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White Chicken Chili

A heartwarming and nutritious chili featuring tender chicken, creamy beans, and a medley of spices, perfect for chilly evenings.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Chili
  • 1 Tbsp Avocado Oil Can substitute with olive oil.
  • 1 medium White Onion, diced Yellow onion works fine as a substitute.
  • 1-2 whole Jalapeños, diced Omit for a milder chili or use a bell pepper.
  • 2-3 cloves Garlic, minced Garlic powder can be a convenient substitute.
  • 1 tsp Oregano Fresh oregano offers a delightful twist if available.
  • 1 tsp Ground Cumin Coriander powder can be a substitute.
  • 1 tsp Ground Coriander Seed Feel free to omit if not available.
  • 4.5 oz Canned Green Chilies Fresh green chilies can replace canned ones.
  • 1 Cup White Beans Navy beans or cannellini can be used for similar texture.
  • 1 Cup Pinto Beans Kidney beans can serve as an alternative.
  • 1 Cup Garbanzo Beans More pinto or white beans can be used instead.
  • 1 Cup Red Kidney Beans Any kind of bean can be used.
  • 3 Cup Shredded Rotisserie Chicken Breasts Cooked chicken breast or turkey can work as well.
  • 5 Cup Low-sodium Chicken Broth Vegetable broth is a good alternative.

Method
 

Preparation
  1. Heat 1 Tbsp Avocado Oil in a large pot or Dutch oven over medium heat.
  2. Add the diced White Onion and sauté until soft, about 4-5 minutes.
  3. Stir in the diced Jalapeños, minced Garlic, Oregano, Ground Cumin, and Ground Coriander Seed; cook for 1 minute more to release the spices' aroma.
  4. Mix in the Canned Green Chilies, White Beans, Pinto Beans, Garbanzo Beans, Red Kidney Beans, Shredded Rotisserie Chicken, and Chicken Broth. Bring the mixture to a boil.
  5. Once boiling, reduce the heat to a simmer and allow chili to cook for about 15 minutes, letting flavors meld together. Season with salt and pepper to taste.
  6. Serve the chili in bowls and top with your favorite toppings such as Greek yogurt, chopped cilantro, shredded Monterey Jack, avocado, or crushed corn tortilla chips.

Notes

When serving, consider garnishing with toppings that enhance creaminess and freshness. Store leftovers in an airtight container in the fridge for 4-5 days or freeze for up to three months.