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White Chili

A creamy and hearty bowl of white chili that's easy to make and perfect for busy nights or spontaneous gatherings.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 2 cans white beans, drained and rinsed (15 ounces each)
  • 2 cups chicken broth
  • 1 cup cooked chicken, shredded
  • 1 can diced green chilies (4 ounces)
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • Salt and pepper to taste
  • 1 cup shredded cheese (optional)
  • Sour cream (for serving, optional)

Method
 

Preparation
  1. In a large pot, heat olive oil over medium heat.
  2. Add chopped onion and garlic, and sauté until softened.
Cooking
  1. Stir in white beans, chicken broth, shredded chicken, diced green chilies, cumin, chili powder, salt, and pepper.
  2. Bring to a simmer and cook for about 20 minutes, stirring occasionally.
  3. If desired, stir in shredded cheese until melted.
  4. Serve hot with sour cream and cornbread or tortilla chips on the side.

Notes

You can store leftovers in the fridge for up to 4 days or freeze for up to 3 months. Add cream cheese or Greek yogurt for creamier texture. For vegetarian options, substitute chicken with extra beans or veggies.