I love chili and was in the mood for some hearty soup the other night, so I decided to try a lighter version and make one with white beans and chicken instead of my traditional beef recipe. It’s super hearty and so flavorful, and really easy to make.
I chose to use an already cooked rotisserie chicken to save on time, but you can use cut-up chicken pieces; just increase the cook time a bit to make sure that the chicken is cooked through.
This soup makes a great lunch option, but it’s also hearty enough for dinner – maybe with or over a baked potato and topped with some shredded cheese. Yum.
While this is more of a soup than a chili, I can't help but mention my Texas Roadhouse Chili, a hearty dish with fantastic flavor that is ready in 30 minutes.
The Best White Chicken Chili
- 1 tablespoon olive oil
- 1 medium onion - chopped
- 1 jalapeño - seeded and chopped
- 4 cloves garlic - minced
- 1 tablespoon cumin - ground
- 2 teaspoon oregano - dried
- 1 tablespoon chili powder
- 28 oz chicken broth - 2 cans 14oz each
- 4 oz green chiles - drained and chopped
- 45 oz white beans - drained 3 cans 15oz each
- 1 rotisserie chicken - meat removed and roughly chopped
- 1 cup frozen corn
- ¼ cup cilantro - chopped
- for garnish sour cream
- Heat the oil over medium heat in a large, heavy bottomed soup pot. Cook the onion and jalapeno until the onion begins to soften - about 5 minutes. Add the garlic and cook for another minute or two.
- Add the cumin, oregano and chili powder and cook for a couple more minutes. Stir in the broth, green chilies, and 2 cans of the white beans. Empty the third can of beans into a small bowl, and use a fork to mash them into a paste, then add this to the pot with the chopped chicken, and stir well to combine.
- Allow the soup to cook for about 20 - 30 minutes to allow the flavors to combine, then add the corn and cilantro and cook for an additional 5 - 10 minutes.
- Serve garnished with a dollop of sour cream and/or some extra chilies and shredded cheese.