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Creamy White Chicken Chili

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This white chicken chili is a quick and easy one-pot meal packed with bold flavors! With tender shredded rotisserie chicken, creamy pinto beans, and fire-roasted green chilies, it’s the perfect cozy comfort food ready in about 30 minutes.

  • Total Time: 30 minutes
  • Yield: 8 servings (about 2 quarts) 1x

Ingredients

Units Scale
  • 2 tablespoons butter
  • 1 yellow onion, diced
  • 6 cloves garlic, minced
  • 2 tablespoons taco seasoning
  • 2 tablespoons all-purpose flour
  • 2 cups chicken stock
  • 2 (15 ounce) cans pinto beans, drained and rinsed
  • 15 ounce can corn, drained
  • 2 (4 ounce) cans fire-roasted green chilies
  • 10 ounce can green enchilada sauce
  • 3 cups shredded rotisserie chicken
  • 1 cup heavy cream
  • juice of 1 lime (about 2 tablespoons)
  • Kosher salt
  • fresh cracked pepper
  • tortilla strips, sour cream, fresh chopped cilantro, thinly sliced green onion, and lime wedges for garnish

Instructions

  1. Heat butter in a large pot over medium heat. Add onion and a couple pinches of salt and pepper. Cook, stirring frequently for 5 minutes.
  2. Add garlic and cook for about 30 seconds, stirring frequently. Add taco seasoning and flour to the pot and cook, stirring constantly for 1 minute.
  3. Add a splash of chicken stock and deglaze the bottom of the pot, scraping all the yummy bits off the bottom.
  4. Add pinto beans, corn, fire-roasted green chilies, enchilada sauce, shredded rotisserie chicken, heavy cream, and remaining chicken stock along with a couple pinches of salt and pepper.
  5. Stir to combine and bring to a simmer over medium-high heat. Reduce heat to medium-low and simmer for 10 minutes.
  6. Stir in fresh lime juice and season to taste with salt and pepper.
  7. Garnish with your favorite toppings – don’t forget the homemade fried tortilla strips – and enjoy!
  8. If you loved this recipe, please leave a 5-star rating and review below!

Equipment

Notes

    • For a thicker chili, mash or blend some of the pinto beans before adding them to the pot.

    • Add a bit of heat with diced jalapeños, chiles in adobo, or a pinch of cayenne pepper.

    • Use red enchilada sauce in place of the green enchilada sauce if that’s what your family prefers.

    • Add as many veggies as you’d like. Sauteed bell pepper or poblano pepper would be delicious.

  • Author: Kylie
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Dish
  • Method: Stove Top
  • Cuisine: American

Nutrition

  • Serving Size: 1/8 of the soup
  • Calories: 374
  • Sugar: 7.4 g
  • Sodium: 451.2 mg
  • Fat: 13.6 g
  • Carbohydrates: 40.4 g
  • Fiber: 9.4 g
  • Protein: 24.9 g
  • Cholesterol: 65.8 mg

Find it online: https://midwestfoodieblog.com/white-chicken-chili-recipe/