White Bean and Chicken Chili with Roasted Garlic
We had YET ANOTHER cold and rainy day here in Portland, so I made this easy white bean and chicken chili with roasted garlic recipe using some leftover roasted chicken, roasted garlic, and homemade chicken broth. My favorite part of this soup was the cilantro and roasted garlic flavor of the broth; it was delicious. My husband, son, and I loved it, but my daughter wasn’t a fan. I topped each bowl with crispy corn tortilla strips, cotija cheese, and green onions. This white bean and chicken chili was tasty, topped with habanero hot sauce, and it paired nicely with a Mexican wedge salad.
White Bean and Chicken Chili with Roasted Garlic
Ingredients:
- 1 head of roasted garlic, smashed with a fork
- 1 tbsp olive oil
- ½ yellow onion
- 1 7-oz can of whole green chiles, diced
- 1 tsp cumin
- ½ tsp oregano
- Sea salt and freshly cracked pepper, to taste
- 4 cups of chicken broth
- 2 cups of roasted chicken, chopped
- 1 (15-oz) can of white beans, rinsed and drained
- 1 (15-oz) can of white kidney beans, rinsed and drained
- ½ cup of fresh cilantro, chopped, divided
Toppings:
- 2-3 corn tortillas, cut into strips and baked until crispy
- 2 green onions, sliced
- Cotija cheese, shredded
- Hot sauce
How to Make White Bean and Chicken Chili with Roasted Garlic
Roast the garlic (click here for instructions).
Once the roasted garlic is done, squeeze it out of the husk and smash it with a fork.
Prepare the soup by heating the olive oil in a large Dutch oven over medium heat. Add the onions and cook, stirring frequently, for 3-4 minutes.
Add the diced green chiles, cumin, oregano, sea salt, and freshly cracked pepper to taste. Cook for 1-2 minutes, then add the chicken broth, roasted chicken, beans, and half of the cilantro. Simmer on low for 30 minutes.
Meanwhile, preheat the oven to 400 degrees.
Make the crispy tortilla strips by coating a baking sheet with olive cooking spray, then place the tortilla strips on it and spray them with cooking spray. Season them with sea salt to taste.
Bake in the oven for 5-7 minutes or until golden brown.
Finish the chili by tasting and re-seasoning with salt, pepper, oregano, or cumin if needed.
To serve, ladle the chili into bowls, top with crispy tortilla strips, cotija cheese, and green onions. Enjoy.
Equipment
Ingredients
- 1 head of roasted garlic smashed with a fork
- 1 tbsp olive oil
- ½ yellow onion
- 1 7-oz can of whole green chiles diced
- 1 tsp cumin
- ½ tsp oregano
- Sea salt and freshly cracked pepper to taste
- 4 cups of chicken broth
- 2 cups of roasted chicken chopped
- 1 15-oz can of white beans, rinsed and drained
- 1 15-oz can of white kidney beans, rinsed and drained
- ½ cup of fresh cilantro chopped, divided
Toppings:
- 2-3 corn tortillas cut into strips and baked until crispy
- 2 green onions sliced
- Cotija cheese shredded
- Hot sauce
Instructions
- Roast the garlic (click here for instructions).
- Once the roasted garlic is done, squeeze it out of the husk and smash it with a fork.
- Prepare the soup by heating the olive oil in a large Dutch oven over medium heat. Add the onions and cook, stirring frequently, for 3-4 minutes.
- Add the diced green chiles, cumin, oregano, sea salt, and freshly cracked pepper to taste. Cook for 1-2 minutes, then add the chicken broth, roasted chicken, beans, and half of the cilantro. Simmer on low for 30 minutes.
- Meanwhile, preheat the oven to 400 degrees.
- Make the crispy tortilla strips by coating a baking sheet with olive cooking spray, then place the tortilla strips on it and spray them with cooking spray. Season them with sea salt to taste.
- Bake in the oven for 5-7 minutes or until golden brown.
- Finish the chili by tasting and re-seasoning with salt, pepper, oregano, or cumin if needed.
- To serve, ladle the chili into bowls, top with crispy tortilla strips, cotija cheese, and green onions. Enjoy.
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Delicious….. definitely a soup day here also, just cold and rainy in Málaga.
Saludos from Spain
your recipes always look so amazing!
looks amazing,seems really delicious pam
Hey Pam! its really hot here in south africa at the moment! But your food item still looks delicious! : ) And you have a lovely blog design and layout by the way, lots of super chow! Costa
Delicious days are here…….
An excellent dish, Pam!! waw!!
