Flexible Quick White Chicken Chili

Warm, hearty, and endlessly customizable, this Flexible Quick White Chicken Chili is your go-to recipe for a comforting meal in under 40 minutes! Featuring tender shredded chicken, creamy white beans, and a burst of flavor from green chilies, cumin, and lime, this chili strikes the perfect balance between zesty and savory. Its flexible nature allows you to use rotisserie chicken or leftovers, and optional toppings like sour cream, shredded cheese, and tortilla chips make it a crowd-pleaser suited to any palate. Whether you're whipping it up for a busy weeknight dinner or a cozy weekend gathering, this one-pot wonder is sure to satisfy!

Nutriscore Rating: 74/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 3 cups cooked shredded chicken (rotisserie or leftover)
• 4 cups chicken broth
• 2 15-ounce cans canned white beans (e.g., cannellini or great northern), drained and rinsed
• 1 4-ounce can diced green chilies
• 2 teaspoons ground cumin
• 1 teaspoon chili powder
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 0.5 teaspoons black pepper
• 1 cup frozen or fresh corn kernels
• 2 tablespoons lime juice (freshly squeezed)
• 0.25 cup fresh cilantro, chopped
• 0.5 cup sour cream (optional, for serving)
• 1 cup shredded cheese, such as Monterey Jack or cheddar (optional, for serving)
• 1 jalapeño sliced jalapeños (optional, for garnish)
• 1 cup tortilla chips or strips (optional, for serving)

Directions

Step 1

Heat the olive oil in a large pot or Dutch oven over medium heat.

Step 2

Add the diced onion and sauté for 3-4 minutes until softened.

Step 3

Stir in the minced garlic and cook for an additional 1 minute until fragrant.

Step 4

Add the shredded chicken, chicken broth, white beans, and diced green chilies to the pot. Stir to combine.

Step 5

Season with ground cumin, chili powder, dried oregano, salt, and black pepper. Stir well.

Step 6

Bring the mixture to a gentle boil, then reduce the heat to medium-low and let it simmer for 15 minutes.

Step 7

Add the corn kernels and stir them in during the last 5 minutes of cooking.

Step 8

Remove the pot from heat and stir in fresh lime juice and half of the chopped cilantro for brightness.

Step 9

Serve the chili hot with a dollop of sour cream, a sprinkle of shredded cheese, and optional sliced jalapeños on top.

Step 10

Garnish with the remaining chopped cilantro and serve with tortilla chips or strips on the side for crunch.

Nutrition Facts

Serving size	(3445.7g)

Amount per serving	% Daily Value*
Calories	3764.3

Total Fat 144.8g	0%
Saturated Fat 53.2g	0%
Polyunsaturated Fat 2.7g
Cholesterol 763.3mg	0%
Sodium 9349.4mg	0%
Total Carbohydrate 289.1g	0%
Dietary Fiber 56.8g	0%
Total Sugars 33.2g
Protein 327.7g	0%

Vitamin D 24IU	0%
Calcium 1748.7mg	0%
Iron 33.2mg	0%
Potassium 7133.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 34.6%

Protein: 34.8%

Carbs: 30.7%