30 Minute Easy White Chicken Chili
Servings: 6
This 30 minute easy white chicken chili is a great way to use leftover rotisserie chicken. Made with beans, corn, green chiles, and plenty of spices, it's hearty and delicious — perfect for any night of the week!
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Ingredients
- 1 tablespoon olive oil
- 1 small onion, diced
- 1 small jalapeno, finely chopped (remove seeds and ribs for less heat)
- 4 cloves garlic, minced
- 6 cups (1.4 liters) chicken broth
- 4 cups (400g) shredded rotisserie chicken
- 2 (15 oz) (425g) cannellini or great northern beans, drained and rinsed
- 1 (15.25 oz) (432g) can of corn, drained (optional)
- 1 (7 oz) (198g) or 2 (4 oz) can diced green chilies, drained if needed
- 2 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon dried oregano
- Optional toppings: tortilla chips, shredded cheese, cilantro, lime wedges, sour cream, avocado, green onions
Instructions
- In a large pot heat olive oil over medium to medium low heat. Add onion and jalapeno pepper. Cook stirring frequently, until softened (3-5 minutes). Add garlic and cook for 1 minute stirring constantly.
- Add remaining ingredients (except toppings). Bring to a boil, cover and reduce heat. Simmer for 20 minutes. Serve with desired toppings.
Notes
- If you don't have rotisserie chicken no problem! Just use 2 chicken breasts instead. And if you don't have any chicken that is already cooked that is no problem as well. Just cut the chicken into bite sized pieces and cook it with the onions until cooked through. Then continue on with the recipe.
- This soup freezes well. Just cool completely and freeze in a freezer safe container. This can be frozen for up to 2-3 months.
- I added corn to this recipe because I had some on hand and wanted to use it up. If you don't want corn in your soup it still tastes great without it.