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White Chicken Chili Recipe (Easy!)
This white chicken chili is creamy, comforting, hearty and deeply satisfying. It’s destined to become a new easy family favorite that everyone will beg you to make again and again. This white chicken chili recipe is made with juicy, shredded chicken, white beans and sweet corn in a lusciously creamy broth spiked with salsa verde then topped with refreshing sour cream, zesty cilantro, creamy avocados and salty, crunchy tortilla chips AKA the perfect spoonful. This quick and easy white chicken chili is ideal for weeknight dinners but also fabulous for crowds. It’s a make ahead friendly, pantry friendly meal-in-one that will be a repeat favorite for years to come.
👥 8 Servings⏱️ Prep & Cook: 45 min⏳ Prep: 15 min🔥 Cook: 30 min👤 Jen📖 carlsbadcravings
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pot
- dutch oven
- oven
- whisk
- cutting board
📝 Preparation Steps
1
Sear chicken: Heat 2 tablespoons oil over medium-high heat in a large Dutch oven/soup pot. Season chicken with 1/2 teaspoon salt and 1/2 teaspoon pepper then sear until golden, about ⏱️ 2 minutes per side. Remove to a plate but leave drippings.
2
Sauté aromatics: Melt 2 tablespoons butter with 1 tablespoon olive oil over medium low heat. Once melted, increase to medium-high heat and add onions and jalapenos; cook for ⏱️ 5 minutes. Add garlic and cook ⏱️ 30 seconds.
garlic (minced)4 cloves
3
Cook roux: Sprinkle in flour and cook one additional minute while stirring (it will be thick).
4
Add ingredients: Add chicken back to the pot followed by beans, creamed corn, corn, salsa verde, chicken bouillon and all seasonings. Whisk cornstarch with 1 cup of chicken broth and stir in. Add remaining chicken broth.
cornstarch2 tablespoons
5
Simmer: Cover the soup to bring to a boil then uncover and simmer for ⏱️ 12-15 minutes or until chicken is tender enough to shred, stirring often so the bottom doesn't burn. Remove chicken to a cutting board, shred, then stir back into the soup. Stir in half and half and cilantro and warm through.
6
Season to taste: Add additional half and half or broth to thin to desired consistency if you like. Season with salt/pepper/cayenne pepper to taste. Serve with sour cream, crushed tortilla chips, chopped avocados and cilantro.
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