White Chicken Chili

White chicken chili is so quick and easy to make, but it is delicious and filling as well.  There is not a lot of preparation needed for this recipe and using a rotisserie chicken from the deli adds to the ease of getting a meal on the table in no time.

We like to shred extra cheese for serving as well as a spoonful of sour cream, some tortilla strips, and chopped cilantro, which adds some extra depth to the chili.

If you are not a fan of beans, you can just leave them out. On the other hand, if you do like beans, you can mix things up a bit by using one can of the Great Northern beans and one can of black beans.

White Chicken Chili

White Chicken Chili is another quick and easy chili for one of those weekday meals. This recipe has been in our family for at least three decades and is a regular on our Fall menu. 
The best thing about this chili is that it is super easy to make but is filling and full of flavor. 
5 from 3 votes
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Course: Soup
Cuisine: American
Keyword: Chicken Chili, easy chicken chili, easy meal, Quick meal, white chicken chili
Prep Time: 10 minutes
Cook Time: 35 minutes
Servings: 6

Ingredients

  • 1 tbsp olive oil
  • 2 cups white or yellow onion (about 2 medium onions) diced
  • 4 cloves garlic minced
  • 2 4 oz cans green chilis diced
  • 2 tsp ground cumin
  • 2 tsp dried oregano
  • 1/2 tsp salt
  • 1/4 tsp crushed red pepper flakes
  • 2 tsp dried cilantro
  • 4 cups chicken broth
  • 2 16 oz cans great northern beans undrained
  • 1 whole rotisserie chicken deboned and shredded
  • 4 cups Monterey Jack Cheese grated
  • 1 bunch fresh cilantro chopped for garnish

Instructions

  • Heat olive oil in large Dutch oven or sauce pot over medium-high heat
  • Add onion, cook until translucent
  • Add garlic and green chilis, cook for 3 minutes
  • Add cumin, oregano, salt, red pepper flakes, and dried cilantro; stir for 2 minutes
  • Add chicken broth and beans, stir to mix; simmer over medium-low heat for 20 minutes, stirring occasionally
  • Taste and season as needed
  • Reduce heat to low; add chicken and cheese, stir until cheese is melted
  • Serve with sour cream, tortilla strips, and fresh cilantro

Notes

I like to use a block of Monterey Jack cheese and grate it myself. The shredded cheese you buy at the store does not seem to melt all that well.
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