An easy white chicken chili recipe that’s perfect for a weeknight meal and the lunchbox the next day!
(2) Chicken Breasts, Bone-In Skin On
1 tbsp (15 ml) olive oil
2 cups (300g) yellow onion, diced
8 cups (1,900ml) chicken broth
1 15-oz (430g) can cannellini beans
1-1lb (450g) bag frozen corn, charred if you can find it
½ tsp (2.5ml) salt 3 garlic cloves, minced
3 tsp (15ml) ground cumin
1 tsp (5ml) dried oregano
1 tsp (5ml) smoked paprika
¼ tsp (1.25ml) cayenne pepper
4 ounces (113g) fire roasted green chilies
2 tbsp (30ml) cilantro, chopped
Baked Tortilla strips (see below)
Preheat oven to 350F (175C). Place chicken breasts on a rack fitted into a rimmed lined baking sheet and bake for 40 minutes or until chicken is cooked through. Allow to cool.
In a large Dutch oven, add oil heat until hot, then add onion and cook until onions are fragrant and translucent.
Add broth, beans, corn, salt, garlic, cumin, oregano, smoked paprika and cayenne pepper. Cook until corn and beans are warmed through.
Blend slightly with an immersion blender until pureed but still chunky.
Shred chicken with 2 forks and add to pot. Add chilies and continue to simmer until chicken is warmed through. Add cilantro.
To serve ladle out chili in a bowl, top with a fresh cilantro sprig, sliced avocado, and toasted corn tortilla strips. Serve with lime wedges.
For Tortilla Strips. Slice 2-3 corn tortillas in thin strips. Place in air fryer 5-7 minutes or bake at (375F/190C) for 10 minutes on a baking sheet in the oven.
Use store-bought rotisserie chicken to make this recipe even easier!
When buying the canned chilis look for the ones marked “fire roasted” those have the best flavor and provide a little extra heat too.
When garnishing the chili, slice the avocado in the skin and scoop out with a large serving spoon. This will create nice slices you can fan out on top of the chili.
- Category: Soup
- Method: Cook
- Cuisine: Mexican
Keywords: Easy White Chicken Chili, White Chicken Chili Recipe, White Chicken and Bean Chili