White Bean Chicken Chili

Made from super simple ingredients that are perfectly warming during the winter months, this white bean chicken chili soup will soon be a favorite! With just a touch of spice and comforting flavors, there’s nothing better to serve during the winter!

Course Soup

Cuisine American

Difficulty Intermediate

Method Cooking

Prep Time 10

Cook Time 30

Total Time 40

Servings servings

Calories 390kcal

Author Kaleb

Ingredients

2 tbsp neutral oil (I use avocado or grapeseed)
1 medium onion
1 ½ tsp salt
2 small jalapeños diced with seeds and pith removed
2 poblano peppers diced with seeds and pith removed
1 ½ tsp cumin
¾ tsp coriander
1 tsp oregano
5 cups chicken stock
1 ½ lb chicken breast
2 cups frozen corn thawed
2 14.5-oz cans white beans drained

Instructions

In an 8-quart stockpot, heat the oil over medium heat. Add the onion and salt. Sauté until softened but not browned, 4-6 minutes. Once the onions are softened, add the peppers and sauté until the peppers begin to soften, 3-4 minutes. Add the cumin, coriander, and oregano. Stir together until the spices become aromatic, 1 minute.
2 tbsp neutral oil (I use avocado or grapeseed), 1 medium onion, 1 ½ tsp salt, 2 small jalapeños, 2 poblano peppers, 1 ½ tsp cumin, ¾ tsp coriander, 1 tsp oregano
Add in the chicken stock and chicken breast. Bring to a boil and reduce to a simmer. Cover and cook until the chicken reaches 160°F.
5 cups chicken stock, 1 ½ lb chicken breast
Once the chicken is cooked, remove it from the soup and cool slightly. Take 1 cup of white beans and mash with a fork until smooth. Immediately add the mashed white beans, remaining whole white beans, and the corn to the soup and return to a simmer.
2 cups frozen corn, 2 14.5-oz cans white beans
When the chicken has cooled slightly, use two forks to shred it into bite-size pieces. Return the shredded chicken to the soup to warm through, 5 minutes. Serve with desired toppings.

Video

Nutrition