This creamy white chicken chili is a delicious and easy dinner. Perfect for fall or winter! It’s a classic soup recipe you’ll come back to time and time again.
As the weather is starting to change, I find I’m craving warm, comforting dinners. There’s nothing quite like hot soup on a cold night!
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Thank you to McCormick for sponsoring this post, originally published in 2015.
Mexican White Chicken Chili
If you’re looking for a fast weeknight meal idea, you’ll love this recipe. It’s hearty and satisfying and makes great leftovers, too! Matt normally isn’t into leftovers at all, and he loved this so much he ate it the next day, too. That’s saying a lot. 🙂
The key to this soup is the spices – cumin, in particular, which as you guys know is a big favorite of mine. The little red-capped spice is a staple in our house. So much so that super longtime readers of my blog will remember that I published a post in 2009 entitled “I have a love affair with cumin.” (Ah, the glory days when I used ALL the exclamation points and didn’t understand post title SEO… although, if someone is Googling that phrase, that’s awesome that they will find me!)
See also these cumin-tastic recipes: Sweet Potato Lentil Chili, Spiced Mashed Sweet Potatoes, and Pumpkin Bean Dip (<—great football season appetizer).
White Chicken Chili Ingredients
To make this creamy white chicken chili, you’ll need:
- chicken breast
- white beans
- garlic
- onion
- olive oil
- green chilies
- hummus
- vegetable broth (I recommend low sodium broth)
- oregano
- cumin
For my vegan/vegetarian friends: feel free to leave out the chicken (and the grated cheese on top if necessary). This chili would be just as good without it!
How to Make Chicken Chili
To make this recipe, start by browning your chicken in a large pot over high heat (with a splash of olive oil). Reduce heat to medium. Next, add in chopped onions and garlic. Sauté until the onion is soft and the chicken is cooked through.
Then, dump in the rest of the ingredients. Bring to a boil and simmer for about 10 minutes, and you’re ready to rock. Boom. Can’t get easier!
Also, I think I should add hummus to all my soups. Made it so creamy and flavorful!
You can let it simmer for more or less time depending how soup-ish vs. chili-ish (those are technical terms, obviously) you’d like the dish to be. I left it more soupy since I knew some of the liquid would soak up when I stored it in the fridge. But it’s up to you!
For toppings, feel free to get creative. Hot sauce is a good addition here (the soup isn’t spicy on its own). Cilantro, shredded cheese, avocado, and diced fresh jalapenos (Matt’s fave) would all be divine, too!
The full creamy white chicken chili recipe is at the bottom of this post. Enjoy it!
What’s your favorite spice? I’m torn between cumin and cinnamon!
If you missed my previous McCormick posts, check those out, too:
- Creamy Vegan Salad Dressing Recipe
- Sweet Potato Hash with Poached Eggs <—awesome brunch
- Vegan & Gluten Free Shepherd’s Pie
- Healthy Tuna Noodle Casserole <— get your 90’s on
- Spiced Baked Apple Chips Recipe <— perfect for apple picking!
- How to Add Flavor to Meals Without Salt or Sugar
- Lemon & Herb Fish Recipe
- Mexican Shrimp Salad Bowl
- Braised Chicken with Dried Plums, Olives & Capers <—LOVE
- How to Pickle Cucumbers Quickly at Home
- Gluten-Free Grilled Taco Wings
Creamy White Chicken Chili
If you’re looking for a fast weeknight meal idea, you’ll love this recipe. It’s hearty and satisfying and makes great leftovers, too!
Ingredients:
- 1 tablespoon olive oil (or coconut oil)
- 1 lb boneless, skinless chicken breasts, diced
- 1 large onion, chopped
- 2 cloves garlic, minced
- 2 (4-oz) cans green chilies
- 2 (15-oz) cans white beans, drained and rinsed
- 2 tablespoons ground cumin
- 1 tablespoon dried oregano
- 2/3 cup hummus
- 3 cups low sodium vegetable broth (or water, or chicken broth)
- salt and pepper, to taste
- optional toppings: diced avocado, cilantro, limes, grated cheese
Instructions:
- Heat oil in a large pot over high heat. Add the chicken and cook until golden brown around the edges.
- Reduce heat to medium and add the onion and garlic. Cook, stirring often, until the onion is translucent (about 5 minutes).
- Add the green chilies, white beans, cumin, oregano, hummus, and broth/water. Bring the mixture to a boil, then reduce to a simmer and cook for 5 to 15 minutes, depending how soupy you want your dish to be.
- Serve immediately with desired toppings or refrigerate and reheat throughout the week!
