White Chicken Chili
It’s quick, cozy, healthy, and satisfying — a dinner that feels as special on a busy Tuesday night as it does during a cozy Sunday at home.
Equipment
- Stock pot
- Wooden spoon
- Baking sheet
Ingredients
For The White Chicken Chili
- 2 tbsp olive oil
- 1 small red onion diced
- 3 cloves garlic minced
- 2 tbsp cumin
- 1-2 tbsp smoked paprika
- 1-2 tbsp dried oregano
- 1 4-oz can green chilies
- 1 15-oz can navy beans
- 1 15-oz can white chili beans I use Bush beans brand
- 1 15-oz can ranch beans
- 3 cups chicken stock add more if needed
- 2 cups cooked chicken shredded or diced. I use rotisserie
- 1 15-oz corn
- ¼ cup cilantro chopped
- 1 heaping cup Greek yogurt
- sea salt to taste and topping
- ground black pepper
- 1 lime juiced
- avocado for topping
For The Crispy Tortilla Strips
- 6-7 corn tortillas cut into thin strips
- 2 tbsp olive oil
Instructions
For The White Chili Chicken Soup
- In a large pot, heat olive oil over medium heat. Add chopped onion and sauté until softened.
- Stir in garlic and cook for 45 seconds until fragrant.
- Add cumin, smoked paprika, and oregano. Toast the spices for 30 seconds to deepen the flavor.
- Stir in green chiles, navy beans, and mash gently while stirring.
- Add white chili beans, ranch beans, and chicken stock. Simmer for about 3 minutes to thicken slightly.
- Stir in cooked chicken, corn, and cilantro. Let heat through for 4–5 minutes.
- Remove from heat and stir in Greek yogurt until creamy. Add lime juice.
- To thicken more, mash a few extra beans in the pot and let rest a few minutes before serving.
For The Tortilla Strips
- Preheat your oven to 425℉.
- Add tortilla strips and olive oil to a pan. Toss to coat each strip.
- Bake 7 minutes. Add 1 minute if needed. These turn fast!
- Season each bowl of soup with sea salt and pepper. Add an extra dollop of Greek yogurt, a lime wedge, avocado, and crispy tortilla strips. Enjoy!