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!
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.
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.
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
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:
Did you make this recipe?!
If you make this recipe I would love to hear your review. Pop down to the comment section and connect with me.
Then sign up for our Weekly Newsletter so you never miss a new recipe!
White Chicken Chili
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.
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:
If nutrition facts are provided they are calculated as an estimate to the best of our knowledge.
John
I can’t wait for fall to have another bowl!
JOHN
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!
Susie
I’m so glad you loved it!