The Easiest White Chicken Chili
This white chicken chili is a quick soup to make and bursting with delicious flavor in every bite. Make this white chicken chili as part of your winter weekday meals. Serve it up in less than 30 minutes!
Equipment
- Dutch oven or large pot
- cutting board
- knife
- measuring cups
- measuring spoons
- spoon
Ingredients
- 3 cups chicken cubed, leftover chicken works well
- 2 cans white beans (cannellini beans) 15.2 oz cans, drained and rinsed
- 1 can coconut milk 13.6 oz can
- 4 cups chicken stock or broth
- 1 cup onion diced
- 3 garlic cloves chopped
- 1½ tsp ground cumin
- 1 can diced green chilies 4 oz can
- 2 TBS cornstarch or arrowroot powder
- cayenne pepper dash
- 2 tsp salt extra to taste
- pepper to taste
Instructions
- In a dutch oven or large stock pot saute the diced onions in the olive oil. Cook on medium heat until onions are translucent, about 5 minutes. Add in the chopped garlic and cook for 1 more minute.
- Pour in 3 cups of the the chicken broth reserving 1 cup. With the 1 cup of reserved chicken broth stir in the corn starch or arrowroot powder. Pour into the pot and turn to medium high heat. Continue to stir until the mixture starts to thicken.
- Add in the ground cumin, chili powder,salt, diced green chilis, cubed chicken and cannellini beans. Turn down to simmer and let cook for 15 minutes. Season with more salt and pepper to taste.
- Serves well with avocado and chips and a dollop of sour cream (if adding dairy).
- Eat warm and enjoy!
Notes
Use leftover chicken to make this soup come together more quickly. Fresh chicken can be cooked up in preparation for this soup, however leftovers speed up the prep time.
This recipe calls for mild diced green chilies. If you prefer more spice, use a hotter can or swap out green chilies for diced jalapenos.
The recipe written out is for a dairy free soup. Cows milk can be substituted for the dairy free option.
Let all ingredients simmer together for at least 15 minutes to let the flavors meld together.