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    You are here: Home / Recipes / Soup and Stew

    White Chicken Chili

    Published: Sep 7, 2019 · Modified: Feb 25, 2022 by Susie Weinrich · This post may contain affiliate links.

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    two bowls of white chicken chili topped with cilantro, avocado and jalapeno

    A White Chicken Chili recipe that is full of flavor and texture. Heaps of spices keep this chicken chili recipe traditional and then you add corn, cilantro, corn tortillas and a little lime zest to give it an extra layer of flavor. With the addition of the tortillas you could also call this recipe Chicken Tortilla Soup!white chicken chili in a white bowl garnished with jalapenos and sour cream

    Then when it is time to dig into a big bowl of chili you can eat it “loaded” style with diced avocado, fresh grated pepper jack cheese, jalapenos (fresh or pickled), and plain greek yogurt. Then I like to use those scoops tortilla chips in place of a spoon. Delicious!!

    How to Make White Chicken Chili

    This chili recipe is so simple to make that you can even have it on a weeknight, and if you love your Instant Pot I am sure it could be made in about 4 minutes (similar to this Sweet Potato Chili).

    Start by heating up some olive oil over medium heat in a large dutch oven or heavy pot. Saute the onions, celery, peppers, garlic, and green chilies for about 10 minutes. You will want to stir them occasionally so they do not burn.

    Chicken chili in a large pot with a ladle and garnished with fresh jalapeno and cilantro

    Next add in the spices and the worcestershire give it a stir around the pot and let it warm through for about 1 min.

    Pour in the broth and add the beans, corn tortilla strips, and chicken. Pop the lid on and let it simmer over medium – medium/low heat for about 15 minutes.

    Add the frozen corn, cilantro, and lime zest and let it simmer for another few minutes.

    Now remove the pot from the heat and let it sit for about 5 minutes. This will allow the soup to thicken slightly from the corn tortillas and cool enough to edible temps.

    A pot of white chicken chili (aka chicken tortilla soup) with limes and jalapenos to the side

    Top with all your faves (see toppings for chicken chili below) and enjoy!

    Toppings for Chicken Chili

    I said before that this soup is amazing when you eat it “loaded” style with all the toppings. Here are a few of my favorites:

    • diced avocado
    • shredded cheese
    • plain greek yogurt or sour cream
    • tortillas or fritos
    • diced tomatoes
    • fresh or pickled jalapenos
    • green onions
    • diced red onions
    • hot sauce

    square photo of a bowl of white chicken chili topped with avocado, sour cream, fresh jalapeno and cilantro

    If You Are Loving Chili Recipes….

    There are no shortage of soup recipes around here, especially chili recipes. So if you are loving all things chili right now, here are some great recipes to check out on Mom’s Dinner:

    1. Classic Chili Recipe
    2. Buffalo Chicken Chili
    3. Instant Pot Sweet Potato & Quinoa Chili

    I hope you give this white chicken chili a try in your kitchen! 

    Love, Susie

    White Chicken Chili Recipe (aka- Chicken Tortilla Soup)

    square photo of a bowl of white chicken chili topped with avocado, sour cream, fresh jalapeno and cilantro

    White Chicken Chili

    A delicious and easy white chicken chili recipe with a mexican flavor twist you're sure to love. Eat right away or make ahead for easy meal time!
    5 from 1 vote
    Print Pin Rate
    Prep Time: 20 minutes
    Cook Time: 35 minutes
    Total Time: 55 minutes
    Servings: 6 servings
    Author: Susie Weinrich

    Ingredients

    • 1 Tablespoon olive oil
    • 1 onion chopped
    • 2 celery stalks chopped
    • ½ green pepper chopped
    • 4 garlic cloves minced
    • 1 4oz can green chilies
    • 2 teaspoons worcestershire
    • 1 tablespoon cumin
    • 1 teaspoon chili powder
    • 1 teaspoon smoked paprika
    • 1 teaspoon oregano
    • 1 teaspoon salt
    • 6 cups Chicken Stock
    • 2 ½ cups cooked chicken chopped or shredded, rotisserie chicken works well in this recipe
    • 1 15oz can Northern Beans, drained
    • 4 corn tortillas chopped into bite size pieces (I like yellow corn), it will be 1 heaping cup
    • 1 cup frozen corn
    • ⅓ cup cilantro chopped
    • 1 teaspoon lime zest 1 lime
    • red pepper flakes &/or cayenne pepper to taste, for spiciness

    Optional Toppings

    • fresh diced avocado, cilantro, sour cream, plain greek yogurt, shredded cheese, diced tomatoes, green onions, diced red onion, tortilla chips, and jalapenos.
    Prevent your screen from going dark while you are cooking!

    Instructions

    • In a large dutch oven or stock pot add the oil to coat the bottom of the pan. Add the onion, green pepper, celery, garlic, and green chilies. Cook over medium heat until the onions become translucent and the peppers and celery begin to soften, about 10 minutes.
    • Add the worcestershire, cumin, chili powder, smoked paprika, oregano, and salt to the onion mixture. Give it a good stir around the pot and let it warm through for a minute.
    • Pour the chicken stock, chicken, tortillas, and drained beans into the pot. Give it a stir and pop the lid on and let it simmer over medium - medium/low heat for about 15 minutes.
    • Add the corn, cilantro, and lime zest to the soup. Let it warm through for a minute or two.
    • Take the pot off the heat and let it sit for about 5 minutes. This will allow the corn tortillas to slightly thicken the soup.
    • Serve with toppings: avocado, cilantro, sour cream or plain greek yogurt, cheese, tomatoes, onion, tortilla chips, and jalapenos.

    Notes:

    This is a great soup to make ahead for a busy week. However it will thicken as it sits in the fridge. You may have to add a little chicken broth to thin it when reheating.
    Did you try this recipe? Connect with me & let me know how it turned out by commenting below!
    Jump to Comments

    If nutrition facts are provided they are calculated as an estimate to the best of our knowledge.

    Originally Posted 3-20-2017

    Recipe & Photos Updated 9-7-2019

    Before & After Photos

    I have come A LONG WAY in my food photography journey. But I like to keep little reminders of just HOW far I have come. So this photo is one of the first photos from the Mom’s Dinner. Cringe worthy, but a great reminder!

    easy and delicious white chicken chili

    White Chicken Chili made with

    More soup Recipes

    • Buffalo Chicken Chili – Instant Pot
    • Quinoa Sweet Potato Chili (Instant Pot)
    • Chicken Noodle Soup for Kids
    • Instant Pot Hamburger Soup
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    About Susie Weinrich

    Susie Weinrich is the recipe developer, food photographer, and content creator behind Mom's Dinner. She has over 20 years experience in the food industry. Currently, Susie shares all her recipes and food knowledge on Mom's Dinner. You will find her recipes are easy to follow and full of tips and tricks to make sure the recipe you are making turns out perfect!

    Reader Interactions

    Comments

    1. John

      August 13, 2018 at 9:35 am

      5 stars
      I can’t wait for fall to have another bowl!

      Reply
    2. JOHN

      March 20, 2017 at 5:16 pm

      I was lucky enough to get a bowl of this before MNO. I feel like I drank the bowl and it took me less than a minute. It was that good!

      Reply
      • Susie

        March 20, 2017 at 5:27 pm

        I’m so glad you loved it!

        Reply

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