delicious!

    Reply
  3. Marilyn says

    January 6, 2015 at 10:07 am

    OH, I never thought to add mustard and old bay seasoning to my chili! DELICIOUS!

    Reply
    • Jesseca says

      January 12, 2015 at 9:44 am

      It adds just a touch of extra flavor. Worth trying for sure!

      Reply

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