Addicting Creamy White Chicken Chili
A hearty, filling bowl of white chicken chili. This chicken chili recipe has beans, three different kinds of green chilies, and is bursting with flavor. Easy enough for weeknight dinner!
Ingredients
- 3 tablespoons butter
- 1 large onion diced
- 1 serrano or jalapeno pepper, minced (+more to taste)
- 6 cloves garlic minced
- 1 teaspoon ground cumin
- 4 cups chicken stock
- 1 cup guacamole salsa see below
- ½ teaspoon EACH: dried oregano AND ground coriander
- 2 4-ounce cans diced green chiles
- ½ cup sliced pepperoncini peppers drained
- 2 15-ounce cans navy or cannelloni beans, drained + rinsed
- ½ cup heavy cream
- 2 ½ cups cooked and shredded chicken
- 2-4 tablespoons lime juice + zest of 1 lime
- 3 tablespoons chopped cilantro
Instructions
- SAUTE: Heat a large dutch oven or soup pot over medium heat. Add the butter and saute the onions + serrano together until softened, about 6 minutes. Add the minced garlic, cumin, and continue to cook for 30 seconds.
- SIMMER: Then add the chicken stock, guacamole salsa, oregano, coriander, diced green chilies, pepperoncini peppers, beans, and bring the chili to a boil, reduce and let simmer for 10 minutes. At this point, if you prefer a thicker chili, use a potato masher to mash some of the beans.
- FINISH: Add the chicken, and lime zest + 2 tbsp juice to the chili and allow the soup to simmer for 10 minutes. Taste and adjust with additional lime juice if you prefer it zingy! It will mellow out a bit once you add the cream. Stir in the heavy cream and cilantro. Taste and adjust with salt as desired. Serve in bowls topped with sliced avocados, and sour cream alongside tortilla chips.
Notes
- If you can’t find guacamole salsa in your local grocery store, you can substitute it with salsa verde (or another type of creamy jarred salsa.)