MMMMM,…lovely!
I just gave you an AWARD!! Why?? Come over @ my latest post & you can find it out!!
Congrats!
This bowl of comfort food is just what I need after my hectic weekend!!! Yum!!!
Still pretty cold here too and this chili sounds just excellent!
I love this stuff! Good for you, too! And cannellini beans are so good in this…they are my favorite bean…so tender and creamy!
Pam, this chili looks so delicious! I love the lightness and its heartiness while serving the purpose to satisfy comfort to the cold weather outside.
This chili recipe is a definite keeper. Many thanks…
Another rainy day? I'll trade you your rainy day for my potentially snowy (another 4-8 inches) one. This chili looks really delicious. I need to broaden my horizons in making various chilis.
Pam, this looks so tasty, but your title is white Bean and Chicken chili. The picture looks like it has chicken pieces, but no mention in the ingredient listing.
I love the sound of roasted garlic and cilantro together…perhaps a match made in heaven. I would love this spiced up with the extra jalapeno…so warming and hearty!
Your blog is fab 🙂
This looks delish! Fantastic pictures too!
Looks like an amazing dish!!!
This looks great, but did you leave out the chicken when you wrote the recipe? I'd really like to try this.
Spectacular as always. I really like the crispy tortilla strips on top, great idea.
This looks yummy. I love that Mexican cheese!!! NOT cold here. It was 85 yesterday and we had a delightful afternoon on my Mom's lake!!
I am so sorry I forgot to add the chicken to the ingredients list. We are camping in our motorhome and my itouch won't let me edit the recipe – UGH!!
I used 2 cups of leftover roasted ckicken, chopped.
I will correct the recipe when I get home from the beach later today. Thanks for letting me know that the chiken was missing.
Pam
Pam, this looks delicious. When our children were small I put out red pepper flakes so those who like things hot could have them hot and the tamer palates could not complain. Have a great day. Blessings…Mary
This chili looks wonderfully hearty and delicious. Love the different textures!
Looks absolutely delicious!! When is the rain going to stop??
I love the addition of the Cojita cheese. Hope you get some sunshine soon!
Love that roasted garlic. What a nice soup!
This looks so delicious and belly warming!
It's sunny here today, belying the cold outside, but that looks like a great winter dish! As for me, I just want to put on my Ray-Bans and soak up some sunshine – from inside a window, of course!
don't get me wrong–i love red meat in general and beef chili, but there's something so fulfilling about white chili. this batch looks great–roasted garlic provides such an awesome flavor. 🙂
This looks different than anything I've tried…which means I must try it!
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Looks good to me. My daughter is going through a fussy stage at the moment – I'm trying to tempt her wih anything other than pasta and cheese sauce!! Might give this a go
I love the addition of the cheese and the chunky-ness of this. Looks heavenly. Sorry about the rain!
I love the idea of this soup! Roasted garlic, creamy beans, crunchy tortilla strips, and grated cheese… mmm… Perfect for a rainy or snowy day!
oh this looks amazing, i just love all the flavors and the garlic!
i made your cookies the other night, they were a hit!
Yummy that will be my lunch for tomorrow as soon as i finish my work and gather the ingredients.
Yummy that will be my lunch for tomorrow as soon as i finish my work and gather the ingredients.
A nice chunky and hearty soup to make you happy on a rainy day!
this looks delicious – and of course I LOVE the cilantro part of your recipe. I posted my recipe for white bean chicken chili today as well – it must be the dreary weather we are both experiencing! thank you for all of the wonderful cooking inspirations!
sounds and looks great!!! amazing pictures as always!
sounds and looks great!!! amazing pictures as always!
sounds and looks great!!! amazing pictures as always!
sounds and looks great!!! amazing pictures as always!
sounds and looks great!!! amazing pictures as always!
sounds and looks great!!! amazing pictures as always!
sounds and looks great!!! amazing pictures as always!
sounds and looks great!!! amazing pictures as always!
sounds and looks great!!! amazing pictures as always!
sounds and looks great!!! amazing pictures as always!
sounds and looks great!!! amazing pictures as always!
sounds and looks great!!! amazing pictures as always!
Maybe she's like me, and has reservations about cilantro. I absolutely adore everything else, though 🙂 (the beans in the ingredient list seem to have been doubled up, and the chicken omitted.)
We had the same rainy weather as you on the Island. I love making soups during those days.
For me, this is an urban cowboy dish!
Love the combination of tortilla and beans. However, overcooked my beans making it too mushy.
I'll try my luck next time.