square photo of a bowl of white chicken chili topped with avocado, sour cream, fresh jalapeno and cilantro
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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!
Course Soup
Cuisine American
Keyword chicken tortilla soup, easy white chili recipe, white bean chicken soup
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 6 servings
Author Susie

Ingredients

  • 1 Tablespoon olive oil
  • 1 onion chopped
  • 2 celery stalks chopped
  • 1/2 green pepper chopped
  • 4 garlic cloves minced
  • 1 4oz can green chilies
  • 2 teaspoons worcestershire
  • 1 Tbsp cumin
  • 1 tsp chili powder
  • 1 tsp smoked paprika
  • 1 tsp oregano
  • 1 tsp salt
  • 6 cups Chicken Stock
  • 2 1/2 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
  • 1/3 cup cilantro chopped
  • 1 tsp 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

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.