Easy 30-Minute Homemade White Chicken Chili

by 247tasty

Prep time: 10 mins | Cook time: 20 mins | Total time: 30 mins | Yield: 8

All it takes is thirty minutes to make this easy Homemade White Chicken Chili. A comforting, very satisfying hearty, healthy, and packed with flavour chilli with tender chicken to cosy up on chilly nights.

INGREDIENTS

3 tbsp olive oil
32 oz. (4 c.) low-sodium chicken broth
3 c. sweet Vidalia or yellow onion, peeled and diced small (about 2 medium/large onions)
1 large jalapeno pepper (about 4 to 5” long), diced very small (the seeds are where the heat is concentrated; included or discard them based on preference)
7 to 8 oz. canned green chiles, don’t drain (I used mild heat)
4 garlic cloves, peeled and finely minced
4 c. shredded cooked chicken (use about 1 whole store-bought rotisserie chicken to save time; or roast or cook your chicken in a skillet)
two 15-oz. cans of cannellini beans, drained and rinsed (check below about blending 1 c. of the beans with a splash of chicken broth or water)
1 tbsp lime juice
1 tbsp cumin
1 tsp dried oregano
1/3 c. fresh cilantro leaves, finely minced
1/2 tsp red chilli flakes
1/4 tsp cayenne pepper, optional and to taste
tortilla strips, chips, crackers, diced avocado, shredded cheese, and/or sour cream; all are optional for garnishing
1 tsp salt, or to taste
1 tsp black pepper

How to make Easy 30-Minute Homemade White Chicken Chili

Step 1: Add the olive oil to a large Dutch oven or stockpot over medium-high heat until warm. Once the oil is hot, add the onion, jalapeno, and green chilis to the pot and saute for approximately 7 minutes or until the veggies are soft, stirring occasionally. Then, add the garlic and continue to saute for another minute or two. Again stirring often.

Step 2: To make the blended bean mixture, blend a cup of beans with a splash of chicken broth or water to a food processor or blender and process until smooth and the mixture is thick. To the pot, add the chicken broth, chicken, cannellini beans including whole beans and blended bean mixture along with the whole beans, lime juice, cumin, oregano, salt, pepper, red chilli flakes, optional cayenne pepper. Bring the mixture to a gentle boil for about 7 to 10 minutes. You can add a cup of water if you prefer a thinner consistency and adjust the salt and seasonings accordingly. Or boil a bit longer to reduce the chilli until you reached your desired thickness. Then, add the cilantro and boil for a minute more.

Step 3: At this point, you can make the necessary seasoning adjustments depending on your preference. You can add more salt, pepper, cumin, cayenne, lime juice, etc.

Step 4: Into bowls, ladle the chilli when done, and garnish with tortilla strips, chips, crackers, avocado, cheese, and/or sour cream if desired. Serve the chilli right away. Enjoy!

NOTE:

Store the chilli in the fridge in an airtight container for up to 5 to 7 days or in the freezer for up to 6 months.

NUTRITION FACTS:

YIELD: 8, SERVING SIZE: 1
Amount Per Serving: CALORIES: 604 | TOTAL FAT: 24g | SATURATED FAT: 5g | TRANS FAT: 0g | UNSATURATED FAT: 15g | CHOLESTEROL: 88mg | SODIUM: 4395mg | CARBOHYDRATES: 64g | FIBER: 13g | SUGAR: 19g | PROTEIN: 40g

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