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4.92 from 24 votes

White Chicken Chili

A delicious and lighter take on Tex-Mex white chicken chili. Always a crowd-pleaser, and always so comforting!
Prep Time5 minutes
Cook Time30 minutes
Total Time35 minutes
Course: Soup
Cuisine: American
Keyword: 30 minute, budget friendly, chicken
Servings: 4 -6 servings
Author: Ali

Ingredients

  • 1 tablespoon olive oil
  • 1 small white onion diced
  • 1 jalapeño cored and chopped
  • 4 cloves garlic minced
  • 1/4 cup all-purpose flour
  • 3 cups chicken stock
  • 3 to 4 cups shredded cooked chicken
  • 2 (4-ounce) cans chopped green chiles
  • 2 (15-ounce) cans Great Northern beans
  • 1/2 cup whole-kernel corn
  • 2 teaspoons ground cumin
  • 1/2 teaspoon dried oregano
  • 2 cups whole milk
  • fine sea salt and freshly-ground black pepper
  • garnishes: chopped fresh cilantro crumbled tortilla chips, diced avocado, sliced jalapeños, shredded Monterrey Jack cheese and/or sour cream

Instructions

  • Sauté the veggies. Heat oil in a large stockpot over medium-high heat. Add onion and jalapeño, and sauté for 5 minutes, stirring occasionally, until the onion is soft and translucent. Add the garlic and sauté for an additional 1-2 minutes, stirring frequently, until fragrant. Stir in the flour until it is evenly combined and sauté for 1 more minute, stirring frequently.
  • Simmer. Gradually add in the chicken broth, stirring until combined. Stir in the cooked chicken, green chiles, beans, corn, cumin and oregano. Continue cooking until the soup reaches a simmer, then reduce heat to medium-low and continue simmering for about 5 minutes. Stir in the milk and continue simmering for 5 minutes.
  • Season. Give the soup a taste, and season generously with salt and pepper as needed.
  • Serve. Serve warm, topped with your favorite garnishes, and enjoy!