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!
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:
- Chili peppers
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.
Like this recipe? You will love my:
How to make our favorite white chicken chili:
- 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
- Heat the olive oil in a large stock pot. Sauté the onion, celery, and garlic until tender which should only take about five minutes.
- 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.
- 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.
- Top with a dollop of sour cream and enjoy!