Flexible Quick White Chicken Chili
Warm, hearty, and endlessly customizable, this Flexible Quick White Chicken Chili is your go-to recipe for a comforting meal in under 40 minutes! Featuring tender shredded chicken, creamy white beans, and a burst of flavor from green chilies, cumin, and lime, this chili strikes the perfect balance between zesty and savory. Its flexible nature allows you to use rotisserie chicken or leftovers, and optional toppings like sour cream, shredded cheese, and tortilla chips make it a crowd-pleaser suited to any palate. Whether you're whipping it up for a busy weeknight dinner or a cozy weekend gathering, this one-pot wonder is sure to satisfy!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 3 cups cooked shredded chicken (rotisserie or leftover)
- 4 cups chicken broth
- 2 15-ounce cans canned white beans (e.g., cannellini or great northern), drained and rinsed
- 1 4-ounce can diced green chilies
- 2 teaspoons ground cumin
- 1 teaspoon chili powder
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 1 cup frozen or fresh corn kernels
- 2 tablespoons lime juice (freshly squeezed)
- 0.25 cup fresh cilantro, chopped
- 0.5 cup sour cream (optional, for serving)
- 1 cup shredded cheese, such as Monterey Jack or cheddar (optional, for serving)
- 1 jalapeño sliced jalapeños (optional, for garnish)
- 1 cup tortilla chips or strips (optional, for serving)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion and sauté for 3-4 minutes until softened.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the shredded chicken, chicken broth, white beans, and diced green chilies to the pot. Stir to combine.
Season with ground cumin, chili powder, dried oregano, salt, and black pepper. Stir well.
Bring the mixture to a gentle boil, then reduce the heat to medium-low and let it simmer for 15 minutes.
Add the corn kernels and stir them in during the last 5 minutes of cooking.
Remove the pot from heat and stir in fresh lime juice and half of the chopped cilantro for brightness.
Serve the chili hot with a dollop of sour cream, a sprinkle of shredded cheese, and optional sliced jalapeños on top.
Garnish with the remaining chopped cilantro and serve with tortilla chips or strips on the side for crunch.
Nutrition Facts
Calories |
3764 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 144.8 g | 186% | |
| Saturated Fat | 53.2 g | 266% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 763 mg | 254% | |
| Sodium | 9349 mg | 406% | |
| Total Carbohydrate | 289.1 g | 105% | |
| Dietary Fiber | 56.8 g | 203% | |
| Total Sugars | 33.2 g | ||
| Protein | 327.7 g | 655% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1749 mg | 135% | |
| Iron | 33.2 mg | 184% | |
| Potassium | 7133 mg | 152% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
