White Chicken Chili
This award-winning white chicken chili recipe is a hearty, creamy favorite!! Best of all, it's ready in 30 minutes or less!
Servings: 8
Ingredients
- 4 cups chicken broth
- 3-4 (15.5-ounce) cans great northern beans, drained and rinsed
- 2 cups shredded cooked chicken
- 1-2 (4-ounce) cans diced green chiles
- 1 teaspoon ground cumin
- ½ teaspoon garlic powder
- ½ teaspoon dried oregano
- dash of pepper
- 2 cups shredded Monterey Jack, or Mexican blend cheese
- 1 cup sour cream
Instructions
- In a large pot, combine broth, beans, chicken, green chiles, cumin, garlic powder, oregano, and pepper over medium-low heat. Simmer for 20–30 minutes, or until soup is heated through.
- Before serving, add cheese and sour cream and stir until cheese is melted and ingredients are mixed.
Video
Notes
Slow cooker directions: Combine all ingredients except cheese and sour cream in the slow cooker and cook on low for 1–2 hours. Add cheese and sour cream and cook for an additional 30–60 minutes, or until cheese is melted. Stir together and serve warm.
Store in an airtight container(s) and refrigerate for 2-3 days or freeze for up to 3 months in a freezer-safe container(s). See How to Freeze Soup for tips.
Nutrition
Serving: 1cup | Calories: 214kcal | Carbohydrates: 2g | Protein: 14g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 65mg | Sodium: 941mg | Potassium: 169mg | Fiber: 0.1g | Sugar: 2g | Vitamin A: 404IU | Vitamin C: 7mg | Calcium: 251mg | Iron: 1mg